Crew’s Mess: Chocolate truffle cookies

Feb 22, 2020 by Capt. John Wampler

Crew’s Mess: by Capt. John Wampler

From time to time, I find a conundrum when it comes to epicurean delights. Take, for instance, truffles. 

Ask a chef at a fine restaurant to describe a truffle, and they will wax poetic about an expensive fungus that grows beneath oak trees in France and is found by pet pigs. 

Now, ask a pastry chef to describe a truffle, and they will describe a soft-centered confection coated in tempered chocolate. So, the only determination I can come up with is that a truffle is both: a fungus and a chocolate delight.

With leftover ingredients from last month’s brownie recipe, and Valentine’s Day being the No. 1 day on which chocolate is gifted, I will show you how to make a delicious and easy chocolate truffle cookie. 

This recipe uses relatively little flour, resulting in dense, fudge-like cookies. They keep well in the freezer – but you may have a hard time waiting for them to thaw before you eat them.


  • Four 1-ounce squares unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips
  • 6 tablespoons butter
  • 3 eggs
  • 1 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoons baking powder
  • 1/4 teaspoons salt


  • In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips and the butter, stirring occasionally until smooth. Remove from heat and set aside to cool. 
  • In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. 
  • Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 
  • Fold in remaining 1 cup chocolate chips. 
  • Cover dough and chill for at least an hour or overnight.
  • Preheat oven to 350 F (175 C). 
  • Using a medium cookie scoop, roll chilled dough into 1-inch balls. Dredge the top of the balls in sprinkles, macadamia nuts, or leave plain. 
  • Place on parchment paper-covered cookie sheets so they are 2 inches apart. Note: It is easier to roll dough if you keep your hands slightly moistened.
  • Bake for 11-14 minutes in the preheated oven. 
  • Allow cookies to cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.

Capt. John Wampler ( has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.