Chocolate Truffle Cookies

These easy homemade Chocolate Truffle Cookies are intensely chocolatey, soft and rich! They come together with basic kitchen staples, and they’re perfect for the chocolate lover in your life!

Three Gooey Chocolate Truffle Cookies Stacked on a White Cutting Board

Double Chocolate Chip Truffle Cookies

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…

A Truffle Cookie Broken in Half to Reveal the Chocolatey Inside

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!

How to Make Chocolate Truffle Cookies

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

Melted Chocolate and Butter in a Large Glass Mixing Bowl

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

The Vanilla Mixture Being Poured Into the Bowl of Melted Chocolate and Butter

Oh, that pretty swirl.

The Whisked Egg Muxture Being Swirled Together with the Melted Chocolate Mixture

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

A Pink Dessert Spatula Mixing the Dry Ingredients Into the Cookie Batter

It’s a thing of beauty.

A Bowl of Chocolate Truffle Cookie Batter Before the Chocolate Chips Have Been Added

Finally fold in some more chocolate chips…

The Chocolate Cookie Batter in a Glass Bowl with Chocolate Chips Added In

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

An Ice Cream Scoop Scooping Out a Ball of Cookie Dough From the Bowl

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

A Ball of Chocolate Truffle Cookie Dough on a Sheet of Parchment Paper

And they will bake up like perfection!

Seven Double Chocolate Cookies Arranged on a White Surface with Some Loose Chocolate Chips

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

A Stack of Three Chocolate Truffle Cookies with the Top One Broken in Half

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

Enjoy!

Print

Chocolate Truffle Cookies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: 24 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

These easy homemade Chocolate Truffle Cookies are intensely chocolatey, soft and rich! They come together with basic kitchen staples, and they’re perfect for the chocolate lover in your life!


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

Keywords:: chocolate cookies, double chocolate chip cookies, easy homemade cookies

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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?

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Vaibhavi
January 19, 2018 12:55 am

Substitute for eggs

Alex
December 18, 2017 12:37 pm

Do you use unsalted butter or salted butter?

Kimberly
December 8, 2017 11:06 pm

How long can they stay out on the counter for?

Tania
September 19, 2017 4:36 am

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

Tracy
December 14, 2016 10:33 am

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
December 11, 2016 12:11 pm

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
December 7, 2016 10:13 pm

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

December 7, 2016 3:44 pm

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

Larryn Griffith
December 4, 2016 7:36 pm

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
December 4, 2016 5:26 pm

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?

December 3, 2016 4:08 pm

Yum! This is my kind of cookie!

Chris
December 3, 2016 1:47 am

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.

December 2, 2016 10:37 pm

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

Bridget
December 1, 2016 5:51 pm

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

megan
December 16, 2016 11:37 am
Reply to  Bridget

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
December 1, 2016 3:55 pm

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!

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?

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