Chocolate Truffle Cookies366 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 2 hr
“A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).” - by Kevin Barr
Original recipe yields 3 dozen
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Amount Per Serving (36 total)
- 112 cal
- 6.8 g
- 13.9 g
Based on a 2,000 calorie diet
Reviews (366)Rate This Recipe
"I think these are the greatest, very quick and easy to make, they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. I sometimes add ..." See morea teaspoon of instant coffee to the recipe and also substitute 1/2 cup of bittersweet chocolate chips in the first cup of chips in the recipe. To help make handling the dough easier, I keep my hands damp with cold water, rinsing occasionally, while I'm rolling the dough into balls, I also always use parchment paper when baking any cookie recipe."
"SO DECADENT! I just got done making these and they are so delicious! I noticed that others had trouble with the cookies spreading, so I froze the batter for a 2-3 hours first. I then used a small i..." See morece cream scoop to form the balls, any ice cream scoop with anti-freeze liquid in it should work. Make sure to use a good non-stick cookie sheet but do NOT grease it! And letting them sit for 5 minutes on the sheet to finish cooking before taking them off is a must, trying to take them off before them will only break them. I will definitely be making these again!"
"WARNING: YOU MUST REALLY LOVE CHOCOLATE TO ENJOY THESE COOKIES!!! I made a batch to take to a meeting tonight. It's very important to thoroughly chill the dough, not just for easier handling. The f..." See moreirst batch I baked tasted kind of floury, so I had to eat them myself ;). I think letting the dough rest helps absorb the flour and baking powder. I dropped by tablespoons and adjusted the baking time accordingly. I also sprinkled some cookies with sliced almonds and some with cocoanut...nice appearance. If you want cocoanut flavor, you'll need to mix some cocoanut into the dough. Sprinkling on top just gave a bare hint of cocoanut flavor. This is a very good recipe, and not difficult to make!"
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