Chocolate Truffle Cookies with a Crackly Crust
Pretty much the brownie-est cookies you'll ever meet! These chocolate truffle cookies contain three types of chocolate and are utterly decadent.
Yield: 30 cookies
  • 1¼ cups all purpose flour
  • 3 tbsp + 1 tsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 lb + 4 oz bittersweet chocolate, chopped
  • ½ cup + 2 tbsp unsalted butter, softened
  • 2¼ cups sugar
  • 6 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 12 oz bittersweet chocolate chips
  1. Heat oven to 350F.
  2. Sift together the flour, cocoa powder, and baking powder into a medium bowl. Whisk in the salt and set aside.
  3. Melt the bittersweet chocolate in the microwave in 30 second intervals, stirring after each. Set aside to cool slightly.
  4. Combine the butter and sugar in the bowl of a stand mixer, then cream together using the paddle attachment until well combined, about 3-4 minutes. Add in the eggs, one at a time, mixing well after each addition. Increase the speed to high and then beat the eggs until light and pale, about 3-4 minutes. Slowly add in the melted chocolate and the vanilla, mixing until just combined. Remove from the mixer and fold the dry ingredients and chocolate chips into the wet ingredients until just combined.
  5. Immediately scoop the cookies onto parchment-lined baking sheets using a 1.5-oz or scant ¼ cup scoop, leaving 2-inches between each cookie. Flatten the dough slightly with your hands.
  6. Bake the cookies one tray at a time until crackly and softly set, about 14 minutes, rotating the pan halfway through.
  7. Remove from the oven and cool on a wire rack. Allow to cool completely before attempting to remove them from the baking sheet.
Recipe by Joanne Eats Well With Others at