Chocolate Truffle Cookies

Salted Chocolate Truffle Cookies

These Chocolate Truffle Cookies are deeply chocolatey with cocoa and sea salt, without being cloyingly rich. A puddle of chocolate on top guilds the lily. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 36
Author Jennifer Pallian


  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 2 cups chopped dark chocolate


  1. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  2. Add butter and sugar to bowl of standing mixer. Beat on medium-high speed until very light and fluffy, about 3 minutes. Scrape down sides of bowl then beat in eggs, one at a time, then vanilla. With mixer speed on low, slowly add the flour mixture, and beat until combined. Stir in the chocolate chunks, reserving a handful for topping cookies.

  3. Preheat oven to 350ºF.  Roll dough into 1" balls and transfer to parchment-lined baking sheets, leaving 2" space between cookies. Press a chunk of chocolate into the top of each. Bake 6-8 minutes, until slightly puffed and starting to crackle at edges. Cookies should still be soft and slightly underbaked. Sprinkle hot cookies with flaky salt then let cool 5 minutes on baking sheets then transfer to wire racks to cool completely.