Ghirardelli Truffle Cookie Recipe
Make Ghirardelli Truffle Cookie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Chocolate
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- 6
Fold in Chocolate
Gently fold in the Ghirardelli semi-sweet chocolate chips and chopped Ghirardelli chocolate truffles until evenly distributed.
Baking
- 7
Scoop Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 8
Bake Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- 9
Cool Down
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.