These chocolate truffle cookies are the answer to every holiday cookie plate (and chocolate craving) in the history of ever! Easy and crazy delicious, they taste delicious for days and are amazing chilled.
Is it too early to start talking about holiday cookies? Neighbor cookie plates? Secret midnight baking projects JUST FOR YOU because it’s the holidays and you need a chocolate fix to help get you through the craziness of the season?
All scenarios are acceptable here when it comes to these chocolate truffle cookies.
They are easy. Decadent. Crazy, crazy delicious. And here’s a little tip for you: not only do they taste great for days, they are positively dangerous straight out of the refrigerator.
The pictures really don’t do these delectable chocolate truffle cookies justice. The inside of these cookies are dense (in a good way) and slightly fudgy and surprisingly truffle-like for a baked cookie.
Rolled in cocoa powder before baking and then powdered sugar after baking, these are different than many other rolled drop-style cookies. They aren’t going to flatten while baking. And that’s exactly how they should be!
Normally puffy cookies coming out of the oven can cause a cookie freak out session when you were expecting perfectly flattened, crackly top cookies. But if you can resolve in your mind before making these that you want those rounded mounds of chocolate truffle cookie goodness, you’ll be in good shape (emotionally…but the physical part is debatable after welcoming these cookies into your life).
Now if your cookies ARE flattening, we have a problem. As indicated in the recipe, if that’s the case, chill the dough and that will help. For the record, I’ve made these cookies dozens of times over the last eight years and they turn out just like these pictures every time.
Buried in the archives of my site, a couple of you recently commented on how these are some of your favorite cookies, and that, in turn, reminded me that it was high time to bring these special truffle cookies out of their eight year solitary confinement in the archives. I don’t think they’ve gotten their deserved attention.
Because they honestly taste great for several days, they are the perfect cookie to make for the holidays as an offering to friends or neighbors on the almighty cookie plate or to keep stockpiled in the refrigerator for holiday parties or emergency chocolate cravings.
I once made these for a group of cute + rowdy 5-year old boys, and I urge you not to make the same mistake. Not only was my entire kitchen covered in the powdered sugar remnants (they may be delicious, but they aren’t the cleanest eating cookie), but the gourmet truffle texture and high-quality chocolate I used in the recipe was totally lost on the little rascals. I should have pulled out the Oreos instead. ?
Whether or not you’re really ready to accept that holiday baking is most definitely upon us, these chocolate truffle cookies are ready and waiting for YOU!
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Yield:
2-3 dozen cookies
Prep Time:
25 minutes
Cook Time:
10 minutes
Additional Time:
30 minutes
Total Time:
1 hour 5 minutes
Ingredients
- 1 1/4 cups (2 1/2 sticks, 10 ounces) butter, softened to room temperature
- 2 cups (8 ounces) powdered sugar
- 1/3 cup (1 ounce) unsweetened or Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 1/4 cups (11.25 ounces) all-purpose flour
- 2 cups (12 ounces) semisweet or bittersweet chocolate chips, regular or mini size
- about 1/3 cup cocoa powder (for rolling)
- about 2/3 cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
- In a large bowl using a handheld electric mixer or in a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. Mix until evenly combined. Sift the cocoa powder and salt into the butter/sugar to avoid lumps and mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
- Beat in the sour cream and vanilla extract until just combined. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
- If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling. Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much (especially if the dough has been chilled).
- Bake the cookies for 9-10 minutes. They will just barely be set but you don’t want to over bake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
- Once the cookies have cooled to room temperature, dip the tops or roll each cookie in powdered sugar until completely coated. Store in an airtight container in the refrigerator (they taste amazing chilled).
Notes
These cookies really are meant to be very truffle-like – just in cookie form, so they shouldn’t spread much. If you find they are spreading/flattening, chill the dough or add just a touch more flour.
Recipe Source: from Baking Bites
Recipe originally posted March 2010; updated with new pictures, recipe notes, commentary
