Chocolate Truffle Cookies

Chocolate Truffle Cookies

I always have a long list of recipes that I want to try, so it’s not very often that I make something immediately after seeing it for the first time. However, that’s exactly what happened with these cookies. I first spied them on Pinterest a couple of weeks ago and featured them in The Weekend Dish the following Saturday. Two days later, the same recipe popped up on one of my favorite blogs, Tracey’s Culinary Adventures. I assumed it was divine intervention and that I was really meant to make these cookies. I was sidelined by an awful cold/flu thing for the last week or so, and was finally feeling a bit better yesterday so decided to jump into the kitchen and make some feel-good cookies. These turned out just as wonderful as I had hoped; I’m glad I didn’t put off making them any longer!

Chocolate Truffle Cookies

These cookies are packed (and I mean, PACKED) with chocolate. Just when you think you’ve chopped the world’s largest amount of chocolate, there’s cocoa powder… and then, chocolate chips. Basically, these cookies are a chocolate-lover’s dream. The batter has the consistency of a soft ganache, making them live up to their name of a truffle cookie. Rich, dense and bursting with flavor… a fantastic chocolate cookie!

Grab a glass of milk and enjoy!

Chocolate Truffle Cookies

One year ago: Capirotada (Mexican Bread Pudding) and Homemade Snickers Bars
Two years ago: Fig, Date & Almond Granola Bars
Three years ago: Rich Coffeecake with Sweet Cheese Filling and Chocolate-Dipped Shortbread Cookies
Four years ago: Bananas Foster Bread Pudding

Chocolate Truffle Cookies

Yield: About 30 cookies

Prep Time: 30 minutes

Cook Time: 13 minutes

Total Time: 1 hour 15 minutes

These chocolate truffle cookies are absolutely bursting with intense chocolate flavor!

Ingredients:

1¼ cups all-purpose flour
3 tablespoons + 1 teaspoon unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
20 ounces bittersweet chocolate, finely chopped
10 tablespoons unsalted butter, at room temperature
2¼ cups granulated sugar
6 eggs, at room temperature
1 tablespoon vanilla extract
2 cups semisweet (or bittersweet) chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.

2. In a medium bowl, sift together the flour, cocoa powder and baking powder. Whisk in the salt and set aside.

3. Melt the chocolate by microwaving on 50% power, stirring every 30 seconds, until completely melted and smooth. Allow the chocolate to cool for 10 minutes.

4. Meanwhile, combine the butter and sugar in the bowl of an electric mixer and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Increase the speed to high and beat for 3 minutes, until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed (the mixture will resemble a custard). Reduce the mixer speed to low and add the melted chocolate and vanilla extract, mixing just until combined. Use a rubber spatula to fold in the dry ingredients, then fold in the chocolate chips.

5. Scoop the cookies into 1½-ounce mounds (or a scant ¼ cup) about 2 inches apart on the prepared baking sheets. Flatten each mound of dough slightly with your hand (if the dough is still sticky dampen your hand to make it easier).

6. Bake the cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating the pan halfway through the baking time.

7. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Notes:

  • Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to scoop.
  • This dough should not be chilled, as the cookies will not spread properly if the dough is chilled. The cookies should be baked immediately after the dough is mixed and scooped.

(Recipe adapted from The Dahlia Bakery Cookbook; originally seen on Just Baked and Tracey's Culinary Adventures)

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64 Responses to “Chocolate Truffle Cookies”

  1. Amy @ What Jew Wanna Eat on March 4, 2013 at 12:07 am

    Wow these look really rich! I would maybe add some white chocolate drizzle or chips to them too!

    Reply

  2. Mimi @ Culinary Couture on March 4, 2013 at 1:07 am

    Soo much chocolate–I love it!

    Reply

  3. Averie @ Averie Cooks on March 4, 2013 at 3:44 am

    I have these cookies pinned as well, and saw them on Tracey’s site, and now you. And I’ve been wanting to make something brownie-ish cookie-ish. I almost have to now :)

    Reply

  4. Jennifer @ Peanut Butter and Peppersj on March 4, 2013 at 6:56 am

    I love these kind of cookies! Yours look so rich and simply beautiful! Another one of your recipes to bookmark!

    Reply

  5. Little Kitchie on March 4, 2013 at 7:08 am

    I love your description of these as PACKED with chocolate. That’s my kinda cookie! They look fabulous!

