Chocolate Truffle Cookies
User Reviews
4.7
Chocolate Truffle Cookies
Description
These Chocolate Truffle Cookies use creamed butter and powdered sugar combined with cocoa powder and sour cream to create a dense, fudgy cookie dough. Vanilla adds aroma while semisweet chocolate chips enhance the chocolate depth with melted pockets throughout the cookies. The dough is rolled into balls and lightly coated with cocoa powder before baking at 325 degrees to maintain the soft texture.
The cookies bake without spreading much because of the dough’s consistency and higher cocoa content. Some chilling time for the dough can be helpful in warm kitchens to prevent spreading. This leads to small, truffle-like cookies with a rich chocolate center and slightly firm exterior.
These cookies are suitable for those who enjoy an intensely chocolatey treat that remains soft. They do not have a crisp edge but instead offer a velvety texture reminiscent of chocolate truffles in a convenient, handheld form.
Ingredients
- 1 ¼ cups butter softened to room temperature, salted
- 2 cups powdered sugar
- ⅓ cup cocoa powder unsweetened or Dutch-process
- ¼ teaspoon salt
- ¼ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 cups semisweet chocolate chips or bittersweet chocolate chips, regular or mini size
- About ⅓ About ⅓ cup cocoa powder for rolling
- About ⅔ About ⅔ cup powdered sugar for rolling
Instructions
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
- In a large bowl using a handheld electric mixer or in a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. Mix until evenly combined. Sift the cocoa powder and salt into the butter/sugar to avoid lumps and mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
- Beat in the sour cream and vanilla extract until just combined. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
- If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling. Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much (especially if the dough has been chilled).
- Bake the cookies for 9-10 minutes. They will just barely be set but you don’t want to over bake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
- Once the cookies have cooled to room temperature, dip the tops or roll each cookie in powdered sugar until completely coated. Store in an airtight container in the refrigerator (they taste amazing chilled).
Notes
- If cookies spread more than desired, chill the dough before baking or add a little extra flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 261kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 113mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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