Chocolate Truffle Cookies
These cookies are packed (and we 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 From-scratch 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: 30 cookies These chocolate truffle cookies are absolutely bursting with intense chocolate flavor!- 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 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
Notes:- Start scooping the cookies as soon as you finish making the batter. The batter is 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.
- Yield: 30 cookies
- Prep: 30 minutes
- Cook: 13 minutes
- Total: 45 minutes
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
Method
- 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 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 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.
