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Rich and Fudgy Chocolate Truffle Cookies Recipe

Rich and Fudgy Chocolate Truffle Cookies

Soft, brownie-like chocolate cookies made with melted semisweet chocolate, cocoa powder, and a generous coating of confectioners’ sugar. The finished cookies have a beautiful crackled exterior and moist, fudgy centers.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cookie Dough
  • 12 ounces (340 g) Semisweet chocolate chips or chopped semisweet chocolate
  • 1/2 cup (113 g) Unsalted butter
  • 3/4 cup (150 g) Granulated sugar
  • 3 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups (188 g) All-purpose flour
  • 1/2 cup (43–45 g) Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
For Rolling
  • 1/2-1 cup Confectioners’ sugar

Method
 

Step-by-Step
  1. Melt the semisweet chocolate and butter together gently in a microwave-safe bowl or over a double boiler. Stir until completely smooth, then set aside to cool slightly.
  2. Beat the granulated sugar and eggs until blended and lightly thickened, then mix in the vanilla extract. Pour in the slightly cooled chocolate mixture and stir until evenly combined.
  3. Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl. Stir the dry mixture into the chocolate mixture just until no dry streaks remain.
  4. Cover the dough and chill it for 1–2 hours, or until firm enough to scoop and roll. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Scoop rounded tablespoonfuls of dough and roll each portion into a ball. Coat the balls heavily in confectioners’ sugar, rolling them twice if you want a more pronounced crackled surface.
  6. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, removing them when the edges are set but the centers still look slightly underdone.
  7. Let the cookies cool on the baking sheet for several minutes before transferring them to a rack. They will firm slightly as they cool while keeping their soft, fudgy centers.

Notes

Chill the dough thoroughly before scooping because it is very soft at first. Do not overbake; slightly underdone centers are the key to the truffle-like texture. Store cooled cookies in an airtight container.