Cinnamon Chocolate Truffle Cookies

By Eat More Chocolate Team      

June 29, 2015

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Rich, dense and bursting with flavor… a fantastic chocolate cookie! No mixer needed!

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins



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.

As soon as you remove the cookies from the oven, you can top them with more chocolate chips and/or chunks <- not included in the ingredients list.


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