These chubby triple chocolate cookies are stuffed with a brownie ganache center making them absolutely irresistible. Rich, decadent and truly one of the best cookies you’ll ever eat!
With Valentine’s day approaching, I’m not a “flowers and candy heart” kind of girl. I don’t want a fancy dinner out or a 10ct diamond bracelet.
…well, let’s be real here. I would NOT turn away a 10ct bracelet. Mama didn’t raise no fool!
For me, I’d rather keep that day more personal by doing stuff that’s truly from the heart versus ‘bought’ – again, still wouldn’t turn away that bracelet but you know what I mean.
I prefer from-scratch things:
- A home-made card
- my choice of a movie
- the bigger half of the blanket
- a homemade, from-scratch treat like these cookies!
So let’s talk about these Chocolate Chubby Cookies
I could have made these cookies without the brownie truffle stuffing but why would I ever do something silly like that?
Okay so truth, the filling came about after I found that I had leftover brownies (yes that is a real thing) that we weren’t feeling anymore. translation – we wanted a new dessert.
I knew I wanted to make chocolate cookies with mini chips with more of a fudgy texture, but I felt guilty looking at the plate of brownies knowing that I’d probably end up pitching them to make room for the new dessert.
I was whipping up a batch of ganache and that’s when it hit me. Why not add crumbled brownies to the ganache?! GENIUS, I know!
So to the batch of ganache went a cup of crumbled brownies.
How to make the Brownie Ganache Truffle Filling
Ganache is nothing more than heavy cream and chopped chocolate. You can use chopped chocolate blocks or really good chocolate chips.
- To make it simply heat the cream over a double boiler until it starts to bubble around the edges. Do not boil it. If you don’t want to do that, you can microwave the cream in 10-15 second increments.
- Once the cream is heated through, add the chocolate and, this is important, LET IT SIT. You do not want to stir it. Let it sit for 5 minutes before you whisk … slowly!
- Slowly whisk together the chocolate and cream until it’s smooth and silky. Once creamy, fold in the brownie pieces. Allow to cool for 30 minutes then place in the fridge to cool completely.
- Once it’s cooled, use a mini cookie scoop and scoop out little balls. Roll them til round and place on a parchment-lined pan and repeat. Once the balls have been formed, place them in the freezer until frozen. ~1 hour.
Chef’s Tip about these Brownie Truffles
You want the balls frozen solid before you add them to the middle of the cookie dough. If not, they will melt too fast as the cookie bakes and ooze out all over the place.
Ingredients needed to make these Chocolate Chubby Cookies with Truffle Filling
- Chocolate – I use a mixture of semi-sweet, milk and mini chips. You can use all chocolate chips but use the best quality chips like these.
- Chocolate extract
- Dutch Processed Cocoa powder
- Typical cooking ingredients – eggs, sugar, flour, salt, leavening agents, butter
- Brownie Pieces
- Bourbon – optional but kicks up the flavor of the truffle filling!
Let’s Get Baking!
These cookies aren’t hard to make but it does require a bit of planning.
- Make the Brownie Ganache Truffles frozen solid.
- Once the truffles are frozen solid, make the cookie dough.
- Melt the chocolate and butter until nice and smooth. Set it aside as you want it to cool slightly.
- Grab a stand mixer fitted with the paddle attachment and beat together the sugar, extract, and eggs until well combined. You want to be sure that there’s no grainy sugar visible.
- Add in that luscious melted chocolate and slowly turn the mixer on to blend it in.
- Slowly add in the flour mixture just until combined then fold in the mini chips.
Adding the Brownie Ganache Truffle to the Cookie
Now here comes the “hard” part. And I call it a hard part as it’s SUPER hard to resist eating the truffles straight from the freezer!
- Scoop up a cookie dough ball and form it into a ball.
- Take your thumb and press a cavity/well into the center almost making it like a cup.
- Grab a frozen truffle from the freezer and place it in the center of the cookie dough.
- Wrap the cookie dough around the truffle ensuring that it’s all covered.
