Mimi's Chocolate Truffle Cookies
Indulge in the rich decadence of Mimi’s Chocolate Truffle Cookies, a treat that fuses the fudgy allure of a truffle with the comforting charm of a cookie. Made with melted semi-sweet chocolate, a hint of cocoa, and a touch of vanilla, these cookies are perfect for chocolate lovers seeking a soft, chewy center with just the right amount of sweetness. Rolled in powdered sugar for a beautiful crackled finish, these cookies are as visually stunning as they are crave-worthy. Plus, mini chocolate chips can be added for an extra burst of chocolatey goodness! With a quick prep time of 20 minutes and a short bake time of 10 minutes, these cookies make an effortless yet impressive treat for any occasion. Whether you’re baking for a holiday spread, gifting to friends, or indulging solo, these truffle-inspired cookies are sure to be a crowd-pleaser!
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Ingredients
- 225 grams semi-sweet chocolate chips
- 60 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 130 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 60 grams mini chocolate chips (optional)
- 50 grams powdered sugar (for coating)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a heatproof bowl, melt the semi-sweet chocolate chips and unsalted butter together using a microwave in 20-second intervals, stirring after each until smooth. Let the mixture cool slightly.
Step 3
In a large mixing bowl, combine the granulated sugar, light brown sugar, eggs, and pure vanilla extract. Whisk together until smooth and creamy.
Step 4
Slowly pour the melted chocolate mixture into the sugar mixture, whisking constantly until evenly combined.
Step 5
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 6
Gradually fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. If using mini chocolate chips, gently fold them in now.
Step 7
Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
Step 8
Scoop the chilled dough into 1.5-tablespoon-sized balls and roll them between your palms to form smooth spheres.
Step 9
Roll each dough ball in powdered sugar until thoroughly coated and place them on the prepared baking sheets, spaced about 5 cm (2 inches) apart.
Step 10
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look soft. Be careful not to overbake.
Step 11
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (871.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3459.1 |
| Total Fat 143.6g | 0% |
| Saturated Fat 83.9g | 0% |
| Cholesterol 504.9mg | 0% |
| Sodium 1817.4mg | 0% |
| Total Carbohydrate 560.2g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 404.4g | |
| Protein 51.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 197.1mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 985.1mg | 0% |
Source of Calories