I love a good drop cookie. Especially one that doesn't require anything more than a bowl, whisk and some chill time! These Chocolate Truffle Cookies are deeply rich and fudgy just as you'd expect to find a chocolate truffle... just packaged up like a cookie with an ever so slightly crisp exterior!
Chocolate Truffle Cookies are perfect for your next holiday cookie swap or Christmas cookie platter. But truth be told, I enjoy these year round. I mean, can you imagine these cookies smooshed together with some mint chip ice cream? Come on!
If you're going for aesthetics, I'd toss these cookies in powdered sugar. Gives 'em a nice crinkly, Winter Wonderland vibe. But if you're going for texture, I'll coat the cookies in sanding sugar. And if you're craving that chocolate, mint combo, splash in a bit of peppermint extract.
Happy baking!
Chocolate Truffle Cookies
Ingredients
· 8oz semi sweet chocolate, melted and cooled
· 8 tbsp butter, melted and cooled
· 3 tbsp dark cocoa powder
· 1 ¼ cup sugar
· 2 eggs
· 2 tsp vanilla
· ½ tsp instant espresso powder
· ½ tsp salt
· ¾ cup flour
· 1 cup of powdered sugar or sanding sugar
In a large mixing bowl, whisk together the melted chocolate, butter and dark cocoa powder. Once combined, whisk in the sugar, eggs and vanilla. Sprinkle the salt and espresso powder over the surface of the batter. Add the flour. Using a spatula, mix the flour into the dough.
Once just combined, cover with plastic wrap and chill for 2 hours.
Preheat oven to 350F.
Using a small cookie scoop, spoon out balls of dough onto baking sheets lined with greased parchment paper or silicon mats. This batter is very sticky, so take care to line your baking sheets!
Add the powdered sugar or sanding sugar to a bowl. Roll each of the dough balls in the sugar until completely coated. Return to the pan.
Bake cookies for 12-14 minutes until the edges are set and the centers are slightly puffed.
Allow the cookies to cool completely on the pans.
Store in an airtight container.
Makes about 30 cookies
Notes
For a festive holiday spin, add a splash of peppermint extract when incorporating the vanilla.
These would make some really stellar ice cream sandwiches.
GF Friendly
Gluten Free Friendly!
Substitute the flour for a GF flour blend. I recommend Cup4Cup or King Arthur’s GF flour for a delightfully chewy texture.
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