    Reply

  6. Kerry @ Kerry Cooks on March 4, 2013 at 7:41 am

    Oh Michelle, you are a terrible influence! I would make these immediately too!

    Reply

  7. Genola on March 4, 2013 at 8:26 am

    I made these cookies a couple weeks ago. I scooped the batter right away. The first pan that I baked turned out nice and shiny. The cookies on the pans that had been sitting baked up very dry looking, each pan drier than the one before. Any ideas how to correct this? They all tasted great but didn’t look as pretty as the first pan.

    Reply

    • Heather @ Bake, Run, Live on March 4th, 2013 at 1:16 pm

      Genola, I have not made these cookies (yet!), so I’m just guessing here. Michelle’s note that the batter firms up as it sits, would lead me to suggest scooping the dough then covering it with plastic wrap. That might help keep it soft enough so that all the cookies bake up looking just like the first pan.

      Reply

      • Genola on March 4th, 2013 at 4:42 pm

        Great idea, Heather. Thanks!

        Reply

      • Rutvika on May 10th, 2013 at 7:34 am

        In India, where we have very hot and humid climate, my first batch turned out well. But it kept on melting, and the third batch onwards it started spreading out too much on the pan. As a result I had one large baking tray sized cookie, which i had to later cut! But tasted so delicious! Great recipe..

        Reply

    • Beth on March 18th, 2013 at 2:57 pm

      I had the same problem! Still think they will taste as delicious as the first batch though, just not as pretty. I will try the plastic wrap idea next time. And yes, there will be a next time!

      Reply

  8. Tracey on March 4, 2013 at 8:40 am

    Oh man, your pictures are killing me – I want to run into the kitchen and whip up another batch of these cookies now! I rarely like cookies that are this rich, but I couldn’t stop eating these. Glad you’re finally feeling a little better :)

    Reply

  9. Wendy on March 4, 2013 at 8:51 am

    Yummmmm! These are on the list for this week!

    Reply

  10. Jessica@AKitchenAddiction on March 4, 2013 at 9:10 am

    These are my kind of cookies! Love how thick and chocolaty they are!

    Reply

  11. Dani on March 4, 2013 at 9:12 am

    Yum!

    Reply

  12. Jennifer Sikora on March 4, 2013 at 9:35 am

    Those cookies look SO good! I cannot wait to make these for my family. Thanks so much for sharing the recipe.

    Reply

  13. Karl Anderson on March 4, 2013 at 9:39 am

    i’m trying to think of a bitter sweet chocolate to use….can u recommend one?

    Reply

    • Michelle on March 4th, 2013 at 10:49 pm

      Hi Karl, I like the Ghiradelli 60% chocolate.

      Reply

      • Karl Anderson on March 5th, 2013 at 9:46 am

        thanks!

        Reply

  14. Michael on March 4, 2013 at 9:56 am

    Yum! So Chocolatey! I would totally pair two of them together with a decadent fudge icing in the middle. Then it would be total chocolate overload!

    Reply

  15. Rachel @ Baked by Rachel on March 4, 2013 at 9:57 am

    These will be perfect for a chocolate fix!! Love how packed they are with chocolate.

    Reply

  16. Annie @ Annie's City Kitchen on March 4, 2013 at 10:18 am

    Oh boy, with 6 eggs and that much chocolate I’m pretty sure these are the best cookies. And any recipe that yields 30 cookies is my kind of recipe.

    Reply

  17. Marcie @ Flavor The Moments on March 4, 2013 at 10:19 am

    I’ve had this recipe pinned for a while, too. They’re just gorgeous cookies! I can’t remember if I found them through your Weekend Dish or somewhere else, but I recognized yours instantly as “those truffle cookies!” It’s divine intervention for me, too, I think!

    Reply

  18. Kathy on March 4, 2013 at 10:28 am

    These cookies look very good and really rich!

    Reply

  19. Natalie R on March 4, 2013 at 11:34 am

    These look DELICIOUS! Can’t wait to make them!

    Reply

  20. Katrina @ Warm Vanilla Sugar on March 4, 2013 at 11:42 am

    Oh my sweet goodness! These look awesome!

    Reply

  21. Gloria @ Simply Gloria on March 4, 2013 at 12:10 pm

    Mmmm…did you say soft ganache AND truffle?! I am in total bliss right now! Seriously, I must bake right away… (=

    Reply

  22. Anna @ Crunchy Creamy Sweet on March 4, 2013 at 12:44 pm

    Possibly one of the best cookies ever!

