Chocolate Truffle Cookies are what happens when regular cookies decide to level up. Rich, fudgy, and topped with flaky salt, these cookies are here to prove that dessert can, in fact, be better than therapy.

A stack of salted chocolate truffle cookies on a platter.

Here is Why You Need to Make Chocolate Truffle Cookies

Double the Chocolate: Melted semisweet chocolate in the batter gives these cookies a rich, truffle-like texture you won’t get from plain cocoa powder alone.

Flaky Salt for the Win: A sprinkle of finishing salt like Maldon adds that perfect pop of contrast, making these cookies fancy enough to show off (or hoard for yourself).

Fudgy Perfection: Slightly under-baking these cookies ensures a soft, gooey center that practically melts in your mouth.

Easy but Impressive: Minimal effort, maximum wow factor… these cookies deliver bakery vibes without the hassle.

A partially eaten chocolate fudge cookie on a plate with a whole cookie.

These cookies are rich, fudgy, and decadent, just like our white chocolate balls and French truffles. They are like fudgy chocolate brownies in cookie form.

The Ingredients

Pantry: Semisweet chocolate, all-purpose flour, unsweetened cocoa powder, sugar, baking powder, salt, vanilla extract.
Spices and Seasonings: Flaky finishing salt (like Maldon or Fleur de Sel).
Refrigerated items: Butter, eggs

Espresso Chocolate Fudgge Cookies: Add 1 teaspoon of espresso powder to the batter and stir in some chocolate chips.

Fudgy Chocolate Orange Cookies: Stir in 1 tablespoon of finely grated orange zest to the batter along with ½ teaspoon orange extract and some chocolate chips.

Peppermint Chocolate Fudge Cookies: Mix ½ teaspoon peppermint extract into the batter and top with crushed candy canes.

A collage of four photos showing how to melt the chocolate and make the cookie dough.

Tips for Success

Melt Chocolate Slowly. Use short bursts in the microwave or use a double boiler to prevent overheating, which can make the chocolate stiff and lumpy.
Let the butter come to room temperature so it blends more easily with the chocolate mixture.
The cookies should look slightly under-baked when you pull them out. They’ll set perfectly as they cool.
Use finishing salts like Maldon or Fleur de Sel on the top. Regular table salt is too fine and will make the cookies overly salty.
The batter firms up as it sits, so bake promptly after mixing for the easiest scooping.
You can use baking chips for this recipe but if you get a good quality semisweet or bittersweet chocolate bar, the cookies will be more decadent.

A collage of four photos showing how to mix the cookie dough.

Storage

Room temp: store them in an airtight container at room temperature for up to 4 days.

Freezing: Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze until firm. Transfer to a freezer-safe bag after they are frozen solid. They’ll keep well in the freezer for up to 3 months.

Reheating: For that freshly baked feel, warm the cookies in a 300°F oven for 5 minutes or in the microwave for 5–10 seconds.

Several chocolate cookies on a cooling rack.

Chocolate Fudge Cookies are everything you want in a cookie… decadent, fudgy, and finished with a sprinkle of flaky salt.

They’re easy to make, endlessly satisfying, and just fancy enough to impress without the extra effort. Bake a batch and watch them disappear, because who can say no to a cookie this good?

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A serving plate with several chocolate fudge cookies.

Salted Chocolate Fudge Cookies

Dark chocolate cookies enhanced with a sprinkling of salt create a luxurious gourmet cookie.

4.96 from 21 votes

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Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: dozen

Calories: 101kcal

Author: Dahn Boquist

Ingredients

12 ounces semisweet chocolate finely chopped (340 grams)
1-¼ cup all-purpose flour 150 grams
⅓ cup unsweetened cocoa powder 28 grams
½ teaspoon baking powder
½ teaspoon salt
1-¼ cups sugar 300 grams
8 tablespoons butter softened (113 grams)
3 eggs
2 teaspoons vanilla extract
1-½ tablespoons coarsely ground finishing salt such as Maldon or Fleur de Sel

Instructions

Pre-heat oven to 350° and line 2 cookie sheets with parchment paper.
In a microwave-proof bowl, melt the chopped chocolate in 15 to 20-second intervals, stirring between intervals, until completely melted. Set aside and let it cool to room temperature.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt then set aside.
In a large mixing bowl combine the sugar and butter. Beat on medium-high speed for 4-5 minutes until pale and fluffy. Add eggs 1 at a time, mixing thoroughly and scraping the bowl between each addition. Add the melted chocolate and vanilla and beat for 1 to 2 minutes.
Add the flour mixture and blend until combined. Be certain to scrape the batter at the bottom of the bowl.
Drop rounded balls of dough (2 tablespoons in size), onto cookie sheets spacing them 1-½ inches apart. Sprinkle the drops of dough with the Fleur De Sel or another large flake finishing salt.
Bake 1 cookie sheet at a time for 9-11 minutes. The cookies should look slightly under-baked. Remove them from the oven and let them cool on the cookie sheet.

Notes

These dark chocolate cookies are sprinkled with a finishing salt such as Maldon or Fleur de Sel. Don’t sprinkle them with regular table salt or they will be too salty.
Melt the chocolate slowly so it doesn’t burn which will make it thick, stiff, and lumpy. Use the microwave in short bursts and let the chocolate sit for a while and melt from the residual heat. Also, make sure you stir it frequently. Alternatively, you can use a double boiler to melt the chocolate.
If you are using a hand mixer it will take you twice as much time to cream the butter and sugar as it will if you are using a stand mixer.
The longer the dough sits, the firmer it will get because the melted chocolate will start to get more solid. The cookies will still bake fine if the batter gets firm.

Adapted from Epicurious.com