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!
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
- 1¼ cups (156.25 g) all-purpose flour
- 3 tablespoons + 1 teaspoon unsweetened cocoa powder
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 20 ounces (566.99 g) bittersweet chocolate, finely chopped
- 10 tablespoons unsalted butter, at room temperature
- 2¼ cups (450 g) granulated sugar
- 6 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups (360 g) semisweet or bittersweet chocolate chips
- Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
- In a medium bowl, sift together the flour, cocoa powder and baking powder. Whisk in the salt and set aside.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.