Chocolate Truffle Cookies: A Double Chocolate Chip Recipe

These chocolate truffle cookies have a soft fudgy middle, chewy edges, and a crackly brownie-like top. They taste amazing whether they are warm and fresh from the oven, chilled, or even room temperature days later! I am a passionate home cook and I literally cannot stop making these — they are THAT good. 😍

These chocolate truffle cookies make really fabulous ice cream sandwiches! Try pairing them with my favorite No Churn Vanilla Ice Cream (it’s different than any other 2-ingredient no churn recipe you’ve ever tried, I promise) or this Homemade Baskin Robbins Mint Chocolate Chip. Honestly, using them as the base of an ice cream sundae is also a total game changer — just saying!

Why These Are the Best Chocolate Truffle Cookies

Okay, can we talk about deep chocolate flavors for a second?! These cookies deliver on every single level. We’re using a mix of chocolates here — unsweetened chocolate AND semi-sweet chocolate chips — which gives you that rich chocolate flavor that makes you feel like you’re biting into something way more than just a cookie. It’s like the lava-like center of molten chocolate met a chewy cookie at a dinner party and they had the most delicious baby. 🍫 Using the best quality chocolate you can find makes such a difference, you guys. I always go for a good dark chocolate or even bittersweet chocolate chips when I want to go a little bit fancier. The end of the day result? Absolutely dreamy.

I’ve been on this food blog long enough to know that cookie recipes live and die by their chocolate. Skip the milk chocolate morsels for this one — we want that darker chocolate punch. Trust me, it’s so worth it! If you love deeply fudgy chocolate desserts, you’ll also want to check out these Fudgy Chocolate Chunk Brownies — absolute perfection.

Ingredients You Will Need

• 4 ounces unsweetened chocolate (4 squares)
• 1 cup semi-sweet chocolate chips
• 6 tbsp butter
• 3 eggs, room temperature
• 1 cup brown sugar (or white sugar)
• 1 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour (purpose flour measured correctly!)
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips or a best quality chocolate bar, chopped

How to Make These Chewy Cookies Step by Step

First things first — melt your unsweetened chocolate, 1 cup of the semi-sweet chocolate chips, and the butter together. You can use a microwave-safe bowl in the microwave (30-second bursts, stirring between each!) or melt them over low heat on the stove. Stir until that chocolate mixture is completely smooth and glossy, then set it aside to cool a little bit. Good job already — the hardest part is basically done! 🙌

Next, use your electric mixer with the whisk attachment in the large bowl of a stand mixer and beat the eggs and sugar together at medium speed until pale and thick — it’ll look almost fluffy. Switch to your paddle attachment and gradually mix in the melted chocolate, scraping down the sides of the bowl as needed. In a small bowl, whisk together your dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, stopping as soon as you no longer see streaks of flour. Fold in the extra chocolate chips. That’s your cookie dough, friends! Use a cookie scoop to portion 1.5-inch ball of dough portions — or go a large tablespoon at a time — onto an ungreased parchment-lined sheet or large baking sheets lined with parchment paper. For best results, chill the dough until your oven is preheated to 350°F. Bake for 9 minutes — they’ll look slightly underdone, and that is EXACTLY what we want. Let them cool on the pan before moving to a wire rack.

The dough will be looser than your typical cookie dough — don’t panic! It firms up beautifully. It’s not like your classic Classic Chocolate Chip Cookies dough, and that’s totally fine. These are in a decadent treat category all their own. 😄 You can also try swapping in peanut butter chips or white chocolate chips as mix-ins for a fun twist — white chips or even white chocolate chunks give such a gorgeous contrast!

Fun Variations and Serving Ideas

Oh my goodness, let’s talk variations because this is a great recipe that plays SO well with others! You can make truffle-stuffed chocolate chip cookies by wrapping the dough around a chilled truffle center — just roll your 1-inch balls of truffle ganache, freeze until firm, then wrap cookie dough around them. The ganache center melts as the cookie bakes and you get this absolutely insane situation where every single bite has a gooey center. Can we also talk about balsamic truffles?! Adding just 1-2 teaspoons of balsamic vinegar to your ganache before chilling makes the most gorgeous truffles — a little bit tangy, deeply chocolatey, such special candy vibes. 😍 These are absolutely the best cookies for gifting during the holidays — neighbors will LOVE you!

And speaking of gifting — if you find yourself with excess candies or a lot of candy leftover from holiday baking, tucking them into the top of the cookie dough before baking is brilliant. These double as ice cream sandwiches (the BEST), work great crumbled as the base of an ice cream sundae, or just eaten in the wee hours of the night straight from the cookie sheet. No judgment here. 😂 If you’re in a no-bake mood, my No Bake Chocolate Cheesecake hits those same deep chocolate cravings!

Tips for the Best Results Every Time

A few quick tips so you nail this every single time! Make sure your eggs are at room temperature before starting — cold eggs don’t incorporate into that warm chocolate mixture as smoothly, and you could end up with a weird texture situation. Nobody wants that! Also, don’t overmix once you add the dry ingredients to the wet ingredients — you just want everything combined with no streaks of flour remaining. Overmixing toughens cookies, and we want that tender crumb and great crisp texture on the edges with a fudgy center.

Also — and this is important — give the dough enough time to chill before baking. Even 15–20 minutes makes a difference in how these spread. If you don’t have a stand mixer, an electric mixer with a medium bowl works just fine. And if you want a plain version without any mix-ins, that is absolutely delicious too! Laureen King — whose laureen’s goal with this food blog has always been to make incredible recipes feel approachable for everyday meals and a small family — would tell you this great recipe is about as foolproof as it gets. No food processor required, no quick trip to a specialty shop, just pure chocolate magic. 💕 Now go make them — you have to!

Pretty Pins for Your Boards

Pin any of the images on this page to save this recipe for later!