- Repeat until they are all formed.
If your kitchen is warm you’ll want to put the cookie dough balls into the freezer until all the cookies are shaped.
Tips about these Chocolate Chubby Cookies
- You want to bake these just until the sides are just set. The top may still be soft but that’s OK. They will set once they cool.
- Do NOT overbake these!
- Allow to cool for at least 5 minutes on the pan before gently transferring it to a cooling rack.
- *IF* these last, store in an airtight container for up to a week. Again, that’s a big IF when it comes to them lasting more than a day.
- You can shape and freeze for up to 3 months in a freezer-safe bag. To bake them from a frozen state, just add another 2-3 minutes to the overall baking time.
Add-ins to these Chocolate Chubby Cookies
- Chopped toasted pecans – about a 1/4-1/2 cup
- Toffee Chips – These add such a great buttery and crunchy flavor
- Irish Cream – add some Bailey’s Irish Cream to the ganache to kick it up a notch
- Mint – mint extract and mint chocolate chips (like Andes Candies) would be amazing in these
- Peanut Butter – um, hello. Peanut butter and chocolate! I would add about 3 tablespoons of creamy peanut butter to the ganache and about 3 tablespoons to the cookie dough too. If you do this, I would add another tablespoon of flour to the cookie dough.
Brownie Truffle Ganache Filling
- 3/4 cup heavy cream
- 1 1/4 cup chopped chocolate (semi sweet and milk blend)
- 1 cup brownies, crumbled
- 1 ounce bourbon (optional) or can use 1 teaspoon chocolate extract
- 5 ounces semi-sweet chocolate, chopped
- 4 tablespoon unsalted butter
- 3/4 cup light brown sugar, packed firm
- 2 large eggs, room temp
- 1 teaspoon chocolate extract (can use vanilla in a pinch)
- 1 1/2 cups ap flour
- 1/4 cup Dutch Processed Cocoa powder
- 1/2 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- Place the chopped chocolate in a large glass bowl. Place the cream in a pan over medium heat and bring just until it starts to boil/bubble around the edges. Pour the cream over the chocolate and let sit undisturbed for 5 minutes.
- Using a whisk or rubber spatula slowly start to stir the cream and chocolate together until smooth and creamy. At this point, fold in the brownie pieces and optional bourbon. Allow to cool for 30 minutes then place in the fridge to cool completely. ~2 hours.
- When the ganache is firm to the touch, scoop out a teaspoon of mixture and roll into a ball. Place on a parchment-lined pan and repeat. Once all of the balls have been formed, place them in the freezer until frozen. ~1 hour. At this point you can remove the pan, place the balls in a freezer bag until ready to use (or eat on their own!).
- Preheat the oven at 350F, rack in the middle. Line a cookie sheet with parchment. Set aside.
- Place the 5 ounces semi-sweet chocolate and butter in a microwave safe bowl. Microwave in 30 second increments until fully melted and smooth. Set aside to cool slightly.
- Sift together the flour, cocoa powder, espresso powder and salt into a bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, brown sugar and extract until well combined, scraping down the sides. ~5 minutes. Add in the melted chocolate mixture and slowly turn the mixer on to combine. Once the chocolate is all incorporated, slowly add in the flour mixture in small increments, scraping down the sides. It’s okay if it doesn’t all get blended it. A few streaks are OK.
- Remove the bowl from the mixer and fold in the chocolate chips. At this point, remove the truffles from the freezer. *If your kitchen is hot, only remove a few truffles at a time.
- With a medium cookie scoop (or 2 heaping tablespoon), form the dough into a ball and, using your thumb, press a cavity in the center. Place one truffle ball in the middle and form the cookie dough around it. Repeat and leave a 2” space between each cookie.
- Bake for 8-11 minutes or until the sides are set and the top is still slightly soft. The cookie will firm up as it cools. You do not want to overbake these.
- Cool on the pan for 5 minutes then carefully transfer to a cooling rack. Allow to cool completely before storing in an airtight container.
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