Dahlia Bakery Chocolate Truffle Cookies

Dahlia Bakery Chocolate Truffle Cookies

Chocolate truffle cookies.  That was all I had to read before I decided I had to make them immediately.  I’m not sure if it is just me,  but I honestly don’t get it when someone says a dessert is too rich or too chocolately.   There is no such thing.  The more chocolate, the better.  And these cookies have a trifecta of chocolate:  bittersweet, cocoa powder and chips.   Sounds like perfection to me.  Besides, I have heard wonderful things about the famed Dahlia Bakery and I already love Tom Douglas as a Top Chef guest judge.  Though, I have to say, Top Chef has been pretty disappointing this season.  I am a huge fan, but Seattle is almost as bad as Texas, I’m afraid.  But, I keep watching anyways.  I think I just love Tom 😀

These cookies were easy enough to make.  I wouldn’t even bother with the double boiler. I have always had good luck melting my chocolate in the microwave.  I just melt it on defrost at 15-20 second increments and mix before putting it back in the microwave.  Just be careful to not melt until totally smooth or it will be overdone and bitter.  There should still be small chocolate chunks and the residual heat will melt the rest.  Make sure to beat the batter after you add the eggs for several minutes so you get the pretty shiny tops.  When you add the flour, fold lightly just until combined and your cookies will be tender.  As they bake, the smell of chocolate is intoxicating.  I love how the top cracks, hinting at the dark, delicious fudgeyness underneath.  These cookies were so good, I immediately ordered the Dahlia Bakery Cookbook.  I have a feeling that these cookies are just a hint of the deliciousness to come…..

Dahlia Bakery Chocolate Truffle Cookies

Yield: 30 cookies, 3.5in diameter

1 1⁄4 cups (7 1⁄8 ounces/205 grams) all-purpose flour

3 tablespoons plus 1 teaspoon (3 ⁄4 ounce/20 grams) unsweetened cocoa powder     I used Valrhona

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1 pound plus 4 ounces (567 grams) bittersweet chocolate, chopped        I used Callebaut

1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks/5 ounces/140 grams) unsalted butter, softened

2 1⁄4 cups (1 pound plus 1⁄4 ounce/460 grams) sugar

6 large eggs, room temperature

1 tablespoon pure vanilla extract

2 cups (12 ounces/340 grams) bittersweet chocolate chips   I used semisweet mini chips

Preheat oven to 350°F.

In a small bowl, sift together the flour, cocoa, and baking powder.  Stir in the salt. Set aside. Place a heat-proof bowl over a saucepan filled with about 1 inch of water.  Heat the water until very hot but not boiling.  Put the chocolate in the bowl and stir until the chocolate is melted and smooth. Remove the bowl of chocolate from over the water and cool for ~ 5 – 10 minutes.    I melted in the microwave at 15 second intervals, stirring in between.

Combine the softened butter and sugar in the bowl of an electric mixer with the paddle.  Cream on medium until well combined. Add the eggs, one at a time.  Mix on medium until the eggs are incorporated.

Increase the speed to high and beat for a few minutes until the mixture is very light, creamy, and pale in color. Scrape down the bowl as needed. This is what gives the cookies the shiny, cracked tops. Add the melted chocolate and  vanilla. Mix just until combined. Remove the bowl from the mixer and fold in the dry ingredients with a spatula. Do not overmix or the cookies with be tough. Fold in the chocolate chips.

Start scooping the cookies as soon as the batter is made. The batter is very soft and sticky at first.  But it starts firming up quickly as it sits, making it difficult to portion. The easiest way to portion the cookies is with a 2- oz ice cream scoop. Pack the scoop 3/4 full. Or use a scant 1 ⁄4 cup or 1 1 ⁄2 ounces of cookie dough for each cookie.

Scoop the cookies onto baking sheets lined with parchment, about 2 inches apart.  Flatten each mound of dough slightly with a dampened hand.

Immediately after scooping the batter, place them in the oven. If baking in batches, don’t refrigerate the scooped dough.  Instead, leave them at room temperature. They will not spread properly if the dough is chilled.

Bake until the cookie tops are evenly cracked and they are soft set, ~14 to 16 minutes. Rotate the pan at ~ 7 minutes. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.

Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula.

