Truffle Dough Cookies Recipe

OMG, these cookies are a decadent dream come true with both semisweet and white chocolate chips, and the surprise twist of truffle is literally next level! I mean, who knew chocolate chip cookies could be this extra with a fancy touch, and trust me, your taste buds will thank you for baking them! 🍪✨

Savor the delightful combination of flavors and textures found in my Truffle Dough Cookies. The perfect dough starts with 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt, and the next step ensures that the dough remains balanced.

Chopped black truffle adds an earthy flavor to these semisweet chocolate and white chocolate cookie morsels. To make them true truffle cookies, don’t skimp on the amount of truffle you use; go for 0.5 cup of finely chopped truffle.

Also, don’t skip the buttery, melt-in-your-mouth cookie base.

Truffle Dough Cookies Recipe Ingredients

• All-Purpose Flour: Provides structure; a source of carbohydrates.
• Unsalted Butter: Adds richness and moisture; contains fats.
• Granulated Sugar: Sweetens the cookies; high in simple carbohydrates.
• Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
• Semisweet Chocolate Chips: Offers balance of sweetness and bitterness.
• White Chocolate Chips: Creamy sweetness with cocoa butter richness.
• Chopped Black Truffle: Imparts an earthy, luxurious flavor.
• Cocoa Powder: Enhances chocolate flavor; contains antioxidants.

Truffle Dough Cookies Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1/2 cup cocoa powder
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup chopped black truffle (or truffle-infused chocolate for flavor)

How to Make this Truffle Dough Cookies Recipe

1. Set the temperature of your oven to 350°F (175°C) for baking, and prepare a baking sheet by lining it with parchment paper.

2. In a medium bowl, combine the dry ingredients: flour, baking soda, salt, and cocoa powder. Whisk together until well blended, then set aside.

3. In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is smooth and fluffy.

4. Combine the butter and sugar in a mixing bowl. Beat them together until they are light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until barely combined.

6. Invert the semisweet chocolate chips, white chocolate chips, and chopped truffles or truffle-infused chocolate.

7. If you are using them, fold in the chopped pecans or walnuts carefully.

8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, keeping the mounds about 2 inches apart.

9. Put in the oven that has been preheated to 350°F. Let them set up for the suggested time of 10 to 12 minutes.

10. Let the cookies cool for a few on the baking sheet. Then move them to a wire rack to cool completely.

Truffle Dough Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl
5. Large mixing bowl
6. Whisk
7. Mixer (hand or stand mixer recommended)
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Tablespoon or cookie scoop
12. Wire rack

FAQ

• Q: Can I substitute black truffle with truffle oil?A: Yes, you can replace it with truffle oil, but cut back on the amount to about 1 to 2 teaspoons since it is so intensely flavored.
• Q: How should I store these cookies?A: Keep the cookies in a container that seals off air completely and at room temperature, and they will last for a week. Stick the cookies in the freezer if you want to preserve them for up to three months.
• Q: Can I use dark chocolate chips instead of semisweet?A: Yes, if you want a stronger chocolate flavor, you can use dark chocolate chips.
• Q: Are the chopped nuts necessary?A: No, you can leave out the nuts, or substitute another nut you prefer.
• Q: How do I know when the cookies are done baking?A: The cookies are done when they are golden brown at the edges, but still soft in the center.
• Q: Can I make the dough ahead of time?A: Yes, the dough can be made ahead of time, kept in the refrigerator for up to 48 hours, or stored in the freezer for a longer period of time.
• Q: Is there a way to make these cookies gluten-free?You can replace regular flour with a gluten-free all-purpose flour blend to make these cookies gluten-free.

Truffle Dough Cookies Recipe Substitutions and Variations

For all-purpose flour: Swap in a gluten-free flour blend in the same amount for a gluten-free option.
To obtain a similar leavening effect, substitute with 1 1/2 teaspoons of baking powder.
To substitute unsalted butter, you can use the same amount of coconut oil or margarine for a dairy-free alternative.
Using semisweet chocolate chips: Use dark chocolate chips for a richer flavor. Use milk chocolate chips for a sweeter touch.
For black truffle: Use truffle-flavored olive oil (sparingly) or eliminate if desiring a simpler flavor profile.

Pro Tips

1. Use Room Temperature Ingredients Make sure your eggs and butter are at room temperature before starting. This will help them mix more evenly with the sugars, creating a smooth and consistent dough for better texture in the cookies.

2. Chill the Dough Consider chilling the dough for at least 30 minutes before baking. This can help prevent the cookies from spreading too much in the oven, resulting in thicker, chewier cookies.

3. Blend Chocolate Chips and Truffles Gently When incorporating the chocolate chips and chopped truffles, fold them in gently using a spatula to ensure even distribution without overmixing, which can toughen the dough.

4. Experiment with Truffle Substitutes If black truffles or truffle-infused chocolate are hard to find or too expensive, you can use truffle oil for a hint of that luxurious flavor without overpowering the cookies.

5. Adjust Baking Time for Preference If you prefer chewier cookies, aim to bake them on the shorter end of the recommended time and leave them to cool on the baking sheet for a minute or two. For crisper cookies, bake a little longer and transfer immediately to a cooling rack.