This dressing has long been a favorite of mine to make for family and friends. Served as an entrée with grilled shrimp, beef, or chicken, it serves 5.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup white sugar
- 1 ½ teaspoons vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 40 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe, and my dad did too. I was making him a surprise dessert and he totally LOVED them!
Fudgy and wonderful!!
To a true chocoholic, these do not disappoint! So rich!
I added some flour to make it easier for me to handle the batter but actually no need for that leaving the batter in fridge for 2 hours before shaping and 10 min in freezer before baking it turned out to be AMAZING!
Wonderful chocolate cookie. Does anyone have recommendations to make them into a “blondie” using white chocolate and brown sugar? I tried this recipe with white chocolate and no powdered cocoa. It didn’t turn out. What should I substitute cocoa with? Corn starch? Extra white flour? Any help would be appreciated. Thanks!
I have made these cookies every Christmas for many years and I can say with confidence that this recipe is perfect as is, do not make any changes! I usually give away tins of cookies to friends and like clockwork, someone will ask me about the “amazing chocolate cookies”. These are my favorite, and everyone else’s favorite too. Highly recommend!!
I think this was a wonderful recipe! If you want to change it to mint then you can switch the vanilla for the mint! These are overall delicious!
OMGosh! You know when you can’t stop licking the batter it’s gonna be amazing! Because of what I had in the cupboards, I used Special Dark cocoa and dark chocolate chips in the cookies, but so it wouldn’t be too bitter, I did use the semi-sweet in the melt. Definitely follow the other readers suggestions. Refrigerator the dough and ice water on your hands before rolling the cookie balls and use parchment paper. I did bake mine the full amount of time and cool on the pan before transferring to the cooling rack.
OMG! These are so good. I’ve made them several times. The first time I made them, I did not have any baking chocolate, so I used a substitute (1 square is equal to 3Tbs cocoa powder, plus 1Tbs vegetable oil). They turn out great either way. The only issue I have is that they are very messy/sticky while rolling into balls, but it’s worth the mess for such a great cookie! If they get hard after cooling, then you baked them too long. After about 10 minutes of baking, they will still be squishy in the middle. It may seem like they aren’t done, but they are. The massive amount of chocolate means that they will have a fudgy texture, not a cookie texture.
Delicious! But eat them quickly. They get harder and dryer as they age.
These are so decadent! Have made them twice already!
so very good , has a rich chocolate taste. Chewy , I added pecans and used dark chocolate. Nice chewy cookie, just the way I like them
A big hit at Christmas time. They are very sweet and rich.
At first they were so small I realized I needed to make the balls bigger. Rich and gooey chocolatey, I did some plain, some with colored sugar and wine with powdered sugar. They are delicious! I left the batter in the fridge overnight so it was a little challenging scooping out the balls but it’s worth it! Will be making them again!
Delicious. I see why they have truffle in the name… the center is softer than the outside. The batter was quite wet, even after chilling, so I didn’t trust my ability to roll them into balls. Instead, I used a mini-muffin tin. The sides came out clean, but the bottoms stuck to the pan. Since I didn’t follow the recipe in that regard, I can’t deduct a star for that.
If you are craving chocolate, I mean REALLY craving chocolate…these tick allllll of the boxes. I made them as we were homemade treat-less and the chocolate lovers in the house were getting restless. My son tasted one and said “what ARE these?” My husband savored one at a time….I think I had two from the batch and watched the cookie jar empty hour by hour…..These are 5 star!!
This cookies definitely stand by its name, it’s very fudgy, chocolatey and very delicious. I’m a chocoholic and it really hits the spot for those chocolate cravings. I can see myself making this again and again in the future. I followed the recipe and I added walnuts to my batter before baking. I love the combination of chocolate and nuts and also for added texture. the batter was a little runny so I put it in the fridge for 2 hrs before using an ice cream scoop to drop it into the baking sheet it was less messy that way. I only made about 21 cookies, I scoop them bigger since I like a good size cookie. I baked mine for it 12 minutes and they came out perfect.
This cookies definitely stand by its name, it’s very fudgy, chocolatey and very delicious. I’m a chocoholic and it really hits the spot for those chocolate cravings. I can see myself making this again and again in the future. I followed the recipe and I added walnuts to my batter before baking. I love the combination of chocolate and nuts and also for added texture. the batter was a little runny so I put it in the fridge for 2 hrs before using an ice cream scoop to drop it into the baking sheet it was less messy that way. I only made about 21 cookies, I scoop them bigger since I like a good size cookie. I baked mine for it 12 minutes and they came out perfect.
Made twice so far. Both times chilled the dough overnight in the fridge. First time I didn’t have enough unsweetened chocolate, only using 1.5 ounces instead of all 4. I also added 2 tablespoons of coconut butter while melting the chocolate the first time. The second time I used 4 oz of unsweetened chocolate as the recipe calls for and instead of the extra coconut butter, I just added an extra 1 tablespoon of cocoa butter in the melted chocolate. and the second time I used dark chocolate morsels instead of unsweetened. The first batch was more cookie-like and the second batch was more brownie-like. If you make the cookies you will see what I mean. Both times the cookies were fantastic, and it was hard to not finish them all at once. as for storage, as some have had problems: took the cookies out of the oven at 8 mins, lets them finish cooking on the cookie sheets, then when they were transferred to wire racks to cool I put a paper towels over them. When they were done cooling, the ones not eaten right away were transferred to zip lock bags and placed into an air tight container and stored in the fridge. Extras were put into zip lock bags and frozen for personal use. They do keep well in these conditions. best cookies ever, and best treat ever when you need a chocolate fix.
I used dark chocolate chips for half of the individual chips, made for extra dark flavor chocolate. My friends loved them.
I’ve been making these for years! So good. I tend to not add the extra chocolate chips. They don’t seem to need it.