Chocolate Truffle Cookies

I think I have got to be the only person in the world where due to my gift at being unorganized (stop laughing…), blogging is a full time job… when it shouldn’t be. When you have 50 gazillion readers I get that, but when you don’t? Please console me and tell me I’m not the only one, please??

I think I need cookies…

Speaking of cookies, chocolate truffle cookies sound pretty good, don’t they?

I thought they sounded good too when I came across the recipe in one our family recipe bags, but I don’t think I ever imagined they would be this good. What do I mean by this good? I mean warm, chocolatey, dense, truffle like cookies that melt in your mouth. Crisp on the outside, but oh so dense and chewy on the inside! It’s like eating truffles with a crisp outer shell, or in a way, they are almost like mini flourless cakes in cookie form.


These, my friends, are little rounds of chocolate joy

Before you read any further however, I am going to give these cookies a rating: TCL, which means you have to be a Total Chocolate Lover to make them (okay, maybe not to make them, but to enjoy them).

Now that you have been fully warned…

Making these beauties is really easy and would be quick if it weren’t for the chilling time… but oh, is it worth it!

Another thing I like about this recipe is that usually when you make cookies and chill the dough or save leftover dough in the fridge, you have to let it sit out a bit before you are able to dig in there and put the balls or whatever on the sheet to bake. But due to the consistency of this particular dough that’s not the case. You just bring it out of the fridge and make the cookies right then and there. No setting it out ahead of time, and in fact, letting it sit out for any considerable length of time probably wouldn’t be a good idea as the dough would become hard to work with (unless you had mounds of flour on your hands!).


The lowdown:

Not far from being flourless, these Chocolate Truffle Cookies are dense and loaded with chocolate flavor. Holding true to the name, it almost is like eating truffles!

A dream for any chocolate connoisseur.

Cottura felice!


Chocolate Truffle Cookies


4 ounces unsweetened chocolate

2 C. semisweet chocolate chips, divided

1/3 C. butter

1 C. granulated sugar

3 eggs

1 1/2 tsp. vanilla extract

1/2 C. all-purpose flour

2 tbsp. unsweetened cocoa powder

1/4 tsp. baking powder

1/4. tsp. salt

confectioners’ sugar, for garnishing


In a medium saucepan over medium high heat, melt unsweetened chocolate, 1 cup of chocolate chips, and butter. Cool for 10 minutes.

In the bowl of a mixer, combine sugar and eggs. Beat for 2 minutes.

Add in vanilla and chocolate mixture.

In a separate bowl, combine flour, cocoa, baking powder, and salt. Add to chocolate mixture and mix until combined.

Stir in remaining 1 C. chocolate chips.

Cover and chill for 3 hours (at least).

Preheat oven to 350° f. Line a baking sheet with parchment paper.

Remove dough from fridge and with lightly floured hands, roll dough into 1 inch balls and place on baking sheet. If dough becomes to hard to work with, put it back in fridge or put it in the freezer briefly to firm up.

Bake for 10-12 minutes or until lightly puffed and set (tops may be slightly cracked).

Cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.

Repeat with the remaining dough.

Dust with confectioners’ sugar before serving.

Makes 3-4 dozen cookies.





Chocolate truffle thumbprint cookies


Cookies and milk. You couldn’t give me a better snack as a kid. Any day, any time, any mood, I was always up for a cookie (or two or three). Actually, I’m still always up for cookies. Especially warm, chocolatey cookies fresh out of the oven. One of the things I love doing in the long hot months of summer is going to my favorite cookie bakery ( I call it a cookie bakery because other than muffins, that’s all they bake ) and getting semi-sweet chocolate and m&m cookies with the best fresh squeezed cherry limeade. That, to me, is what makes for a perfect summer day. I can’t tell you how much I love this bakery’s cookies. Unfortunately, I have not been able (although my sister came close yesterday) to find a recipe that comes close to them. Not flat, perfectly round, crunchy on the outside, but oh so chewy on the inside. They are seriously, the best (not gourmet, in my opinion gourmet is another category of cookies) cookies I have ever had. Ah, the simple pleasures in life.

Since we are on the subject of cookies… how about chocolate thumbprints? Chocolate thumbprints are very palatable and yummy in their own right. How about chocolate thumbprints with truffles on top?

IMG_0428Here you go:


~ Thumbprints are rather versatile cookies. You can put any number of toppings on them. Glaze, glaze and pecans, chocolate kisses etc. The possibilities are endless. This past Christmas I made and topped them with Hershey’s peppermint bark truffle bells – delish! ( better eaten warm though )

~ The original recipe says it makes about 24 cookies, but I usually only get about 1 dozen at the most.

~ For all interested, the bakery I referenced to above is JD’s Chippery in Dallas, Tx.

Cottura felice!



Thumbprint Cookies


1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
sugar, for coating
about 6 milk or dark chocolate truffles, cut in half ( I used Lindt Lindor truffles )

Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in sugar. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

Bake 10 to 12 minutes or until set. Remove cookies from cookie sheet to wire rack. While still warm enough to melt, place a truffle half on each cookie.

Cool completely. Makes about 1 dozen cookies.

If you would like to top with glaze
Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

Spoon about 1/4 teaspoon filling into each thumbprint.