Chocolate Truffle Cookies
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!
One Year Ago: Creamy Homemade Hot Chocolate {in 15 minutes or Less}
Two Years Ago: Quick Skillet Cheesy Fajita Nachos
Three Years Ago: Mel’s Mini Holiday Gift Guide: Kids + His & Hers
Four Years Ago: Mini Gift Guide: Random Lovely Stuff for Guys and Gals
Five Years Ago: Fresh Cranberry Chutney {My Fave Cranberry Sauce}
Chocolate Truffle Cookies
Ingredients
- 1 ¼ cups (283 g) 2 1/2 sticks salted butter, softened to room temperature
- 2 cups (228 g) powdered sugar
- ⅓ cup (28 g) unsweetened or Dutch-process cocoa powder
- ¼ teaspoon salt
- ¼ cup (57 g) sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 ¼ cups (320 g) all-purpose flour
- 2 cups (340 g) semisweet or bittersweet chocolate chips, regular or mini size
- About ⅓ cup (28 g) cocoa powder, for rolling
- About ⅔ cup (76 g) 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
Recommended Products
Recipe Source: from Baking Bites
Recipe originally posted March 2010; updated with new pictures, recipe notes, commentary
Perfect!! I am supposed to take a fancy little treat to a Christmas tea party this weekend. I will be trying this. I especially like that I can make them a little bit ahead and put them in the refrigerator.
Wow these are amazing. How did I not see these in the archives. I am curious if you used the regular or mini chips in the photos? I wonder which would be best? I am definitely making these for my cookie tray!!!
In the pictures for this post, I used mini chocolate chips, but most of the time I use regular sized chocolate chips for a more decadent touch of chocolate in the cookies. The mini chips get a little lost (but make shaping the balls a little easier).
Can you freeze these un-rolled…but post-baking…to save till closer to Christmas? And since I’m asking, how do you keep baking fresh till you want to actually eat it? Especially around Christmas I spend a lot of time planning my baking and getting my timing down. Ideally I’d do it all the day before but there is no way that is happening! I freeze most things but how do you do it (if you do) to keep it the best tasting?
Hey Jess – I haven’t frozen these pre-baking but I’m guessing that might work. I freeze a lot, too. I’ve found *most* cookies freeze great and I prefer to freeze them after they’ve baked (these truffle cookies might be the exception unless you wait to roll them in powdered sugar until after they have thawed).
Is the cocoa powder for rolling also the unsweetened kind? Or do you use sweet cocoa powder for rolling?
I use unsweetened cocoa powder for rolling, too (I’ll update the recipe so it’s more clear) – but you can really use any kind for rolling!
Could these be made with a coconut yogurt? I need them to be dairy free. Thanks!
I haven’t tried that, so I’m not sure – sorry! You could definitely experiment; I’m hopeful that would work just fine!
These look fabulous, Mel! I always make your recipes exactly as written because I know they will turn out well. Unfortunately we are now dealing with an alpha-gal allergy in our household and need to use Shedd’s Spread instead of real butter. I know, heartbreaking LOL. Wondering if you think this recipe will lend itself to this substitution or if it will wreck it, since this is a cookie that is supposed to hold it’s shape. Thanks so much for all of the wonderful good suppers and treats over the past year!
Hey Judy – that’s a great question…but I don’t know! I am not familiar with that product but I’m always one for trying it to see, so if you dare experiment, make sure to report back. Have you used that in other cookie recipes?
I have! Sheds spread is just a spreadable margarine. It works well as a sub for many recipes but not all as it is lower fat and higher in its percentage of water to fat. I have not yet tried it in a cookie recipe that is supposed to hold its shape; sometimes this sub results in more spreading. I will try and report back. Thanks!
Hi Judy – not sure precisely the allergy you have in your family, but we have dairy allergies (and a vegan niece) here. We have great luck using either SmartBalance Sticks (found in everyday grocery stores like Safeway here) or Earth Balance sticks (found in fancier health food stores around here) If dairy is the issue in your family you might look for these for baking. We’ve had great success with them over the last 30 plus years.
