Chocolate truffle cookies

I just had to bake something today….it had been a week since I last baked (even though my last post wasn’t that long ago)…and I could feel the baking-itch again. I settled for an easy recipe that had been on my to-do list for ages now: Chocolate truffle cookies from ‘The Ultimate Cookie Book’. I was a bit apprehensive about making them at first because the recipe only uses cocoa powder and no chocolate. Usually I’m not a big fan of cookies that are made with cocoa powder and not with chocolate. The only reason I tried this recipe was because it used a lot of cocoa powder, half of the amount of flour used.
It’s a very easy and quick recipe to make and the results as seen in the book looked wonderful.

I was surprised by the outcome of the cookies. Instead of looking more or less round and only somewhat puffed up they looked like chocolate crinkle cookies. Not that it mattered because they looked beautiful as they were but I wondered why they didn’t look more like the picture in the baking book. I checked the recipe and I didn’t do a lot different.. I added a little more cocoa powder (that way I could finish the box) and instead of using Kirsch I used Amaretto. But these adjustments couldn’t have caused the flattening, spreading and puffing-up of the cookies.
Anyway…as I already stated, it doesn’t really matter….

They were crisp on the outside and soft and chewy on the inside. Their taste was sweet as would be expected with the amount of sugar inside and outside the cookie. After the initial sweetness, the bitterness of the cocoa powder kicks in and takes the edge off the sweetness. All in all a tasty cookie but I have to try a regular chocolate crinkle cookie recipe with real chocolate to compare tastes.

makes about 10

50 g (2 oz / ½ cup) flour
30 g (1 oz / ¼ cup) cocoa powder
½ ts baking powder
25 g (1 oz / 2 tbs) butter, cold and diced
1 egg, beaten
1 tsp Amaretto
50 g (2 oz / ½ cup) icing sugar, sifted

Sift the flour, cocoa powder and baking powder. Put flour mixture and butter in food processor and process until it looks look moist small breadcrumbs. Mix the egg and Amaretto. Add to the flour and butter mixture. Process until combined. Chill for 30 minutes. Preheat the oven to 200ºC (390ºF). Line a baking sheet with baking parchment. Make balls the size of walnuts. Roll each ball through the icing sugar and make sure it is thickly coated. Bake for about 10 minutes.

1 cookie – 70 kcal
100 g – 350 kcal

carbohydrate 40 g – protein 9 g – fat 17 g (saturated fat 9 g) – fibre 6 g

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7 Responses to Chocolate truffle cookies

  1. Dianka says:

    These cookies look delicious! They are so pretty too!


  2. linda says:

    Thanks Dianka, they tasted pretty good!

  3. Kristina says:

    These look tasty, and have a short ingredient list. I like the fact that the recipes that you post usually have a minimum of ingredients. I have got to try these–the butter doesn’t have to be at room temperature does it?

  4. Ivonne says:


    Those are mighty good-looking cookies! I’m glad you had the urge to bake and that you followed through. Well done!

  5. tanvi says:

    Hi Linda,
    I’m new to your blog but I adore it! I love that you have the calories per serving tabulated for each recipe- its so helpful 🙂 Im looking forward to reading through your archives!

  6. linda says:

    Kristina – Your right..I usually use recipes that have a short ingredient list…if there is too much listed I tend to loose interest to make it. And the butter shouldn’t be at room temperature (I’ll change it in the recipe)

    Ivonne – Thanks and their easy and quick too! Hope your feeling better after the interrupted baking course!

    Tanvi – Thanks! Great that you actually use the nutritional info…wasn’t sure anybody did. If you’re looking for low-fat recipes, just click the tag low-fat on the left (I consider something low-fat if it contains less than 15% fat)
    BTW you have a lovely blog!

  7. Lilian says:

    I think you are such a gifted baker. Your blog is nice and easy to read. Have a nice day

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