Chocolate Truffle Cookies

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Chocolate Truffle Cookies are intensely chocolate, soft and rich! Perfect for you chocolate lovers!

I know there are people out there who don’t really love chocolate. I mean, I know that’s not you and me…but I HEAR there are people. So today, the non-chocolate lover in your life will have to step aside because we’re going to celebrate the most chocolaty cookie that I have probably ever made. This is rich, chewy, packed with 3 different types of chocolate, with only a little flour added. They’re like a melty, intense chocolate truffle…in cookie form!

Interested?

I knew I could count on you…

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Another fantastic thing about these cookies is there is no mixer required.

AND before you ask, yes, you can use different types of chocolate. If you prefer to use milk chocolate, you can sub that in for some of the semi-sweet… I wouldn’t sub in all milk, but some would be good. It will definitely make you cookie a little sweeter, though…but I’m going to assume that if you’re a milk chocolate lover, that’s fine with you!

First you melt your unsweetened chocolate and semi-sweet chocolate together with a little bit of butter…

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Then mix in some whisked eggs, sugar, and vanilla…

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Oh, that pretty swirl.

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Then add in flour, cocoa powder, baking powder, salt, and a little flour.

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

It’s a thing of beauty.

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Finally fold in some more chocolate chips…

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

You’ll now need to chill the dough. This is not an optional step.

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

Once it’s chilled, use a scoop to portion out the dough. It’s thick and delicious.

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

And they will bake up like perfection!

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

They are gooey when they’re warm, and when they cool they are thick and rich.

Chocolate Truffle Cookies...intensely chocolate, soft and rich! Perfect for you chocolate lovers!

I bet these would be great with mint chips, right? Oh the possibilities!

Enjoy!

Print

Chocolate Truffle Cookies

  • Author: Cookies & Cups
  • Yield: 24 cookies 1x

Ingredients:

  • 4 ounces unsweetened chocolate, chopped
  • 2 cups semi-sweet chocolate chips, divided
  • 6 tablespoons butter, cubed
  • 3 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup all purpose flour

Instructions:

  1. Place unsweetened chocolate, 1 cup of chocolate chips, and the butter in a large, heat-safe bowl on top of a pot of simmering water (double boiler). Stir constantly until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
  2. In a medium bowl combine the eggs, sugar and vanilla. Whisk to 2 minutes until pale in color and slightly thickened. Alternately you can do this step using your stand mixer and whisk attachment.
  3. Pour the egg mixture into the melted chocolate and stir to combine.
  4. Add in the cocoa powder, baking powder, salt, and flour. Stir until combined and smooth.
  5. Fold in the remaining chocolate chips.
  6. Cover the bowl with plastic wrap and chill at least 1 hour.
  7. When you’re ready to bake preheat the oven to 350°F, and line a baking sheet with parchment paper.
  8. Remove the cookie dough from the refrigerator and using a medium (2 tablespoon) sized cookie scoop, portion out the dough, dropping onto the prepared baking sheet, about 2 inches apart. If you do not have a cookie scoop, you can portion out the dough with a spoon and roll into balls before placing onto the baking sheet.
  9. Bake for 9-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 3-5 minutes and then transfer to a wire rack to cool completely.

Notes:

recipe from all recipes

Want To Save This Recipe?

Previous PostNext Post

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon camera icon located at the bottom of the comment area.

27
Leave a Reply

avatar

newest oldest most voted
Vaibhavi
Vaibhavi

Substitute for eggs

Alex
Alex

Do you use unsalted butter or salted butter?

Kimberly
Kimberly

How long can they stay out on the counter for?

Tania
Tania

Hi Shelly, Can i replace the flour with Buckwheat Flour?

Tracy
Tracy

I’ve made these twice, and they are OMG Great!!! And I just thought of a twist on them. What do you think about this. After chilling the dough, roll them into balls. And Pulverize nut of your choice. Then roll the cookie balls in the Pulverized nuts. Press down a little on the cookie sheet and bake. I’m going to try this, this weekend.

Ali

These look so decadent 🙂 I would also sub in some milk chocolate chips like you mentioned. I love milk chocolate above all else 🙂 Ty for the recipe Shelly!

Matty
Matty

I just made these tonight and they are delicious. The easiest cookie I’ve ever made. I followed the recipe exactly, except I melted the chocolate in the microwave at 50% power. Thanks for sharing. I will definitely keep this in my recipe book. Matty

Miranda

This looks like a chocolate lovers dream come true! Yum!

Larryn Griffith
Larryn Griffith

I just made these, and they are truly delicious. A couple of ideas: I used a butter spray lightly on the pan instead of the parchment paper, and it worked very well, but I only left the cookies on the pan for about 2 – 3 minutes to cool before carefully moving them to a cooling rack. Also, there’s such a small amount of flour that I decided to try using gluten-free flour and 1/4 teaspoon of xanthan gum. Now, my son can eat them, too. Absolutely incredible cookies. Thanks for the post. : )

Jackie
Jackie

Does anyone know if you can freeze these for a few weeks, or will they hold up in the refrigerator for a few weeks until Christmas?

Laura @ Laura\

Yum! This is my kind of cookie!

Chris
Chris

Shelly, I would love to make these for Christmas gifts, but would like to stockpile the dough in my freezer for convenience’s sake. Normally I have no issues with freezing any kind of dough, but these cookies have such a low flour content I’m not sure. Any thoughts? Thank you for such a decadent idea! As always, you’re my favorite dessert blogger.

maria @ kitchenathoskins

That dough looks so yummy, I could eat it straight out of that bowl:) Can’t wait to make them

Bridget
Bridget

Absolute YUM!
Any suggestions for high altitude? I’m not in Denver, but pretty high none-the-less.

megan
megan

I’m at 4500′ and baked them for 12 minutes at 360 (I always do cookies at 360) and then let them cool on the pan for 7 minutes. This was just right!

Carolyn
Carolyn

I have been making these for years. I got the recipe from A Taste of Home magazine. They are absolutely the best cookies. I roll them a little smaller for more of a true truffle size. When cooled completely dust with powdered sugar for a fancy look. I then put them in a fancy baking box with tissue paper for a wonderful home made hostess gift. I have had more compliments than I can say with this recipe. They at first don’t look like anything special but just wait until you taste them!

Karen
Karen

I love all the chocolate! Can these be frozen for Christmas if I bake them now?

Taray

The dough can be made 3-4 months before Christmas.
Portion it according to your desire , keep it well-wrapped
so it doesn’t pick up odor from other food products
and store it in the freezer.

Cindy
Cindy

These look delicious! Do you know if they freeze well and if so, for how long?

Alice
Alice

Those look incredible! I am so making them and adding peanut butter chips…Thanks!!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!