Double Chocolate Fudge Truffle Cookies

The first time I made these and brought them into work, all you could hear was moaning and people repeating “oh wow” repeatedly as they ate them, and they were all gone within a matter of minutes. They’re incredibly sinful and indulgent and will give you rockstar status among those you decide to share them with (if you can force yourself to share, that is!).

As far as cookies go, these are super easy to put together. It’s not a cookie dough that has to chill out in the fridge before you can bake them, which is part of why I love them so much! Instant, amazing chocolate gratification. Using the hershey special dark cocoa powder is strongly encouraged, as I have made them with that and made them with regular cocoa powder and the special dark really adds a special somethin-somethin.

If you have these ingredients in your house right now, I highly encourage you to run, not walk, to your kitchen and throw them together immediately. And if you’ll excuse me, I’m going to go stuff my face with them now instead of just talking about them.

Double Chocolate Fudge Truffle Cookies

Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

Double Chocolate Fudge Truffle Cookies Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

Slightly firm on the outside, soft, fudgy & truffle-like inside, these sinfully delicious cookies will become your new chocolate obsession.

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Servings Prep Time 24cookies 10minutes Cook Time Total Time 20minutes 30minutes

Servings	Prep Time
24cookies	10minutes

Cook Time	Total Time
20minutes	30minutes

Ingredients 1+1/2cupsgranulated sugar(plus extra for sprinkling, if desired) 1+1/2sticksunsalted butter(softened to room temp) 2largeeggs 2tsp.pure vanilla extract 2/3cupcocoa powder(I highly encourage using Hershey's special dark. Also, 2/3 cup=60g. It's usually easier for me to weigh cocoa vs. scoop out to avoid a mess!) 2cupsall-purpose flour 1/2tsp.salt 1tsp.baking powder 1cupsemi-sweet chocolate chips Ingredients 1+1/2cupsgranulated sugar(plus extra for sprinkling, if desired) 1+1/2sticksunsalted butter(softened to room temp) 2largeeggs 2tsp.pure vanilla extract 2/3cupcocoa powder(I highly encourage using Hershey's special dark. Also, 2/3 cup=60g. It's usually easier for me to weigh cocoa vs. scoop out to avoid a mess!) 2cupsall-purpose flour 1/2tsp.salt 1tsp.baking powder 1cupsemi-sweet chocolate chips

Instructions Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Whisk the cocoa powder, flour, salt and baking powder in a small mixing bowl until thoroughly combined. Set aside. Beat the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment on medium-high power until light and fluffy (about 4-5 minutes), scraping down the sides of the bowl once or twice. Add the eggs (one at a time), mixing after each until thoroughly combined, then add the vanilla and mix in. Scrape down the sides of the bowl, then add the dry ingredients and mix on the lowest speed (if you don't, you'll have cocoa powder everywhere), mixing just until everything is combined (avoid over-mixing!). Scoop out using a 1" cookie scoop or tablespoon, and round them into balls, then place on the parchment-lined baking sheets. Sprinkle a little granulated sugar on top of each cookie, if desired. Bake in preheated oven for 9-10 minutes. It is important not to overbake these! Keep in mind they will continue to cook on the tray once taken out of the oven. When they're ready to take out of the oven, the cookies will still be smooshy but the edges will have just started to crack a little bit. Allow to cool on the tray for 3-4 minutes, then transfer to wire cooling racks and allow to cool completely. These can be stored in an air-tight container in the refrigerator for up to a week, or in an air-tight container at room temperature for a few days.

Recipe Notes *Recipe adapted from Completely Delicious Food Blog I highly recommend using Hershey's special dark cocoa powder. I've made these with that and with regular and they are the best when using the special dark variety. The below nutritional information is based on 1 cookie per serving. Nutrition Facts Double Chocolate Fudge Truffle Cookies Amount Per Serving Calories 161 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 4g 20% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 26mg 9% Sodium 57mg 2% Potassium 68mg 2% Total Carbohydrates 25g 8% Dietary Fiber 2g 8% Sugars 14g Protein 2g 4% Vitamin A 3% Vitamin C 0% Calcium 1% Iron 3% * Percent Daily Values are based on a 2000 calorie diet. *Information above is based on 1 cookie per serving.* *Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.* *The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.* *Back to Top of Page*