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Contest-Winning Chocolate Truffle Cookies

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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 4 dozen


  • 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


  • 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
1 cookie: 148 calories, 8g fat (5g saturated fat), 33mg cholesterol, 64mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 2g protein.
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  • Jellybug
    Jun 17, 2020

    The cookies came out pretty, I did refrigerate as suggested and they came out okay. I think I will keep my recipe that is similar, but yummier.

  • peacharmadillo
    Feb 15, 2020

    Amazing! If you love chocolate, you will love this cookie! My family members that just like cookies, and are not passionate about chocolate thought this cookie was good, but not amazing. Of course, they couldn't gobble them up any faster despite their claim. As a side note, I used mini chips and they rested in the refrigerator for closer to 36 hours than the 24 required.

  • foreverfarm1
    Feb 6, 2020

    MAYbe this cookie just wasn’t my type but I didn’t really care for them - I bake for a restaurant and they didn’t sell well either. They looked great though

  • chubbzbar
    Feb 5, 2020

    I make this exact recipe every Christmas -- have to make a couple batches, because the first batch is gone before the 24th. I do differ on one thing, I roll the balls in powdered sugar before baking. Yummy!!!

  • AngelaFarnell
    Nov 16, 2019

    Has anyone tried freezing the dough balls?

  • Claudia
    Dec 16, 2017

    I followed the recipe exactly except that i used mini chocolate chips like someone had suggested and they came out great. They are very rich. They taste just like a molten lava cake. If you are a chocolate lover these are for you!

  • Shirley
    Dec 4, 2017

    Not sure what happened, I double checked the recipe, but they came out like cow pies,good if you live on a farm. They tasted great but they looked nasty, they spread all over the pan and need more baking time. Any suggestions.

  • chand002
    Jul 11, 2015

    Unbelievably good!

  • DebbieT
    Feb 18, 2015

    Excellent but I needed to cook them a little longer in my oven.

  • Spotted-Doe
    Dec 11, 2014

    I've been making these for about 18 years and adore them. They've won me huge ribbons in fairs and made me a very happy chocolate eater. Friends request them often and I'm known for my "serious chocolate cookies." I always use mini chocolate chips and am much happier with the results. They're absolutely wonderful and my favorite cookie ever!