Chocolate Cardamom Truffle Cookies

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Chocolate Cardamom Truffle Cookies


Sourceadapted from a recipe by Chef Monica Pope as seen in the Wholesome Sweeteners "Dessert First" online holiday cookbook
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


We tested these out in our Community Engagement Department at the Co-op to rave reviews! They're small cookies that pack a chocolaty punch and disappear quickly.


8 ounces
chocolate, bittersweet
2 tablespoons
butter, unsalted
1/4 cup
flour, all-purpose
1/4 teaspoon
baking powder
3/4 teaspoon
cardamom, ground
1/4 teaspoon
salt, kosher
egg (large)
1/2 cup
sugar, granulated
1 teaspoon
vanilla extract
2 ounces
chocolate, bittersweet


In a heatproof bowl over simmering water (or using a double boiler), melt the 8 ounces of chocolate and the butter until smooth. Remove from heat and set aside. 

Combine flour, baking powder, cardamom and salt, and whisk to combine.

In a heatproof bowl or the top of a double boiler, whisk together eggs and sugar. Place this mixture over simmering water and whisk constantly until mixture is hot to the touch. Remove from heat and add egg mixture to the warm chocolate mixture. Stir to combine and add the vanilla extract. Stir to combine again.

Gently stir in the flour mixture. Cool the batter for a few minutes and then mix in the remaining 2 ounces of chocolate chunks. Chill batter in the refrigerator for 10-15 minutes.

Preheat oven to 350 F degrees.

Scoop rounded tablespoons of batter on a parchment-lined (or reusable Silpat-lined) baking sheet. Bake cookies for about 7 to 8 minutes, until the outside looks slightly cracked. Resist the urge to overbake them! These cookies should be soft and gooey on the inside.