A few weeks ago, a friend shared a batch of Mrs Beasley’s Chocolate Truffle Cookies with me, saying that they were some of the best chocolate cookies she’d tasted in a long time. The cookies were excellent, although a bit messy to eat because of their heavy powdered sugar coating. They were very moist and almost melted in your mouth, and hand an intensely chocolate – but still sweet – taste. It was like eating a cross between fudge and cookie dough: rich, chocolaty and delicious. Of course, I had to try to make homemade version of these cookies.
I knew that I was looking for a rich cookie that was made with cocoa powder, because of the intense flavor and the lightness of the truffles. Melted chocolate can often make cookies a bit heavier and doesn’t necessarily give the intense flavor of cocoa powder. I started out with a recipe that sounded similar, but after making a test batch and discovering that they spread out more than the Mrs Beasleys cookies I was trying to replicate, I made a couple of changes to the way they were baked until I came pretty close.
My cookies still weren’t as huge as the Mrs Beasley’s cookies (although they were certainly a lot less expensive!), but they had a melt-in-your-mouth moistness and a very rich chocolate flavor to them. And, they were a little messy to make and eat thanks to the powdered sugar coating. They have a surprising amount of flour in the recipe for a cookie that tastes very similar to an actual chocolate truffle, but the flour is what helps the cookies keep their shape, along with the coating of cocoa powder that is added just before the cookies go into the oven.
I’m biased, of course, but I think that these were better and fresher than Mrs Beasley’s. And, unlike the purchased cookies, you can eat these while they’re warm and melty from the oven (pre powdered sugar) and that amazing experience is well worth the effort of baking them yourself.
Chocolate Truffle Cookies
1 1/4 cups butter, room temperature
2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 cup sour cream or yogurt
1 tsp vanilla extract
2 1/4 cups all purpose flour
2 cups chocolate chips
approx. 1/3 cup cocoa powder (for rolling)
approx. 2/3 cup confectioners’ sugar (for rolling)
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar, adding sugar in slowly so that it doesn’t turn the kitchen white. Sift in cocoa powder and salt, and mix until well integrated. Beat in sour cream and vanilla extract.
With the mixer on low, blend in flour until no streaks of flour remain. Stir in chocolate chips.
Shape the dough into 1-inch balls and roll in the cocoa powder and place on baking sheet. Do not flatten cookies. Cookies will not spread too much, so they can be placed fairly close together. If your kitchen is very warm and the dough is hard to handle (i.e. if you’re making these during the summer, you might want to refrigerate the dough for 30-60 minutes before shaping the cookies).
Bake for 10 minutes. Cookies will just barely be set. Let cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
When cookies have reached room temperature, after about 30-45 minutes, roll in powdered sugar until completely coated.
Store in an airtight container.
Makes about 4 1/2 dozen.