Chocolate Truffle Cookies
These decadent chocolate fudge cookies are the ultimate treat for all chocolate lovers. Rich, fudgy, and packed with chunks of chocolate, these cookies are both indulgent and satisfying. Each bite offers a perfect balance of sweetness and deep chocolate flavor, making them a go-to dessert for any occasion. Get ready to enjoy a sinfully delicious experience with these irresistible chocolate fudge cookies.
— Constant Cookbook
Ingredients
- 1¼ cups all-purpose flour
- 3 tablespoons + 1 teaspoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 20 ounces bittersweet chocolate, finely chopped
- 10 tablespoons unsalted butter, at room temperature
- 2¼ cups granulated sugar
- 6 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups semisweet (or bittersweet) chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
- In a medium bowl, sift together the flour, cocoa powder and baking powder. Whisk in the salt and set aside.
- Melt the chocolate by microwaving on 50% power, stirring every 30 seconds, until completely melted and smooth. Allow the chocolate to cool for 10 minutes.
- Meanwhile, combine the butter and sugar in the bowl of an electric mixer and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Increase the speed to high and beat for 3 minutes, until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed (the mixture will resemble a custard). Reduce the mixer speed to low and add the melted chocolate and vanilla extract, mixing just until combined. Use a rubber spatula to fold in the dry ingredients, then fold in the chocolate chips.
- Scoop the cookies into 1½-ounce mounds (or a scant ¼ cup) about 2 inches apart on the prepared baking sheets. Flatten each mound of dough slightly with your hand (if the dough is still sticky dampen your hand to make it easier).
- Bake the cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating the pan halfway through the baking time.
- Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Cook Time
13M
Prep Time
PT30M
Yield
About 30 cookies
Nutrition
- Calories: 299 kcal
- Carbohydrate Content: 36 g
- Protein Content: 3 g
- Fat Content: 15 g
- Saturated Fat Content: 10 g
- Cholesterol Content: 44 mg
- Sodium Content: 66 mg
- Fiber Content: 2 g
- Sugar Content: 26 g
- Serving Size: 1 serving
Comments
No comments found.