These chocolate truffle cookies are a chocoholic’s dream come true! Deep, fudgy flavors meet incredible texture in this surprisingly light, easy-to-make dessert. You’ll find yourself easily inhaling one, two, or maybe even five! Lightly adapted from Allrecipes.
So I happened to be reading the Wikipedia entry for the seven deadly sins the other day and realized at one point that I was making a mental checklist as I went…I’ve been known, for instance, to procrastinate going to bed because I’m too lazy to even get off the couch (sloth), and please never ask me about my utterly gorgeous Chris Hemsworth poster collection (lust).
My biggest sin by far, however, has always, always been gluttony. I’ve already inhaled three of these Chris-Hemsworth-level delicious Chocolate Truffle Cookies while writing this post, for heaven’s sake!
Luckily, the road to hell is paved with damn good cookies, or so I’ve heard.
Unlike traditional cookies such as my favorite Chocoholic Bomb Cookies or these hybrid Peanut Butter Chocolate Swirl Cookies, these Chocolate Truffle Cookies are surprisingly light and feature an amazing crackly top. Thanks to the whipped eggs in its batter, these cookies taste and feel like a chocolate cloud!
Their featherlight quality also means they’re perfect for satisfying a sweet craving without overindulgence. Of course, I’m typing these words even as I sink my teeth into Cookie #5…
So are these cookies heavenly sent or downright sinful? You decide!
While making these fancy-looking cookies is a breeze, there are a few key tips to making them Cloud 9-worthy:
- Whip those eggs like a dominatrix. Yep, you heard me. The fluffier your eggs, the lighter and more heavenly your cookies will be!
- Chill the dough, overnight if possible. Skipping this step will result in unstable dough that will spread and burn during baking.
- Space them out. Your dough will spread a bit during the baking process, and the last thing you want is a giant blob of conjoined cookies.
- Line your baking sheet. Due to their thinness, these cookies can be tricky to remove intact from a warm baking sheet. Always line it with parchment paper or a silicon baking mat in order to make removal as easy as possible.
So fire up that oven and make yourself a batch of these Chocolate Truffle Cookies, pronto! You never know when an angel might show up at your doorstep and ask for one. I’ll be the angel drooling and carrying Tupperware.
Amen, and happy baking!
- 1 1/2 cups + 1 cup semisweet chocolate chips, separated
- 6 tablespoons butter, room temperature
- 3 eggs, room temperature
- 1 cup white sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Place 1 1/2 cups chocolate chips and butter in a microwave-safe bowl. Heat in 20-second increments, stirring between each interval, until chocolate is melted and smooth.
- In a large mixing bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in vanilla and slightly cooled melted chocolate.
- In a small bowl, combine flour, cocoa, baking powder, and salt. Fold gently into chocolate mixture, then fold in remaining 1 cup chocolate chips.
- Cover dough and refrigerate for at least 2 hours (or overnight).
- Preheat oven to 350 degrees F. Divide dough into 1-inch balls, spaced 2 inches apart on a cookie sheet lined with a silicon mat or parchment paper.
- Bake for 9-11 minutes, until cookies just begin to crackle on top. Remove and allow to cool for 5 minutes before transferring to a cooling rack. Then indulge and enjoy!