Chocolate truffle cookies recipes

Chocolate truffle cookies


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!


  • 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


  1. 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)
  2. Stir to combine until smooth and velvety. Set aside for 2-3 minutes.
  3. Beat in the granulated sugar, brown sugar, cinnamon, vanilla extract and eggs.
  4. Gently fold in the cocoa powder, flour, baking powder and salt.
  5. Last, fold in the chocolate chips and/or chunks.
  6. 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.
  7. Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
  8. Using a large scoop , drop cookie dough on the prepared baking sheet.
  9. Bake the cookies for 16 minutes. Cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.