    Reply

  23. Heather @ Bake, Run, Live on March 4, 2013 at 1:11 pm

    These are on my baking to-do list! Just like you, I keep seeing them- it’s like they are taunting me! I really wanted to save these for Christmas (I want to do a 12 days of chocolate Christmas cookies this year), however, I don’t think I’m going to be able to wait that long!!

    Reply

  24. joan on March 4, 2013 at 1:35 pm

    If you add up all the chocolate (including the chips, but not including the cocoa powder), that’s 2 POUNDS of chocolate. YUM! I have a feeling, if I ate the entire batch, it would add more than 2 # of weight to my hips.

    Reply

  25. morri on March 4, 2013 at 1:53 pm

    I think I’ll pass on those. The recipe calls for putting 2 pounds of chocolate… into 30 cookies? More than an ounce of chocolate in EVERY single cookie? Um, count me out (especially since cookies are notoriously easy to eat, leaving you with no idea how much chocolate you’ve actually consumed). I like chocolate cookies as much as the next person, but for me this crosses the line between indulgence and overindulgence.

    Reply

  26. Jess on March 4, 2013 at 1:57 pm

    YUM!! I pinned this puppy for later! :)

    I would love for you to join my Link Up!

    http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/

    Reply

  27. Liz on March 4, 2013 at 2:01 pm

    In love with these cookies! Can’t wait to try them ASAP! :)

    Reply

  28. Erin @ Dinners, Dishes and Desserts on March 4, 2013 at 2:49 pm

    Ok, I need to make these now too! They were on my list, but now that you and Tracey have posted them, I can’t take it anymore!

    Reply

  29. Lisa on March 4, 2013 at 4:02 pm

    I made the “better than brownies chocolate cookie” last week. OMG! FANTASTIC! I have to say that they will be my go-to best chocolate cookie from now on! How do you think these stand up to the better than brownies?

    Reply

    • Michelle on March 4th, 2013 at 10:52 pm

      Hi Lisa, These are fantastic but they are definitely more cookie-like than brownie-like.

      Reply

  30. Ashley @ Wishes and Dishes on March 4, 2013 at 4:11 pm

    Pinning these babies. Looks amazing! (and that coming from a not-so-big fan of chocolate!)

    Reply

  31. Julia | JuliasAlbum.com on March 4, 2013 at 6:14 pm

    These cookies look too good to skip! I also pinning them to my board!

    Reply

  32. Holiday Baker Man on March 4, 2013 at 6:25 pm

    That perfect extra to go with Monday afternoon coffee!

    Reply

  33. Liz @ Tip Top Shape on March 4, 2013 at 7:29 pm

    Oohh, these look dangerous!

    Reply

  34. Tracy {pale yellow} on March 4, 2013 at 7:33 pm

    Love all the chocolate goodness inside, I can’t wait to try. You can’t go wrong with a brownie-like cookie!

    Reply

  35. Laura Dembowski on March 4, 2013 at 9:10 pm

    I love when I see a recipe that I’m so in love with I want to make it right away. These certainly look tasty!

    Reply

  36. Kyle P on March 4, 2013 at 10:44 pm

    Saw these this a.m. and had to make them–they were excellent!

    Reply

  37. charm on March 5, 2013 at 7:46 am

    Just wondering: how do these differ from your “better than brownies chocolate cookies”? Because I certainly have an love-hate relationship with those. (Love how they taste; hate how they increase my treadmill commitment.)

    Reply

    • Michelle on March 5th, 2013 at 11:34 pm

      I would say that these definitely have more of a “cookie” consistency vs. the brownie consistency of the “better than brownies” cookies. Hope that helps!

      Reply

      • charm on March 6th, 2013 at 1:26 pm

        Wow. Really delicious and easy and (woof) chocolatey!
        I had some technical difficulties. I didn’t have enough bittersweet chocolate, so used a mix of that, semisweet and milk to get 20 ounces. I also only had 4 eggs, so made up the difference with EggBeaters. But otherwise followed the recipe exactly.
        The first batch I made with the recommended 1/4 cup measure. I thought they were stupendously large and would be too much even for a PMSing perimenopausal woman (wrong). I made the next batch with my normal little scoop but found the cookies to be unimpressive, and went back to the

        Reply

        • charm on March 6th, 2013 at 1:28 pm

          Oops. My computer burped.
          and returned to using the 1/4 cup measure. I may get charged with indecency for those huge cookies, but it would be absolutely worth it!