Thanks so much Marcella! I’ll check those out. The alpha-gal allergy is an allergy that one develops after being bitten by a tick. Sometimes referred to as a meat allergy, it is actually an allergy to all mammal products (beef, pork, venison, cheese, milk, gelatin, ice cream etc). At least we can have chicken, turkey and seafood. It’s a growing problem on the eastern side of the country. We are embracing vegan restaurants as that is the only place we don’t worry about cross contamination.
I have used Land o Lakes margarine as a substitute for butter in cookies with great success.
I have used Land o Lakes margarine as a substitute in my cookies with great success.
I’m so ready for all the holiday baking!! Mmmmmm, trying these this afternoon! Can’t wait!
I have already started making a holiday baking list and many of your treats are on it! I came here this morning to double check if there were any others that I may “need” to add to the list…. I think this is it! Thank you!
These cookies are on my Christmas baking list every year! They are divine and satisfy my chocolate craving everytime! 5 stars all the way
We love these truffle cookies! I’ve made them a handful of times this year. Definitely a forgotten yummy recipe!
I think you’re right! I need to bring these back into the limelight!
I was looking for a chocolate cookie to round out my cookie tray and knew I couldn’t miss with one of Mel’s. I have to say that I am not a fan of dark chocolate or anything really chocolately but I decided to give these a try. Everyone in my office including my husband absolutely loves these cookies! Thanks Mel for another delicious recipe! Merry Christmas!!
Wow! These are very delicious. I made them for a fun Valentine’s Day gift for teachers and neighbors. What a big hit! Everyone LOVED them. After baking, I put them in Valentine’s themed mini muffin papers for serving. They looked and tasted wonderful! I am planning to make them for my daughter’s wedding reception this spring.
These rock! Super yummy!!!
wow these are amazing. i was a little nervous because the dough seemed a little touchy, but they turned out fantastic! the dough is as good as the cookies in my opinion!
These cookies were beyond..and I mean beyond, outstanding. I pick a different cookie and muffin off your website almost every weekend. To date, 6 muffin recipes and 10 cookie recipes and ALL received rave rave reviews. Thank you so much for making me look good…you are A.W.E.S.O.M.E!!
These were so yummy! It took me a few rounds to figure out when they were perfectly done, but they were worth it. And the batter was oh so good as well! Thanks Mel! 😀
Mel – I LOVE this recipe (made it for a social with my co-workers back in the spring) and I almost went crazy trying to find the recipe on your site! I couldn’t remember what they were called & realized that they’re not listed under your cookie index! WHEW! I’m so glad I remembered that I had seen it in the spring so I could scour the archives! I would be sad to lose this recipe!!
Teri – thanks for the heads up that this recipe wasn’t in the recipe index. Ack! I’ve added it. And I’m so glad you love it!
Oh. my. heck! These were AMAZING! I ate about half the dough (hooray for no eggs so pregnant ladies can eat it!) If I hadn’t already made others of your recipes, we’d be best friends just because of these cookies!
Ashlee – I’ve been loving reading all of your comments. Thanks for checking in on so many recipes. I’m thrilled these truffle cookies were so divine…and yes, the dough is irresistible!
Oh my, these are delightful. My husband and daughter both rate them 10 out of 10. The one question I had was about the cocoa powder for rolling. I assume it’s unsweetened. That’s what I used and they turned out great. Thanks for sharing.
Pam – wow! That’s high praise from your husband and daughter. Thanks for letting me know you liked them – and yes, I used unsweetened cocoa powder.
Hi Elizabeth – I’m a little worried about the powdered sugar getting mush if they are baked, frozen and then thawed, so I’d probably recommend freezing the dough balls and then baking them, adding a few extra minutes to the baking time (I wouldn’t thaw them before baking). Hope that helps!
