The gooiest, meltiest chocolate cookies that have ever existed! The centers of these Gooey Dark Chocolate Truffle Cookies are fudgy after baking, just like a truffle. They are truly out of this world and for true chocolate lovers only!
Warning: After making these, your family and friends may possibly send you death threats for not making them on every single occasion. No, seriously I have a friend who literally threatens my life if I don't make these for him when he comes to town! Haha! These are one of my favorite cookies too because they are really just pure chocolate, gooey goodness! Chocolate lovers, unite!
The inside of these cookies will stay a bit gooey even when set, BUT, straight out of the oven they are OMG drool-worthy, gooey and delicious. To obtain the gooey texture the day after or so, just pop them in the microwave for 10 seconds or so and they're right back to their fresh-out-of-the-oven amazingness. The outside has a thin, slight crispness and then you bite inside and it's like BAM. Almost like a molten lava cake in cookie form. These cookies are truly incredible and so different!
Why you'll love this recipe
- Crowd pleasing: Everyone always goes nuts over them every single time I make these so I just know you'll love them!
- The GOOEY, fudgy rich texture of the center of these cookies combined with he flighty crisp exterior is truly an amazing experience.
- Flavor: Deep, dark chocolate flavor is what you get with these incredibly indulgent cookies.
Ingredient Notes
- Bittersweet chocolate chips: Bittersweet or dark chocolate is best because it balances out the sweetness from the powdered sugar. Semi-sweet can be used but will not have the same deep, rich chocolate flavor that the bittersweet/dark chocolate do.
- Egg whites: When the cookies bake, they form a very thin crispy layer on the outside of each cookie, pretty much like a meringue cookie. The inside reveals a gooey center and this is thanks to the whipped egg whites!
See recipe card below for a full list of ingredients and easy-to-follow instructions.
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📋 Recipe
Gooey Dark Chocolate Truffle Cookies
Ingredients
- 1 ½ cups bittersweet chocolate chips, divided
- 3 large egg whites
- 2 ½ cups powdered sugar, divided
- ½ cup cocoa powder
- 1 tbs cornstarch
- pinch salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- In a medium-sized bowl, whisk cocoa powder, 1 cup powdered sugar, cornstarch and salt together making sure there are no lumps. Set aside.
- In another bowl (microwave-safe), place 1 cup of chocolate chips and melt in microwave in 30 second increments until smooth. Set aside to cool slightly.
- In a large bowl, whip egg whites until stiff peaks form, about 3 minutes. Slowly mix in 1 cup of powdered sugar until smooth. Add cocoa mixture and mix until combined. Pour in warm melted chocolate and ½ cup chocolate chips and stir until completely combined. Dough should be very stiff and thick. If it's not, let it rest for a few minutes without touching it and it will stiffen up on its own.
- Place ½ cup powdered sugar in a small bowl. Roll 2 tablespoons of dough into a ball and roll in powdered sugar as thin or thick as you want. Place on prepared baking sheet 1" apart and repeat this process with remaining dough.
- Bake cookies for 9-10 minutes but no longer than 10 minutes or they will burn. They will look underdone, but that is how they are supposed to look.
- Allow them to cool on baking sheets for about 5 minutes or until able to be easily removed without breaking and finish cooling on wire rack.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Heidi says
Have you ever made these ahead and frozen them? Or is it possible to freeze the dough and pull out and bake later?
Jessica says
I haven't, but I think freezing the dough may be okay. Personally, I would just make it fresh since it comes together os quickly.
Catherine Brown Entler says
Have You ever tried them with splenda?? this would be great for diabetics or low carbers if it works 🙂 TIA
Jessica says
I have not so I am unsure how it would turn out! If you test it out, please let me know. 🙂
Karen says
Do you use sweetened or unsweetened cocoa powder?
Jessica says
I use unsweetened.
Isabella says
Hi! Your cookies look amazing!! I tried out the recipe though but the dough never stiffed up, and when I put them in the oven they came out a little hard and crunchy more than gooey. Do you have any idea why? I did everything in the recipe exactly as it says. Thank you!!
Sam says
Hi,
These look fabulous! Could you refrigerate the dough overnite. If so, it would make for warm a.m. Office cookies!
Thank you
Jessica says
Hmm, I've never tried! The dough will probably get VERY hard so you will have to let it sit out at room temperature for 30-40 minutes to be able to work with it.
Shannon says
"A little messy to roll" is an understatement! My cookies definitely didn't look as pretty as yours. They are very easy to make and crazy rich! Definitely need some milk to go with.
Fi Ní Neachtáin says
Firstly, can I just say, how you've presented these cookies makes them look so unbelievably delicious! Secondly, I absolutely love chocolate truffle so I REALLY want to try these! I'll have to pin these and have a go at baking them for Christmas. Finally, yes I did watch SOA, I'll be sad next week when I don't get to see handsome Jax anymore and more people most likely die - seriously, how much death is in that show! Thanks for making me hungry! 🙂