Dark Chocolate Truffle Cookies
The word “truffle” can be traced back to the Latin word “tuber” or “tubera” meaning hump or swelling and is the name applied to a genus of lumpy mushrooms or fungi which grow underground and have long been prized as a culinary delicacy. By long, we are talking thousands of years, likely pre-dating written history.
Chocolate truffles, on the other hand, are relatively new on the scene. They are a French treat invented in the late 1800’s that feature a soft fudgy center formed from hand rolled balls of chocolate ganache and are traditionally coated with cocoa powder. These luxurious and decadent confections were named “truffles” because of an appearance similar to the prized mushrooms. It probably didn’t hurt that the name “truffle” was already tightly linked to high-end luxury cuisine.
I’m not sure when chocolate truffle cookies made their first appearance. I was able to find a Chocolate Truffle Cookies recipe from 2008, but it appears that the idea of a chocolate truffle cookie really rose in popularity around 2015 or so. I would say that the cookies are a bit more unassuming than either the French confection or the fungus and are unlikely to be considered a representative of haute cuisine, but they do share some key elements with the French chocolate treats.
So what exactly puts the “truffle” in these Dark Chocolate Truffle cookies? In short, the following characteristics:
- Rustic, “lumpy”, dark brown exterior
- Rich, indulgent chocolate flavor
- Soft, gooey, fudgy interior
To really highlight these characteristics, I strongly recommend you get the best quality chocolate and butter you can, and, of course, make sure it is a chocolate the you love to eat plain as it will be the dominant flavor in these cookies. Be very careful to avoid overbaking, these should be barely set when removed from the oven – take them too far and you will loose the ganache like texture in the interior of the cookies.
I don’t think these cookies will win any beauty contests, but their big chocolate flavor will definitely win hearts!
Dark Chocolate Truffle Cookies
Equipment
- kitchen scale
- measuring spoons
- double boiler or heat proof bowl and saucepan
- small bowl
- stand mixer with at least 3 quart bowl
- rubber spatula
- cookie scoop
- baking sheets with parchment paper or silicone mats
Ingredients
- 510 grams bittersweet chocolate chips for melting into the cookie dough
- 56 grams butter unsalted
- 60 grams all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 4 large eggs
- 200 grams vanilla sugar
- 1 tablespoon vanilla extract
- 100 grams bittersweet chocolate chips for mixing into the prepared cookie dough
- 100 grams mini bittersweet chocolate chips for mixing into the prepared cookie dough
Instructions
- In a heatproof bowl over a double boiler, melt chocolate and butter until smooth.510 grams bittersweet chocolate chips, 56 grams butter
- Turn off the stove and let chocolate sit over warm water.
- In a small bowl combine flour, baking powder and sea salt and mix to combine and set aside.60 grams all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt
- In the bowl of a stand mixer with the whisk attachment, mix together eggs and sugar until pale yellow, thick and glossy.4 large eggs, 200 grams vanilla sugar
- Slowly add the warm chocolate mixture stirring to combine. Add vanilla extract and mix.1 tablespoon vanilla extract
- Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt).
- Fold in chocolate chips and mini chocolate chips. Chill for 10-15 minutes.100 grams bittersweet chocolate chips, 100 grams mini bittersweet chocolate chips
- Preheat oven to 350°F. Scoop rounded tablespoons of batter and place on baking sheet lined with parchment or silicone mat.
- Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
Nutrition
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