Melty Chocolate Truffle Cookies Recipes

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CHOCOLATE TRUFFLE COOKIES



Chocolate Truffle Cookies image

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).

Provided by Kevin Barr

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 2h

Yield 36

Number Of Ingredients 11

4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 ½ teaspoons vanilla extract
½ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g

ULTIMATE CHOCOLATE TRUFFLE COOKIES



Ultimate Chocolate Truffle Cookies image

These little gems are bursting with scads of chocolate:) and just a minimal amount of flour to hold everything in line! Crispy outside and soft inside, with a chocolate rush so intense your mouth may feel it for days!!! Hope you love these:) *Prep time includes chill time.*

Provided by JamesDeansGirl

Categories     Dessert

Time 4h10m

Yield 48 cookies

Number Of Ingredients 11

4 ounces unsweetened chocolate
2 cups semi-sweet chocolate chips, divided
1/3 cup butter
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
powdered sugar, for dusting

Steps:

  • In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
  • Remove pan from heat; cool for 10 minutes.
  • In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
  • Beat in the vanilla and chocolate mixture.
  • Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
  • Stir in the remaining chocolate chips.
  • Cover dough and chill for at least 3 hours.
  • Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
  • Place 2" apart on ungreased or parchment paper-lined cookie sheets.
  • Bake in a preheated 350*F.
  • oven for 10-12 minutes, or until lightly puffed and set.
  • Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
  • Dust with powdered sugar.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES



Contest-Winning Chocolate Truffle Cookies image

Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MINT TRUFFLE COOKIES



Chocolate Mint Truffle Cookies image

These cookies are our very favorite Christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). From Canadian Living Magazine

Provided by Deantini

Categories     Dessert

Time 38m

Yield 9 dozens, 100 serving(s)

Number Of Ingredients 10

4 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup butter
1 1/2 cups sugar
3 eggs
1/2 teaspoon mint extract (do not omit)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup chocolate chips (mini is preferred)
1/2 cup candy cane, crushed finely

Steps:

  • In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
  • Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
  • In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
  • Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
  • Preheat oven to 350 F.
  • Prepare baking sheet with parchment paper or spray with cooking spray.
  • Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
  • Bake for about 8 minutes.
  • Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.

CHOCOLATE TRUFFLE COOKIES



Chocolate Truffle Cookies image

Get your holiday chocolate fix with this rich treat from Malika Ameen, a former contestant on Bravo's "Top Chef: Just Desserts."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 19

17 ounces 58% cacao chocolate pistoles
10 ounces white chocolate calets
5 ounces 38% cacao chocolate pistoles
1/3 cup all-purpose flour
2 tablespoons cake flour
3 tablespoons cocoa powder (Dutch process)
1 teaspoon Vietnamese extra-fancy cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
1/4 teaspoon fine sea salt
4 ounces unsweetened chocolate, chopped
1/4 cup plus 1 tablespoon European-style butter
3 large eggs
3 large egg yolks
1 1/3 cups plus 2 tablespoons superfine sugar
1 1/8 teaspoons Trablit or pure coffee extract
2 3/4 teaspoons pure vanilla extract
1 cup coarse sanding sugar

Steps:

  • Place 5 ounces of 58% cacao, white chocolate, and 38% cacao on a cutting board; very coarsely chop chocolate, leaving a third of the pieces whole. Set aside.
  • In a large bowl, whisk together both flours, cocoa powder, cinnamon, baking powder, baking soda, cream of tartar, and salt; set aside.
  • Set a heatproof bowl over (but not touching) simmering water. Add remaining 12 ounces 58% cacao, unsweetened chocolate, and butter; let melt, stirring, until well combined.
  • Transfer chocolate to the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolks; blend until just combined. Add superfine sugar, Trablit, and vanilla; mix to combine. Add flour mixture and mix to just combine, scraping down sides of bowl as necessary. Add reserved chopped and whole chocolate pieces; mix to just incorporate. Cover and transfer dough to refrigerator to chill for 30 minutes.
  • Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line baking sheets with nonstick baking mats.
  • Place sanding sugar in a shallow dish. Fill a second shallow dish with water. Using a 3/4-ounce ice cream scoop, scoop out dough; press down on tops of dough with your thumb. Dip bottom of each portion of dough in water and then in sanding sugar; place on prepared baking sheets.
  • Transfer to oven and bake for 4 minutes in a convection oven or 3 minutes for a conventional oven. Rotate baking sheet and continue baking until cookies are just set (they will still look slightly wet), about 3 minutes for convection or 2 to 3 minutes for a conventional oven. Let cookies cool on baking sheets.

MELTY CHOCOLATE-TRUFFLE COOKIES



Melty Chocolate-Truffle Cookies image

Slightly undercook these mouthwatering morsels for a molten effect.

Provided by Joy Wilson

Categories     Cookies     Chocolate     Dessert     Bake

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp espresso powder (optional)
2 tbsp unsalted butter, cut into pieces, room temperature
1/3 cup (about 3 oz) chopped dark chocolate
1 large egg
1 tbsp vanilla extract
1 cup powdered sugar

Steps:

  • Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
  • Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
  • Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
  • Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.

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