Chocolate Chipotle Truffle Cookies

 Two of my favorite things to taste in choco­late are cin­na­mon and chilies. Turns out together is even bet­ter! The chipo­tle amount I used in these cook­ies gave them a def­i­nite, but not over­whelm­ing smoky-spicy fla­vor. If you’re scared of this combo with choco­late, maybe start out with half the amount. I’ll warn you though, you might barely be able to taste the chili over the cin­na­mon. I pre­fer to really be able to taste each fla­vor. These are a pretty to look at, dif­fer­ent cookie that friends might never have expe­ri­enced, so you decide whether to give them a heads-up on the ingre­di­ents or not! Fol­low the instruc­tions for rolling the truf­fle inside the dough, and you should avoid any of the truf­fle ooz­ing out while baking.

Chocolate Chipotle Truffle Cookies



Choco­late Chipo­tle Truf­fle Cook­ies from:

Yield: makes 2 to 21/2 cozen cookies


    Cookie dough:
  • 2 3/4 cups all pur­pose flour
  • 2 tea­spoons cream of tartar
  • 1 tea­spoon bak­ing soda
  • 1/2 tea­spoon kosher salt
  • 2 tea­spoons cinnamon
  • 4 oz. good qual­ity bit­ter­sweet (60%) choco­late, melted (fol­low instruc­tions in this post)
  • 1 1/3 cups unsalted butter–softened
  • 1 1/3 cups gran­u­lated sugar
  • 2 eggs
  • Truf­fle center:
  • 5 oz. good qual­ity bit­ter­sweet (60%) chocolate
  • 1/4 cup cream
  • 1 table­spoon unsalted butter–softened
  • 1/4 to 1/2 tea­spoons chipo­tle chile pow­der (or some­where in between–depending on your taste. I used 1/2 teaspoon)


  1. Sift together the flour, cream of tar­tar, bak­ing soda, salt, and cin­na­mon. Set aside.
  2. Cream the but­ter and sugar together until fluffy. Add the eggs, one at a time, beat­ing after each addi­tion. Add the melted choco­late. (which you have melted fol­low­ing the instruc­tions in this post)
  3. Mix choco­late in and then grad­u­ally add the dry ingredients.
  4. Let the dough chill for 2–3 hours.
  5. Mean­while, make the truffles:
  6. In a small saucepan, place the cream and heat just until barely boil­ing. Pull off the heat and add the chopped choco­late and 1 table­spoon of soft­ened but­ter. Just let it sit for 5–7 min­utes until all the choco­late has melted. Stir together and pour into a small bowl and refrig­er­ate for 2–3 hours.
  7. Ready to bake:
  8. Remove the truf­fle mix­ture from the fridge. With a small spoon, scoop up enough truf­fle to make a ball the size of a small mar­ble. Set these on a plate as you make them and put in fridge to chill while you scoop the dough.
  9. Scoop chilled dough with a medium (#40) cookie scoop. Form all the balls at once.
  10. The dough will be firm, but not dry and crumbly.
  11. Take each ball and flat­ten out into a cir­cle about a 1/2 inch thick.
  12. Place one chilled truf­fle “mar­ble” in the cen­ter of the flat­tened dough.
  13. Using your fin­gers, gen­tly mold the dough around the truf­fle. It feels and acts a lit­tle like clay. Try not to flat­ten the truf­fle as you work.
  14. When truf­fle is com­pletely cov­ered, (inspect for cracks), roll it around in your palms until it is smooth and evenly round.
  15. Place on a bak­ing sheet pre­pared with a parch­ment paper liner, or a sil­pat liner.
  16. If you can tell which side of the ball has the thicker layer of dough, (usu­ally NOT where you cov­ered the truf­fle) place that side on the bot­tom. It’s bet­ter to have truf­fle ooz­ing out the top than the bot­tom if it’s going to ooze at all. The truf­fle layer flat­tens out along with the cookie, dis­trib­ut­ing the chipo­tle fla­vor pretty well through most of the cookie.
  17. Let the unbaked cookie balls sit in the fridge while the oth­ers are baking.
  18. Bake in a pre-heated 350 degree F. oven for 8–9 min­utes. The cookie will just begin to crack and will still look slightly soft and doughy at the center.
  19. Remove the pan and let the cook­ies rest for 5 min­utes before trans­fer­ring to a cool­ing rack.



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  1. I have died and gone to heaven. *wipes tear*

  2. WOW. A whole bunch of my favorite fla­vors all together, along with my favorite choco­late cookie type — chewy and moist. Very cool; I’ll def­i­nitely have to try this!

  3. I read the instruc­tions for melt­ing the choco­late for the truf­fles, but where are the instruc­tions for melt­ing the choco­late for the dough? I would love to bake the cookies!

  4. What do you mean by cream in the recipe? Does it mean heavy cream?

    • Yes, I use heavy cream, but it would also prob­a­bly work with reg­u­lar whip­ping cream. It’s just a basic recipe for truffles.

  5. I’d make the cookie dough part again (was really really really yummy!) but not the truf­fle part.

  6. I made these for a friend and got SO MANY com­pli­ments on them.. sent every­one here! Thanks.

    • Thank you for the com­ment! They are a tiny bit more labor inten­sive than your aver­age cookie, but so inter­est­ing and yummy in fla­vor. I’m glad every­one liked them!

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