Loaded with bittersweet chocolate, cocoa, and chocolate chips these truffle cookies are packed (and I mean, PACKED) with chocolate. Rich, dense and bursting with flavor… a fantastic chocolate cookie! No mixer needed!
Chocolate truffle cookies – three powerful words. I don’t know about you, but these 3 words are catching my eye and make me weak to my knees.
I’ve been and will always be a chocolate girl at heart. The more chocolate, the better. Right? I honestly don’t get it when someone says a cookie or a dessert is too rich or too chocolatey. There is no such thing.
As you may know, it is not the first time I load desserts with so much chocolate it’s oozing everywhere. Remember these Double chocolate cookies that call for 1 ounce of chocolate in every cookie? Well, these chocolate truffle cookies are just as good!
Ingredients
- 1/2 cup (114 grams) butter
- 1/2 cup (84 grams) bittersweet chocolate
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) packed brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 1/3 cup (30 grams) unsweetened cocoa powder
- 2 cups (240 grams) all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1 cup (170 grams) chocolate chips and/or chunks
Instructions
- In a heatproof bowl, melt the butter and bittersweet chocolate. (you can do this in a double boiler, just make sure the bowl doesn’t touch the water, or in the microwave)
- Stir to combine until smooth and velvety. Set aside for 2-3 minutes.
- Beat in the granulated sugar, brown sugar, cinnamon, vanilla extract and eggs.
- Gently fold in the cocoa powder, flour, baking powder and salt.
- Last, fold in the chocolate chips and/or chunks.
- Refrigerate the cookie dough for 30 minutes to 1 hour. You can actually keep it refrigerated for up to 3 days, but scoop it after an hour otherwise it will harden too much.
- Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
- Using a large scoop , drop cookie dough on the prepared baking sheet.
- Bake the cookies for 16 minutes. Cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.
