Truffled Chocolate Chip Cookies

Well, it’s safe to say I’ve eaten ALL THE SUGAR this past weekend. I was making Valentine’s day treats for everyone in my life and these Truffled Chocolate Chip Cookies were easily the show stoppers!

The Best Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

You all know that cookies are a staple in my house. They are stocked in the freezer at all times, and I’m putting a particularly decadent spin on them this time by upping the ante on traditional chocolate chips and sandwiching a full truffle in the middle of the cookie that melts down and helps create the best cookie imaginable. Trust me, there’s nothing about these that you’ll ever regret!

It’s my best chocolate chip cookie recipe

Truffled Chocolate Chip Cookies

Truffled Chocolate Chip Cookies

Ingredients

  • 8 ½ ounces cake flour
  • 8 ½ ounces bread flour
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon coarse salt,
  • 10 ounces unsalted butter, softened
  • 12 ounces dark brown sugar
  • 6 ounces white sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 16 chocolate truffles

Instructions

  1. Combine the cake flour, bread flour, baking soda, baking powder and coarse salt in a large bowl. Stir to combine and set aside.
  2. In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
  3. Add the dry ingredients a little at a time and mix until just combined. Fold in the chocolate chips.
  4. Cover the dough and refrigerate dough for up to 72 hours.
  5. When ready to bake, preheat oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet and tuck a truffle in each cookie, making sure to seal it up with cookie dough, 6 cookies per sheet.
  6. Bake the cookies for 16-20 minutes until golden brown.
  7. Remove from oven and set aside to cool. Repeat with remaining dough
https://whatsgabycooking.com/truffled-chocolate-chip-cookies/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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43 Comments

  1. Keeping this in mind for next time I get a box of chocolates. Because (call me crazy), I’m not a huge fan of chocolates and truffles. I like chocolate, I just don’t like chocolateS. Makes zero sense, right? Anyway, I’d wayyyy rather have them baked into some cookies like this 🙂

  2. I mean…the words make sense but my brain cannot comprehend the assumed delciousness that is truffles + cookies. I feel a major cookie monster moment stirring up within just looking at ’em!!

  3. This is a stunning recipe! love how you transformed the ordinary chocolate chip cookie into an extraordinary cookie!….love this

  4. You’ve really done it this time! I’m very loyal to my chocolate chip cookie recipe, but a truffle in the middle??? I may need to stray!

  5. Wouldn’t those two types of flour just equal all-purpose (the softness of the cake flour and the heart-ier-ness of the bread flour?

  6. Hi Gabby,

    Do you have a conversion chart for the flour and sugars from ounces into cups? Thank you.

  7. Oh my these are the best cookies I have ever made. I shared with many people and they loved them. No photos though but these will be my go to when I want to impress.

  8. Made these as a Valentine’s Day treat for my SO and they certainly were delicious & very impressive! With just a little extra effort, the basic chocolate chip cookie is transformed 🙂 I love the fun & tasty twist!

  9. I have made these cookies once and am in the middle of another batch. This recipe is fantastic with or without the truffles.

    I thought I would attempt to answer the question about ounces to cups. Being that baking is a sort of science, I want to preface that I’m taking an educated guess while in the process of making this recipe for my second time. My results might be different than others so take with a grain of salt. 😉

    Cake flour can be substituted with all purpose flour and corn starch. 1.75 cups AP flour plus .25 cup corn starch equals 2 cups of cake flour.

    8.5oz cake flour= approx 2 cups
    8.5 oz bread flour = approx 1.75 cups
    12oz dark brown sugar = approx 1.5 cups
    6oz white sugar = approx .75 cups
    12oz butter = 2.5 sticks

    I just tried one of the “unstuffed” cookies and it was really good!

  10. I just wanted you to know that these cookies are delicious. My 9 yr old son baked them for his county 4H cookie contest and won 1st place! He was so excited. Thanks for putting out such good recipes.

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