Chocolate Truffle Cookies
60 comments » 
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!
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!
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 chipsDirections:
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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Wow these look really rich! I would maybe add some white chocolate drizzle or chips to them too!
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Soo much chocolate–I love it!
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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
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I love these kind of cookies! Yours look so rich and simply beautiful! Another one of your recipes to bookmark!
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I love your description of these as PACKED with chocolate. That’s my kinda cookie! They look fabulous!
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Oh Michelle, you are a terrible influence! I would make these immediately too!
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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.
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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.
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Genola on March 4th, 2013 at 4:42 pm
Great idea, Heather. Thanks!
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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..
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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!
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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
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Yummmmm! These are on the list for this week!
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These are my kind of cookies! Love how thick and chocolaty they are!
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Yum!
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Those cookies look SO good! I cannot wait to make these for my family. Thanks so much for sharing the recipe.
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i’m trying to think of a bitter sweet chocolate to use….can u recommend one?
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Michelle on March 4th, 2013 at 10:49 pm
Hi Karl, I like the Ghiradelli 60% chocolate.
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Karl Anderson on March 5th, 2013 at 9:46 am
thanks!
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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!
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These will be perfect for a chocolate fix!! Love how packed they are with chocolate.
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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.
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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!
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These cookies look very good and really rich!
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These look DELICIOUS! Can’t wait to make them!
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Oh my sweet goodness! These look awesome!
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Mmmm…did you say soft ganache AND truffle?! I am in total bliss right now! Seriously, I must bake right away… (=
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Possibly one of the best cookies ever!
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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!!
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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.
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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.
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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/
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In love with these cookies! Can’t wait to try them ASAP!
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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!
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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?
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Michelle on March 4th, 2013 at 10:52 pm
Hi Lisa, These are fantastic but they are definitely more cookie-like than brownie-like.
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Pinning these babies. Looks amazing! (and that coming from a not-so-big fan of chocolate!)
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These cookies look too good to skip! I also pinning them to my board!
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That perfect extra to go with Monday afternoon coffee!
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Oohh, these look dangerous!
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Love all the chocolate goodness inside, I can’t wait to try. You can’t go wrong with a brownie-like cookie!
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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!
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Saw these this a.m. and had to make them–they were excellent!
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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.)
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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!
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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
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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!
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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!
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Emailed this recipe to me! Love love!
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I just made these and they are divine! Thanks for the recipe!
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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!
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Wow, these look amazingly chocolatey!!
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I bet these are just scrumptious!
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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?
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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.
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Hi Michelle!
Did you every experience that with this recipe? Would you recommend a solution? Thanks so much!
These look fantastic! However when I tried making them, the cookies spread out really thin
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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.
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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.
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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.
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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
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