Dark Chocolate Truffle Cookies

I am a day late on this post, but I’ve been nursing a horrid pink eye that made it impossible to have enough screen time. Lucky for me, I had made an amazing batch of these dark chocolate truffle cookies right before the pink eye hit, and I can tell you this, it has totally nursed me back to health. They’re that good. Almost medicinal!

Dark Chocolate Truffle Cookies | thewhiskingbowl.com

These cookies are heaven sent. They’re every chocoholics dream! My husband and I are on a complete sugar high. We ate all the cookies, even raced each other to the last cookie. They’re soft, chewy and ooey gooey. These cookies demand to be had with a glass of milk or a nice cappuccino. Go ahead make them, and spend the rest of the weekend in a blissfully happy place!

Dark Chocolate Truffle Cookies | thewhiskingbowl.com

Lets talk ingredients. The hero of these cookies is chocolate. So use good quality chocolate. The recipe asks for bittersweet chocolate, so I used 55% dark chocolate. I encourage you to do the same. The darker your chocolate the greater the depth of flavor. Do not use milk chocolate for this recipe. It’s very sweet, with very little chocolate content and would result in a very very sweet cookie with little flavor.

Dark Chocolate Truffle Cookies | thewhiskingbowl.com

If you have made cookies before, do not be alarmed if the batter looks thin and sticky. That is what creates that truffle like texture of these cookies. To ensure that the cookies are baked thick and chewy, chill the cookie batter for a few hours. This will enrich the flavors and prevent the cookies from spreading out too thin while baking.

Dark Chocolate Truffle Cookies | thewhiskingbowl.com

 

Look at those ooey-gooey cookies!

Best part about this recipe, you can freeze the cookie batter and use at a later time. Simple scoop out the cookie dough on a cookie tray and place in the freezer, once firm (usually over night), store the cookies in a Ziploc bag. Once ready to bake, place the cookies in a reheated oven, the baking time will increase slightly, but keep an eye on them, you don’t want them to bake for too long. These cookies are best baked with a soft center.

Dark Chocolate Truffle Cookies | thewhiskingbowl.com

 

I made a batch of these and brought them with me as a hostess gift for a friend. I can tell you, there were some very happy people! You can totally make these and give them to a friend, relative or coworker for a birthday, as a way to say congratulations or just straight up because you want to share some love!

Dark Chocolate Truffle Cookies | thewhiskingbowl.com

Try this recipe and don’t forget to share what you make with me by adding the tag #thewhiskingbowl. Happy Baking!

 

Dark Chocolate Truffle Cookies

Yield: 24 cookies

Ingredients

  • 8 ounces bitter sweet chocolate, roughly chopped
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1.5 teaspoon pure vanilla extract
  • 1 package (12 ounces) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. 8 ounces of chocolate is a little more than a 200 gram baking chocolate bar. In another bowl, whisk together flour, baking powder, and salt.

  2. In a mixing bowl (either by hand or in your stand mixer), beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Do not over mix the flour. Fold in the chocolate chips.

  3. Cover the cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).
  4. Place parchment paper on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds.
  5. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack or wax to cool completely.

  6. If making several batches of these cookies and using the same cookie sheet, make sure that the cookie sheet cools before preparing the next batch for baking.

Recipe adapted from Martha Stewart

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