          Reply

  38. April on March 5, 2013 at 8:10 am

    I have a recipe similar to this that includes coffee so they are mocha truffle cookies, plus I add toffee bits instead of chocolate chips. They had a wonderful sweet crunch. :) These look amazing too!

    Reply

  39. Ally on March 5, 2013 at 11:11 am

    Emailed this recipe to me! Love love!

    Reply

  40. Cara on March 5, 2013 at 4:18 pm

    I just made these and they are divine! Thanks for the recipe!

    Reply

  41. Katina on March 6, 2013 at 7:14 pm

    I literally just discovered your blog (can’t believe I never read it until now) and cannot stop browsing recipe after recipe, which in a way is not good because I have so many papers due in the next week! Also, I’m glad you have some photography tips, as I just got a Canon and am in the beginning stages of experimenting food photography. Your photos are gorgeous!

    Reply

  42. Carol on March 6, 2013 at 9:34 pm

    Wow, these look amazingly chocolatey!!

    Reply

  43. Caroline @ chocolate & carrots on March 7, 2013 at 7:10 am

    I bet these are just scrumptious!

    Reply

  44. Doug on March 7, 2013 at 9:34 pm

    These look wonderful, I’ve added the to my rather-long list of recipes to try some day, but these might get made sooner rather than later. They look a little about Chocolate Chubbies, which I love and have written about more than once in my own blog.

    Do you have a preference for dutched or regular cocoa powder for these?

    Reply

    • Michelle on March 8th, 2013 at 12:28 pm

      Hi Doug, I’m a big fan of Dutch process cocoa but you could make these with either.

      Reply

  45. Anne on March 9, 2013 at 1:32 am

    Hi Michelle!
    These look fantastic! However when I tried making them, the cookies spread out really thin :( Did you every experience that with this recipe? Would you recommend a solution? Thanks so much!

    Reply

    • Michelle on March 11th, 2013 at 12:40 am

      Hi Anne, Mine did not spread (at least, not any further than you see in the photos). Make sure your oven temperature is correct with a thermometer, and be sure you are using parchment paper or a silicone baking mat, vs. greasing a cookie sheet.

      Reply

      • Nat on June 14th, 2013 at 11:35 pm

        I actually had the same problem. Spread to the point of being making a bunch of giant cookies instead of tall, individual cookies. :(

        Reply

  46. Cynthia on March 25, 2013 at 11:21 pm

    These cookies are absolutely delicious! However, they seemed to come out a little flat for some reason ( is this normal ). Also I omitted the extra chocolate chips and added 1 cup of chopped pecans instead. Will definitely be baking these again really soon.

    Reply

  47. Shari Kelley on April 8, 2013 at 11:47 pm

    I made these cookies for a friend of mine a couple weeks ago, and they were so good! Thanks so much for sharing the recipe.

    Reply

  48. Angie Allen on April 23, 2013 at 10:13 pm

    Hello!
    I adore this cookies. They are a combo of cookie and brownie. Coonie or browkie. I wasn’t able to use all of the batter and decided to try storing it in the refrigerator. I baked the remainder today and it worked out perfectly! Yay.
    This is an awesome site. Thanks for all of your advice BEB.
    All the best,
    Angie

    Reply

  49. Yena Arg on July 30, 2013 at 7:49 am

    hi, I made this cookie but I used a dark chocolate because I couldn’t find bittersweet chocolate. The cookies turned out so sweet but tasted TOO sweet for me. I used less chocolate (3/4 of chocolate and 1/4 of chocolate chips the recipe needs) and less sugar (only half) because I want it a little bland so I’m confused with what I got. please help :(
    –the cookies are still amazing but I couldn’t eat them more than 2 so you know that’s a big problem for me :D

    Reply

    • Michelle on July 30th, 2013 at 1:45 pm

      Hi Yena, Unfortunately, the issue of too sweet/not sweet enough is really such a personal preference. One recipe could be too sweet for one person and not sweet enough for another.

      Reply

  50. Lauren on May 20, 2014 at 6:20 pm

    This recipe was fantastic. I must admit, while looking like a cookie on the outside, it was kind of brownie/cake like on the inside (I took them out when they were covered in cracks). Probably made mine a bit bigger than they should have been, but husband adored them. Everyone at work was impressed with the cookies too, great recipe!

    Reply

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