Chocolate Truffle Chunk Cookies – a delicious recipe with flour, light brown sugar, sugar, baking soda, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, mix the flour and baking soda. Set aside. In a separate medium bowl or stand mixer, add the sugars and butter. If you don't have a stand mixer, you can combine the butter and sugar with a fork or whisk. I alternatively use the vitamix on low with nice success. Once the butter and sugar are combined, add the egg and vanilla, and whisk or mix on low.
2
Slowly add the wet ingredients into the dry ingredients until combined (or vice versa depending on your machine of choice or lack thereof).
3
Once you have the batter, add the chopped chocolate truffles until they are incorporated but some large chunks remain.
4
Line a baking sheet with parchment paper. Use a spoon or small scoop to make ~18 golf ball-sized cookies. Cover with plastic wrap and refrigerate for at least one hour, up to overnight.
5
Preheat the oven to 350 F/175 C. Line your baking sheets with parchment paper and place the cookies about 2 inches apart.
6
Bake for ~15 minutes or until golden brown around the edges.
2223
kcal
Calories
116
g
Fat
265
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups AP flour, 3/4 cup light brown sugar, packed, 1/4 cup sugar, 1.5 teaspoons baking soda, and more.
Yes, Chocolate Truffle Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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