Death by Chocolate Truffle Cookies

These cookies are a chocolate lovers dream. They are soft, chewy and intensely chocolatey!

They are so easy to make and will definitely satisfy any chocolate craving. I love dunking them in a hot cup of cappuccino and biting into all that chocolate goodness. They really do taste just like chocolate truffles! Very easy to make, but they will get your hands a bit messy (you’ll end up with sticky palms and fingers, but it’s so worth it!).

Sifted flour, cocoa, baking powder, caster sugar and bits of salted butter, ready to be mixed together.

Once you’ve mixed it all together with your fingertips, it should look a bit like sand.

When you mix in the egg and hazelnut liqueur, it will turn into a very sticky dough (that’s why I said your hands will get really messy!). Pop it in the fridge to chill and it will be ready to roll (literally).

Once you’ve rolled the dough into 3cm diameter balls, coat them in icing sugar and place them on a lined baking tray.

After baking in a 180°C oven for 10 min, you’ll end up with these little beauties!

Little bites of happiness just waiting to be wolfed down!

I really hope you enjoy these yummy chocolate truffle cookies. They are absolute bliss!

• Servings: 15
• Time: 1 hr
• Difficulty: Easy
• Print

Ingredients:

• 80g plain flour
• 25g cocoa powder
• 1/2 tsp baking powder
• 90g caster sugar
• 25g salted butter, cubed
• 1 large egg
• 10ml Frangelico (hazelnut liqueur)
• 100g chocolate, chopped
• 50g icing sugar, to coat

Directions:

1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
2. Sift the flour, cocoa powder and baking powder together into a large bowl.
3. Stir in the caster sugar. Then, using your fingertips, rub the cubed butter into the dry ingredients until the mixture forms a sandy consistency.
4. In a jug, whisk the egg and hazelnut liqueur together. Stir the liquid into the butter and dry ingredients mixture to form a soft dough.
5. Mix in the chopped chocolate.
6. Cover bowl with clingfilm and chill in the fridge for 30 min.
7. Place the icing sugar in a medium sized bowl and roll dough into 3cm diameter balls. Coat in icing sugar.
8. Place balls on lined baking tray and bake for 10 min.
9. Allow cookies to cool completely on the trays.