Chocolate Truffle Cookies
Chocolate cookies with a soft fudgy middle, chewy edges, and a crackly brownie-like top.
A few things to note about this recipe:
- Don’t expect a normal cookie dough from this recipe! The “dough” will resemble something closer to brownie batter.
- Because the dough is much looser than normal cookie dough, you can expect a lot of spreading. That’s why you shouldn’t try to bake more than 6 cookies on a standard baking sheet at a time.
- I used Ghirardelli chocolate through the recipe. Use the highest quality chocolate you can.
What’s my favorite thing about this recipe?
These cookies are UNREAL. There’s absolutely nothing to not like! The gooey inside tastes like a truffle, and the crackly outside taste like corner piece of a brownie. My husband and I demolished this batch in about 48 hours!
Chocolate Truffle Cookies
These amazing truffle cookies are so good fresh out of the oven or even a few days later. With a brownie like exterior and a melt-y soft inside, these cookies are utterly decadent and irresistible. The "dough" will resemble a thick brownie batter, because the recipe calls for so little flour. In fact, the dough is primarily made up of a sort-of chocolate ganache-- which is why these cookies are so truffle-like!
4 ounces unsweetened chocolate (4 squares)
1 cup semi-sweet chocolate chips
6 tbsp butter
1 cup white sugar
1 1/2 tsp vanilla extract
1/2 cup all-purpose flour
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 high quality chocolate bar, chopped
Either in the microwave or over medium-low heat on the stove, melt together the unsweetened chocolate, 1 cup of the semi-sweet chocolate chips, and the butter. Stir until smooth and set aside.
Use an electric mixer to whisk the eggs and sugar together until pale and thick. Switch to a paddle attachment and gradually mix in the melted chocolate.
In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mixture to the eggs, sugar, and chocolate. Mix until batter (dough) forms.
Fold in the chocolate chips.
Heat oven to 350ºF and place the batter in the refrigerator until oven is preheated**. The batter will have firmed a little bit, but don't be alarmed if it is still looser than normal cookie dough. That's okay.
Use a 56mm cookie scoop (1/4 cup)* to scoop batter onto a lined cookie sheet (I baked 6 at a time). Bake for 9 minutes and then let cool on the pan before transferring to a wire rack. Remember-- it's okay if they look a little underdone, that's the goal!
These cookies are yummy fresh, chilled, or even a few days old at room temp!
*If you bake smaller-sized cookies, be sure to adjust your baking time (to maybe 7 or 8 minutes) so that the cookies stay a little under-baked in the middle.
**I don't recommend leaving the dough in the refrigerator longer than this. It will result in cookies that are too under-baked in the center.
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