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Cinnamon chocolate truffle cookies recipe with step-by-step photos

  • 1/2 cup (114 grams) butter
  • 1/2 cup (84 grams) bittersweet chocolate
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed brown sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 1/3 cup (30 grams) unsweetened cocoa powder
  • 2 cups (240 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 cup (170 grams) chocolate chips and/or chunks

  • In a heatproof bowl, melt the butter and bittersweet chocolate. (you can do this in a double boiler, just make sure the bowl doesn't touch the water, or in the microwave)
  • Stir to combine until smooth and velvety. Set aside for 2-3 minutes.
  • Beat in the granulated sugar, brown sugar, cinnamon, vanilla extract and eggs.
  • Gently fold in the cocoa powder, flour, baking powder and salt.
  • Last, fold in the chocolate chips and/or chunks.
  • Refrigerate the cookie dough for 30 minutes to 1 hour. You can actually keep it refrigerated for up to 3 days, but scoop it after an hour otherwise it will harden too much.
  • Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
  • Using a large scoop , drop cookie dough on the prepared baking sheet.
  • Bake the cookies for 16 minutes. Cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.

Source recipes -Here-