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!
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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
Ingredients
- 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
Instructions
- 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.
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Pinning these babies. Looks amazing! (and that coming from a not-so-big fan of chocolate!)
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?
Hi Lisa, These are fantastic but they are definitely more cookie-like than brownie-like.
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!
In love with these cookies! Can’t wait to try them ASAP! :)
YUM!! I pinned this puppy for later! :)
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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.
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.
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!!
Possibly one of the best cookies ever!
Mmmm…did you say soft ganache AND truffle?! I am in total bliss right now! Seriously, I must bake right away… (=
Oh my sweet goodness! These look awesome!
These look DELICIOUS! Can’t wait to make them!
These cookies look very good and really rich!
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!
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.
These will be perfect for a chocolate fix!! Love how packed they are with chocolate.
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!
i’m trying to think of a bitter sweet chocolate to use….can u recommend one?
Hi Karl, I like the Ghiradelli 60% chocolate.
thanks!
Those cookies look SO good! I cannot wait to make these for my family. Thanks so much for sharing the recipe.
Yum!
These are my kind of cookies! Love how thick and chocolaty they are!
Yummmmm! These are on the list for this week!
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 :)
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.
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.
Great idea, Heather. Thanks!
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..
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!
Oh Michelle, you are a terrible influence! I would make these immediately too!
I love your description of these as PACKED with chocolate. That’s my kinda cookie! They look fabulous!
I love these kind of cookies! Yours look so rich and simply beautiful! Another one of your recipes to bookmark!
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 :)
Soo much chocolate–I love it!
Wow these look really rich! I would maybe add some white chocolate drizzle or chips to them too!