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.





An article on pianist Daniil Trifonov

I read this article this morning and found it interesting. I can so sympathize with shyness! Here is the link:

On another note… once again I have been super busy and unable to post (déjà vu). I apologize. I have been baking but I have not been able to find the time for pictures and posting. I will hopefully, hopefully, be back with recipes by the next week or so. Until then I am going to try and keep posting about other things.

Do keep checking!

Some baking highlights of my week have been, making my first batch of freshly squeezed lemonade of the year and trying out (again in an attempt to find one like JD’s) 2 new cookie recipes. Plus, baking one of the batches of cookies in a whoopie pie pan!


My handy dandy juicer

Where has the time gone?


Whew! Oh my! and Wow! would be three words that would accurately describe my last week. My family and I were in a frenzy between nieces spending the night  and then having to clean like crazy prepare for my young cousins annual two week vacation that they spend with us. So as I said before: whew!

I was going to do a special pi/e day post, but not only was I a little late with the pie, it was also a complete failure! ( I’m beginning to think fruit pies are not my thing…) From a mixture of blueberries, lemon, and mint, (it sounded good at the time…) that tasted ” eh” to an ”I don’t know how good it was” crust ( when I went to try a piece of just the crust the next day, it was a little soggy) I would say it was a total flop. Oh well. Bake and learn, right?

With chocolate chips

With chocolate chips

To turn to happier subjects, in all the busyness I still did some baking. As did also my mom and sister (so keep a lookout for some posts with their names on it!). One recipe I would like to share with you is for chocolate sugar cookies. Sugar cookies (of any kind) are not something I really crave or desire to bake that much, but throw chocolate in there and you’ve got my interest! These are really good, and of course, since one dose of chocolate never seems to be enough for me, I threw in some chocolate chips to boot. Adding chocolate chips is totally optional, but for fellow chocoholics I would definitely recommend the addition; it really bumps these cookies up a notch in my opinion. Whats also to like about these is that they are so easy and not too time consuming. So without further ado, here is the recipe.

Cottura felice!


The recipe suggests using a good brand of cocoa powder for these cookies. America’s Test Kitchen’s favorite brand of cocoa is Hershey’s Natural.



1/3 c. granulated sugar

1 1/2 c. plus 2 tbsp. ( 8 1/8 oz. ) all-purpose flour

3/4 c. unsweetened cocoa powder

1/2 tsp. baking soda

1/4 tsp. baking powder

14 tbsp. unsalted butter

1 3/4 c. packed dark brown sugar

1 tbsp. vanilla extract

1/2 tsp. salt

1 large egg plus 1 large yolk

1 c. semisweet chocolate chips (optional)


Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread granulated sugar in shallow dish; set aside. Whisk flour, cocoa, baking soda, and baking powder together in a bowl.

Microwave 10 tbsp. butter, covered, in large bowl until melted, about 1 minute. Remove from microwave and stir in remaining 4 tbsp. butter until melted. Allow butter to cool to 90 to 95 degrees, about 5 minutes.

Whisk brown sugar, vanilla, and salt into butter until no lumps remain, scraping down bowl as needed. Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined. Stir in chocolate chips (if using)

Working with 2 tbsp. dough at a time, roll into balls. Working in batches, roll balls in granulated sugar and space them evenly on prepared sheets. Using bottom of drinking glass, flatten cookies to 2 inches in diameter. Sprinkle each sheet of cookies with 1 1/2 tsp. remaining sugar.

Bake cookies, 1 sheet at a time, until slightly puffy and edges have begin to set, about 15 minutes, rotating sheet halfway through baking (cookies will look slightly underdone between cracks). Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

Recipe from Cook’s Illustrated