Chocolate Truffle Cookies Recipe -
Chocolate Truffle Cookies Recipe
  • READY IN 2 hr

Chocolate Truffle Cookies

Recipe by  

"A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them)."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    2 hrs


  1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. 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. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
  3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2010

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.

Most Helpful Critical Review
Mar 02, 2011

This cookie recipe was a great failure. Expensive to make, time consuming,and the cookies hardened by the next day to a tooth breaking status~~in an air tight container. I have made cookies forever and this was disappointing.

Jan 13, 2008

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!

Jun 02, 2007

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!

Oct 28, 2003

This a great recipe for RICH, chocolately cookies. Have a glass of milk nearby. As an added suggestion, I used a 2 Tbsp. cookie scooper to make larger balls of dough and I rolled them in powdered sugar before I baked them. Baking them for 10-12 minutes should bake them enough since they are larger than the 1-inch recipe recommended cookie size. I gave them out to friends and brought them into work....everyone raved and asked for the recipe. The larger cookies yield about 2 dozen+.

Jun 14, 2007

Been making these for years, same recipe as the Taste of Home one only available to paid subscribers on this site. Anyway, mine come out different than the picture in the recipe - not so many "points" but that's b/c I roll them well. They are rounded little puffs with cracks in them. VERY important to not overcook these. Just until puffed with little cracks is perfect. I adore this recipe, make them every Christmas and keep cough in the freezer all the time so I can pop a few when I need a chocolate rush!

Aug 03, 2010

Sept. 18, 2009: These are amazing little cookies! The perfect chocolatey indulgence that I was looking for. Really, nothing is too chocolate for me and I love dark chocolate, so these are perfect for me! I followed the recipe exactly (refrigerating for 1 hour) and they came out perfect. I highly recommend this recipe! ******UPDATE 7/30/10: This is officially my most favorite chocolate cookie EVER! This time I added 1 1/2 tsp. Watkins raspberry flavoring and they are to die for! Just heavenly. The dough is really sticky, so I use a cookie sccop to make it easier.

Dec 22, 2006

This recipe is great!!!! It has become a staple in my family for all get togethers. It is an easy recipe and tastes amazing. The cookies melt in your mouth. The only advice I have is not to over cook them. The 9-11 minute cooking time is a must. They are great rolled in chopped nuts, powdered sugar or colored sugar.


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  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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