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Loganberry Inn Chocolate Truffle Cookies


Prep Time:

e.g. 20 minutes

Cooking Time:

9 to 11 minutes


36 cookies


  • 2 tbsp. Unsweetened Cocoa Powder
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 cup Miniature Chocolate Chips
  • 1 cup Finely Chopped Walnuts
  • 1 1/3 cups 60% Cocoa Ghirardelli Chocolate Chips
  • 6 tbsp. Butter
  • 3 Eggs
  • 1 cup White Sugar
  • 1 1/2 tsp. Vanilla Extract
  • 1 1/2 cups All Purpose Flour


In the microwave or in a metal bowl over a pan of simmering water, melt 1 1/3 cups 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 miniature chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Roll in chopped walnuts and then flatten cookie dough. Place on ungreased cookie sheets so they are 2 inches apart.


Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 36 cookies.