Sinfully Delicious Chocolate Truffle Cookies That Melt In Your Mouth

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You are going to want to drop everything you are doing and make these chocolate truffle cookies right now.

Let’s just say, these ain’t your mama’s chocolate cookies.

That might not be a fair statement if your mom was a star baker who makes the best cookies ever… But my mom was not a big baker.

For some reason, the baking gene seemed to skip a generation, passing over my mom from my grandmother straight to me.

My mom’s chocolate cookies were… well, they weren’t awesome. She used to tell me that they were the worst things to bake because she never could tell when they were done.

Since they are dark in color already, that golden brown edge isn’t easy to see when they are done.

So, the result would be some very thin, brittle, and completely overcooked chocolate cookies that tasted incredibly bland. Suffice to say, this was never a recipe I would beg my mom to make over and over again.

I wasn’t the biggest fan of this particular baked item until my grandmother made a batch. I was hooked on them as soon as I sniffed the rich scent coming out of the oven in her old blue-tiled kitchen.

Those were soft and chewy, with a rich chocolate flavor that totally made me devour about five of them before my grandmother could even pour me a glass of milk. Seriously, they were the best.

Unfortunately, things moved and changed throughout the years, and the recipe was lost somewhere along the way. I wish I could say that I found a way to recreate them exactly, but there’s nothing that quite matches what my remember from childhood.

These cookies are very close to the ones my grandmother made, but kicked up a notch when it comes to the chocolate. They have the same chewy and soft texture to them, but the cocoa is kicked up in the best way.

Where my grandmother used cocoa powder only, this recipe has little flecks of dark chocolate in it as well. The extra layer of chocolate in the cookies is money. It gives added depth to the flavor, along with a little bitterness as well.

They are ideal for serving warm alongside a glass of milk, and they even make for a killer gift to send to those friends and family members who live miles away. More details on how I recommend shipping these cookies can be found at the end of this article.

If you like nuts, you can roll half of the batch in chopped walnuts. I know there are some walnut haters out there (it’s okay, I won’t judge you too harshly on that!), so you can use chopped hazelnuts or chopped almonds in lieu of the walnuts if you prefer.

Another fun option is to roll them in holiday-themed sprinkles for an added festive touch.

No matter how you enjoy them, with nuts or without, all you have to do is grab a glass of milk and enjoy. Happy baking, friends!

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Cooking By the Numbers…

Step 1 – Chop Chocolate, Chop Nuts, And Measure Remaining Ingredients

Measure out 3 1/2 ounces of dark chocolate. Chop it finely and set aside.

Finely chop enough walnuts so that you end up with a 1/2 cup. Set aside.

Measure the remaining ingredients as listed. Be sure to set the ingredients out in the order listed to make things easier once you start the recipe.

Preheat oven to 350˚F and line 2 large baking sheets with parchment paper or silicone mats.

Step 2 – Combine Wet Ingredients

Add the butter, sugar, eggs, and vanilla to a large bowl.

Use a handheld electric mixer on medium speed, beating until the ingredients are well-combined.

Step 3 – Combine Dry Ingredients and Finish Dough

In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt.

Add dry ingredients to the wet ingredients.

Beat with the handheld mixer on medium-low speed until well-combined.

Fold in the chopped chocolate.

Step 4 – Bake

Form dough into 1 to 1 1/2-inch balls. If you want to use walnuts, roll the balls of dough in the chopped nuts until they are covered. I used a 1/2 cup to coat half of the batch.

Arrange the dough balls on the prepared baking sheets approximately 1 inch apart, making sure to set the walnut-coated side facing upwards for those that you rolled.

Gently flatten the balls of dough with the palm of your hand.

Bake for 8-10 minutes, until set and slightly puffy.

Ship a Batch to Show Someone You Care

Receiving the gift of holiday cookies is something that I treasure every year. And I like sending them out to my loved ones even more.

I used to do a cookie exchange that assigned random food enthusiasts with each other. You would send out a dozen cookies to three people and you would receive three dozen in return. This was so much fun – and it taught me how to ship cookies properly.

For these chocolate truffle cookies, you will want to start by putting them in a zip-top plastic bag after they’ve cooled completely. I like to use the holiday decorated bags for added festive flair.

Next, I go to my local dollar store for holiday tins. They always have a bunch of different affordable options that you can glam up with bows and stickers (or drawing with a sharpie if you are artistic).

Looking for even more scrumptious options? Don’t miss our recipes for:

• Versatile Slice-and-Bake
• Brownie Roll-Outs
• Grandma’s Brown Butter
• Chocolate Raspberry Cream Sandwiches

And you can visit our full archive of cookie recipes here!

Who would you send a dozen of these cookies to? Tell us in the comments below, and please rate the recipe once you make it for yourself.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photo via Wayfair. Originally published by Shanna Mallon on January 18, 2011. Last updated: July 16, 2020 at 23:23 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.