Triple Chocolate Truffle Cheesecake Cookies.
Got a delicious tongue twister for ya! Triple Chocolate Truffle Cheesecake Cookies.
It’s actually only a tongue twister if you try saying if five times fast, but you know I love my wordy titles.
SO. I am just going to make this short and sweet for you today, because I really think you should just drop whatever you are doing at the moment and start making these cookies.
Like if you haven’t left for work yet, go make the dough now so it can sit in the fridge and you can then eat warm cookies when you return home tonight. Yes, yes, yes. <–Do it.
Your Tuesday will be made if you make these. MADE.
Originally, I was thinking these would be awesome cookies to give as gifts, but then we all tried them and realized there was no way that any sane person could actually NOT eat all of these before wrapping them up. I mean, warm? Right out of the oven? With a cold glass of milk?? Irresistible.
And seriously, if you are hoping for something pretty big from Santa this year, I would put these out on Christmas Eve. They’ll surely get you what you want.
Here is a fair warning for these cookies though – DANGEROUS WHEN WARM. If you love chocolate, you will not be able to stop at just one cookie. Especially if they are warm, so dangerous when warm.
These are that cookie that when you take a bite, your eyes roll back and your voice says, “Mmm” without even realizing you made a noise. These cookies are like a truffle, but better. No joke, really truffles have nothing on these cookies. They’re soft, and crazy fudgy, thanks to the cream cheese. So you see, gifting them might be kind of hard to do. BUT if you can somehow find a way not to eat them all yourself, they’d make a pretty great gift.
This is a pretty simple cookie to make. Of course it involves a boat load of chocolate. Clearly.
Some eggs, some butter, some vanilla and umm maybe just a little Kahlua because it is December, and that’s just how I roll.
The only little bummer is if you want these cookies NOW, you can’t actually have them for like two hours because they need time to hang out in the fridge and get cozy with the eggnog (or in my case the milk because I am not really an eggnog person). The good news is, you can make double or even triple batches of the dough and just keep them in the fridge all the way up until Christmas. That way, you can have chocolate truffle cookies at a moment’s notice. Think surprise guests, hungry boys – oh, and these are perfect for those times when you just need some serious chocolate. We all know it happens, so why not be prepared!
Tripple Chocolate Truffle Cheesecake Cookies.
- 6 tablespoons unsalted butter
- 4 ounces bittersweet chocolate chopped, mine was 60%
- 6 ounces dark chocolate chopped + extra for dipping later
- 3 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons Kahlua optional
- 2 ounces cream cheese softened
- 3/4 cup all-purpose flour
- 2 tablespoons dark chocolate/dutch process cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4-5 ounces milk chocolate chopped
- an assortment of toasted nuts coconut, toasted coconut and or sprinkles, for topping
- In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely. You can also do this over a double broiler.
- In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract, Kahlua, cream cheese and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and make sure everything is combined. Now stir in the dry ingredients with a large spatula until fully mixed. Fold in chopped milk chocolate. Cover with plastic wrap and place in the fridge for at least 45 minutes or overnight.
- Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an un-greased baking sheet. Remove the truffle cookie dough from the freezer. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about 2 teaspoons of dough placing them about 2 inches apart. Using your oiled (or wet hand) flatten the dough into a small round disk. Repeat with remaining dough. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Bake for 9-10 minutes. Let cool for about 5 minutes on the baking sheet.
- Once cool enough to handle, dip in melted dark chocolate and then sprinkle with desired topping. Eat warm or let cool and store in an airtight container for up to four days.
So let’s go make cookies!