Triple chocolate truffle cookies recipe is an irresistible treat for the ultimate chocolate lover. Semi-sweet, bittersweet and unsweetened chocolate make for a fudgy cookie with a crisp meringue like exterior that dissolves with each bite.
Melt unsweetened chocolate, bittersweet chips, and butter in a heatproof bowl set over a saucepan of simmering water stirring frequently, until completely smooth and glossy. Remove bowl from the pan and set aside to cool slightly.
Stir coffee powder and vanilla extract together in small bowl until dissolved.
Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until combined, about 30 seconds.
Whisk flour, baking powder and salt together in medium bowl. Using a large rubber spatula, fold flour mixture and semi-sweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 10 to 15 minutes until batter firms up. It will more closely resemble thick brownie batter than cookie dough.
Meanwhile, adjust two oven racks to upper and lower-middle positions and heat oven to 350°F. Line two large baking sheets with parchment paper.
Using 1 heaping tablespoon batter per cookie. Place cookies 2-inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 12 minutes, rotating baking sheets top to bottom and front to back halfway through baking time.
Transfer baking sheets to racks and cool cookies completely, on baking sheets before serving.