Double Chocolate Truffle Cookies [eggless, nut free]

These fancy chocolate truffle cookies are fudge-like, both rich and sweet, and so smooth they basically melt in your mouth. Coated in a frosty sweet layer of powdered sugar, and studded with delicious gooey chocolate chips, the contrast of flavors and textures is simply irresistible; these cookies win over just about everyone.

These cookies are small, bite-sized delights that are both visually appealing and incredibly delicious. They are the perfect addition to a holiday cookie exchange, with their stark white resembling the snow, and their chocolate truffle-like dough, reminiscent of the interior of a chocolate truffle candy.

Of course, there is another take on the fancy truffle cookie; a less eloquent and a bit more playful of a term: ‘reindeer droppings covered in snow.’ Ahh yes, the imagery really paints a picture for itself. You will win big points in the 3-10 crowd but other than that age category, let’s steer clear shall we.

It is that time of year where we are ALL looking for the best cookies to make, best cookies to share, and best cookies to eat. Try for yourself to see how well received these double chocolate truffle cookies truly are!

How to achieve delectable chocolate truffle cookies

Begin by preheating your oven to 325℉, and line a cookie sheet with parchment then set aside.

In a medium/large mixing bowl, combine butter and slowly mix in powdered sugar 3-4 tablespoons at a time. Yes you need to do it bit-by-bit and slowly incorporate or else you will create your very own kitchen winter wonderland.

Once all powdered sugar is added, beat well by hand to whip it up. Sift in cocoa powder and add salt. Sifting will make sure there are no rogue clumps of cocoa powder; if you decide to skip the sifting step, let me know if anyone notices. Mix until completely incorporated. 

Scoop in the yogurt, and vanilla extract, mixing well again until fully incorporated. The dough is SO delicious at this point, try not to eat it all. Stir in the flour, then fold in the chocolate chips.

Using your ‘1 tablespoon’ spoon, measure out 1 tablespoon of dough and roll into a ball. Place on parchment about 1-2 inches apart and repeat the process. If dough does not hold its shape, try adding 1-2 tablespoons more flour, or place in fridge to firm up. 

These cookies are similar in size and shape to actual chocolate truffles (hence the name) which is why you don’t want them to flatten out while baking. Do not push the tops down (like I would for a chocolate chip cookie), for reference see the complete cookie photos below.

Bake for 9-10 minutes or until just set. Leave the cookies to cool/finish baking on the pan for an additional 5-10 minutes. Remove to wire rack to cool down completely. Once they are cool enough, roll to coat in powdered sugar. If you roll in powdered sugar while warm you’ll just melt the sugar and it’ll look much less appetizing.

Things that helped in the kitchen for this recipe, and can help you too:

• Glass mixing bowl set – Perfect for softening butter in the microwave so you don’t have to dirty another bowl to make cookies. iykyk.
• Cookie sheet- USA half sheet Pan which can be found on amazon or Home Goods!
• Fine mesh strainer to sift– also great for deep frying- amazon
• Stainless steel measuring spoon set– amazon
• wire racks, amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet pan

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉 

Double Chocolate Truffle Cookies [eggless, nut free]

Yes Yum Go

These fancy chocolate truffle cookies are fudge-like, both rich and sweet, and so smooth they basically melt in your mouth.

Print Recipe Pin Recipe

Course Cookies

Ingredients

  

• 2/3 cup butter, softened
• 1 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 1/8 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons plain greek yogurt (5% fat)
• 1 cup all-purpose flour
• 3/4 cup semi sweet chocolate chips

Instructions

 

• Preheat oven to 325℉, line a cookie sheet with parchment and set aside.
• In a medium/large mixing bowl, combine butter and slowly mix in powdered sugar 3-4 tablespoons at a time*. Once all powdered sugar is added, beat well by hand to whip it up. Sift in cocoa powder and add salt. Mix until completely incorporated.
• Scoop in the yogurt, and vanilla extract, mixing well again until fully incorporated. The dough is SO delicious at this point, try not to eat it all. Stir in the flour, then fold in the chocolate chips.
• Using your '1 tablespoon' spoon, measure out 1 tablespoon of dough and roll into a ball. Place on parchment about 1-2 inches apart and repeat the process. If dough does not hold its shape, try adding 1-2 tablespoons more flour, or place in fridge to firm up.
• After rolling out all balls, bake for 10 minutes until just set. Leave the cookies to cool/finish baking on the pan for 5-10 minutes. Remove to wire rack to finish cooling to room temperature. Once they are cool enough, roll to coat in powdered sugar.

Notes

*Tips, Tricks and Substitutions 

*Adding Powdered sugar- Please do this slowly, or else it will scatter everywhere recreating your own kitchen winter wonderland

*To make these dairy free, swap butter for plant based kind such as country crock avocado oil sticks

Keyword chocolate cookie recipe, chocolate truffle cookies, double chocolate cookies, eggless cookies

Double chocolate truffle cookies not what you’re looking for? Check out these other amazing eggless desserts or head home!