Chocolate Truffle Cookies

    1 hour 25 mins

    A very dark, rich chocolate cookies for the true chocoholic, this recipe uses relatively little flour and a lot of chocolate. These will keep well in the freezer, but you may have a hard time waiting for them to thaw before you eat them!

    542 people made this

    Serves: 36 

    • 125g dark chocolate, chopped
    • 125g dark chocolate chips
    • 120g butter
    • 3 eggs
    • 220g caster sugar
    • 1 ½ teaspoons (7ml) vanilla extract
    • 65g plain flour
    • 2 tablespoons cocoa powder
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup milk chocolate chips

    Prep:1hr15min  ›  Cook:10min  ›  Ready in:1hr25min 

    1. Melt the dark chocolate, the dark chocolate chips and the butter in a microwave or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Set aside to cool.
    2. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed.
    3. Sift the flour, cocoa, baking powder and salt together into a bowl. Gradually stir into the chocolate mixture.
    4. Fold in remaining 1 cup chocolate chips, cover dough and chill for at least 1 hour or overnight.
    5. Preheat oven to 175 degrees C. Roll chilled dough into 2.5cm balls. Place on ungreased baking tray so they are 5cm apart and bake for 9 to 11 minutes.
    6. Allow cookies to cool on tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (473)


    I think these are the greatest, very quick and easy to make, they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. I sometimes add a teaspoon of instant coffee to the recipe and also substitute 1/2 cup of bittersweet chocolate chips in the first cup of chips in the recipe. To help make handling the dough easier, I keep my hands damp with cold water, rinsing occasionally, while I'm rolling the dough into balls, I also always use parchment paper when baking any cookie recipe.  -  16 May 2006  (Review from Allrecipes US | Canada)


    SO DECADENT! I just got done making these and they are so delicious! I noticed that others had trouble with the cookies spreading, so I froze the batter for a 2-3 hours first. I then used a small ice cream scoop to form the balls, any ice cream scoop with anti-freeze liquid in it should work. Make sure to use a good non-stick cookie sheet but do NOT grease it! And letting them sit for 5 minutes on the sheet to finish cooking before taking them off is a must, trying to take them off before them will only break them. I will definitely be making these again!  -  05 Apr 2007  (Review from Allrecipes US | Canada)


    WARNING: YOU MUST REALLY LOVE CHOCOLATE TO ENJOY THESE COOKIES!!! I made a batch to take to a meeting tonight. It's very important to thoroughly chill the dough, not just for easier handling. The first batch I baked tasted kind of floury, so I had to eat them myself . I think letting the dough rest helps absorb the flour and baking powder. I dropped by tablespoons and adjusted the baking time accordingly. I also sprinkled some cookies with sliced almonds and some with cocoanut...nice appearance. If you want cocoanut flavor, you'll need to mix some cocoanut into the dough. Sprinkling on top just gave a bare hint of cocoanut flavor. This is a very good recipe, and not difficult to make!  -  02 Jun 2007  (Review from Allrecipes US | Canada)