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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.
For a sourdough version of this recipe, see our sourdough chocolate cookies.
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.
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
Truffle Cookie Variations
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.
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.
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.
Chocolate Truffles in Cookie Form
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?
More Recipes You Will Love
- chocolate cake recipe
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Salted Chocolate Fudge Cookies
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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 granulated sugar, 300 grams
- 8 tablespoons butter, softened (113 grams)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ tablespoons large-flake sea salt (such as Maldon)
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Would I be able to substitute Einkorn flour in this recipe?
You sure can ;). Use an extra 3 to 4 tablespoons of einkorn flour if the dough seems too soft.
My mouth is watering!
Oh Cora, these are so yummy
yum
Yes very yummy 🙂 Thanks for stopping by and checking us out Doreen.
I know Maureen and she said what I was thinking…looks like your photos need to be resized a bit but the cookie sure sounds fabulous!
Thanks for the feedback Barbara, I will have to figure out the right size for the photos, they are a bit overwhelming.
Holy cow those are some big photos for a wonderful cookie! 🙂
Thanks Maureen, and these are some big photos. We are still playing with the format of the blog.