Thank you for your wonderful website. These cookies are delicious! I am planning to make them for a baby shower this weekend. Do you have any recommendations for the best way to make them ahead of time (bake & then freeze? freeze the uncooked dough & then bake?)? Thanks again!
the mama monster – oooh, I love that idea of the peanut butter chips. Great idea!
made them today and loved them! i think i will try chopping up some peanut butter cups next time and adding them instead of the chocolate chips. i have a chocolate peanut butter thing!
carrie – hey there! I’m glad these cookies were great for you and your friend…thanks for letting me know!
Mel – First of all, hello! I know it's been a while. Second, a friend of mine saw these on your blog, and we tried making them tonight. Delicious! Thanks for sharing!!
Becky – I agree, this dough is so good it's lucky I get any cookies baked from it! Thanks for letting me know you liked these cookies.that's what she – welcome! I'm glad you found your way here and I hope you find some great recipes to try…Motion DeSmiths – thanks for your comment! If you weren't a fan of the sour cream, try plain yogurt next. It doesn't have as strong of a flavor (in my opinion) – I'm not sure that cream cheese has the right consistency…but either way, let me know if you try them with a substitution!
Splendid Things – oooh, I bet the bittersweet chunks were a wonderful addition – what with being full of chunky chocolatey goodness and all. I'm so glad you liked this cookie – fudge in cookie form is a great description!The Buttars – that would be great if I could add a ratings column…I love those sections on other cooking websites. If I figure out a brilliant way to do it, you better believe I will! I'm glad you liked this cookie!
Wow, do these look AMAZING!! Perfect for Easter on a nice tray. YUM YUM!!
Just made these and they are quite amazing. The texture is perfect. The only thing I'm not sure I love about these is the hint of sour from the sour cream. My husband really likes it, but I'm thinking it detracts from the chocolate just a smidgin (not much, as is evidenced by the 3 I've just eaten). I wonder if cream cheese might work for next time. But really, they're awesome. Just a personal taste preference thing.
Okay, so I just found your food blog. OH MY! I think I've died and gone to Heaven. Every recipe looks divine! Seriously, maybe I'll make it a goal to make every single recipe you've posted. This week's meal plan? Anything tagged 'desserts'!
I made these yesterday…so good! Mine turned out a little bit darker on the inside. But they're so much easier to make than I thought they would be!! And the dough is to die for. Keep up all the great recipe posts!
I made these today and oh mama! They are so good. So silky and fudgy and chocolaty!I wish you would have a ratings comment section like they do on kitchen network. I would like to know what people think after they make the recipes. I already know that all of your recipes look great! Anyways, just a thought. This one gets 5 stars!
Oh, man!! I gotta try these. That first photo is totally amazing!
Too funny! I just posted a chocolate truffle cookie on my blog. Our recipes are totally different. Small world huh!
What a great looking cookie! Love your tips, because sometimes my butter is way too soft. I probably would have had a problem.
Oh wow, talk about a new take on a chocolate cookie! I'm super keen to try this out!!!
I made these this evening….just couldn't resist. Oh my! These are one of my new favorite cookies! So, So good. Like fudge in cookie form. Thank you so much for this great recipe! I added 1/4 tsp of espresso granules and used both bittersweet (1/2 cup) chunks and semisweet (1.5 cups) chips. This recipe is a keeper!
Oh those look so yummy! Thanks for sharing the recipe!
These look yummy and great!
ah, sweet decadence. i, for one, would appreciate the quality of these bad boys. i'd appreciate it over and over and over… 🙂
Oh how I wish I was your neighbor!!!
Thanks for this one Melanie.I'm so glad your not a recipe natzi.
They look fantastic and so chocolaty. What a great photo of the innards!
These look yummy. I know what you mean about the 5 yr. olds. My 25ish year old husband and his friends are equally messy and very much unaware of when I use "specialty" ingredients in my cooking. I'll keep this recipe on hand for the girls.
Those look absolutely too delicious!
These look heavenly!!!
YUM YUM YUM! This looks So delicious!
DROOL!! Yikes these are so on my to do list
I cannot wait to try these! That picture is spectacular and my mouth is watering! Did you use sour cream or the yogurt when you made them? This is at the top of my list for the next recipe to try~
These look incredible! I love that melty chocolate in the first picture!