Source: The Dahlia Bakery Cookbook via In Sock Monkey Slippers

Dahlia chocolate truffle cookies

Leave a comment


  1. I am in heaven 🙂

    Choc Chip Uru

  2. Ooooh yes! I agree too rich and too chocolatey do not exist. No such thing. Loove these!

  3. I agree. I was sold immediately from the title. These look fantastic.

  4. Beautiful job making this recipe clear & easy to understand & follow. I don’t usually subscribe to individual food blogs, but I will subscribe to yours! ❤

  5. These cookies look incredible. So chocolatey! 🙂

  6. Anne Marie mac namee

     /  January 25, 2013

    Have to try these today .

  7. Agree…no such thing as too much chocolate. Your cookies look sooo good 🙂

  8. I made these and I honestly didn’t care for them too much. they just didn’t taste like a cookie to me. They had a meringue-y quality that I didn’t like. However, nothing ventured nothing gained.

  9. Jeanette

     /  February 17, 2013

    I agree with you about Top Chef – I live in Seattle and don’t feel that Bravo has done a very good job showcasing Seattle’s awesome culinary scene. This season has been a complete snooze!
    Oh, and if you’re ever in the Seattle area, The Dahlia Bakery is a must-try as is Serious Pie (both are Tom Douglas’ establishments). Love your blog!

    • Thank you so much Jeanette! I would love to visit Seattle someday. I hear there is some amazing food to be had. I have also heard Tom’s coconut cream pie is to die for. The recipe is in this cookbook. I can’t wait to try it.

  10. I have had these cookies from the bakery, so it would be cool to make them at home. 🙂 I haven’t watched the Top Chef episodes even though it takes place near me…oh well.

  11. Beautifully rich 🙂 sounds like the cookies are a slice of chocolatey heaven!

  12. Found this picture on Pinterest and I will have to try these really soon because I have always been searching for a real chocolately cookie flavor. I have never made a cookie with 6 eggs before either. The picture looks delicious enough to eat right off the screen 😀 Thank you for posting the recipe! I’ll be sure to come back and post my baking results.

  13. I bookmarked this a long time ago and am finally going to make them today. So excited. Have you tried freezing these once they are baked? I fear I’ll eat them all if I don’t freeze them or share them ; )

    • Let me know how they turn out. No, I have never frozen any cookies that I can think of because I bring leftovers to work. But, from what I have seen, if you want cookies for later, it is best to freeze them as portioned dough, and bake as needed.

      • They are delicious…super rich and chocolately. Just what a gal needs ; ) Mine didn’t come out as pretty as yours, though…not as shiny nor as thick. Must have had my butter too soft. I did find that later batches that sat on the counter waiting for their oven time came out a bit thicker, though. I should have frozen some of the dough for an experiment…darn! But I am going to try freezing some of the baked ones (trying to get some holiday baking done early).

  14. I have also tried these cookies. Theses are so easy to make. These delicious cookies looks and tastes good.

  15. Jonathan

     /  January 24, 2014

    I made these and they flattened in the oven did i do something wrong? They looked nothing like the picture. 😦

  16. Nice job!! The Chocolate Truffle cookies are looking so delicious. I have written down the recipe and try to make this.

  17. Your blog is mind blowing. You have explained very well about the recipe of chocolate truffle cookies. Thank you so much for posting this.

  18. Lyn

     /  February 6, 2014

    Hi, I made these yesterday but my cookies spread everywhere. The batter was too wet to be handled. Could you please kindly advise what might have gone wrong? I couln’t find Callebaut chocolate, but I used baking chocolate.

  19. I love my cookies crunchy on the outside and soft in the inside. Will try this recipe soon!

  20. Caree

     /  December 2, 2014

    I just made these. The first batch is in the oven. So excited! I am just wondering – are you supposed to add the melted chocolate while mixing? I added mine and then mixed, and my chocolate seized up. I mixed it vigorously afterwards to get the chocolate incorporated, but now I’m afraid my cookies will be tough 😦 next time maybe I’ll get it right!

  21. Tracy

     /  December 8, 2014

    Do you happen to have a carb count on these? I’d love to make them for my family at Christmas, but my daughter is a Type 1 diabetic. She would love them, but I can only give them to her if I know how many carbs I would need to cover with her insulin. Thanks!

  22. marsha

     /  February 22, 2015

    Just made a batch of these.. Omg !!! They are soooo delicious… Love it, thank you.

  23. Helene

     /  February 5, 2016

    For me, these were just ok, certainly not worth all the chocolate used. Mine were a bit cake like in the centre, not brownie like the picture kinda shows. Tried baking at a lower temperature and for less time but only made a slight difference. Maybe resting overnight will change texture.

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