Recipe for the Weekend – Heartbreak Chocolate Truffle Cookies

All heartache will be forgotten with the help of Kamran Siddiqi’s Heartbreak Chocolate Truffle Cookies. 

Heartbreak Chocolate Truffle Cookies


After a heart-wrenching break-up, I found myself making these cookies on a near-daily basis for several weeks; I’d eat one a day, late in the evening, when I felt my soul at its weakest. It was the only way I could get the strong fix of chocolate I needed to mend my aching heart.

Chocolate, friendship, and laughter are crucial to mending a broken heart, so make sure to have a couple of these, your best friends on speed dial, and a funny book by your side. And if all else fails, eat cookies and watch videos of cute kittens and puppies on YouTube; all will be well, my dear reader. I promise!


½ cup/115 g unsalted butter, cut into ½-in/12-mm cubes

5 oz/140 g dark chocolate (minimum 64 percent cacao), roughly chopped

⅔ cup/80 g whole-wheat pastry flour

3 Tbsp unsweetened cocoa powder (natural or Dutch-processed)

½ tsp baking powder

½ tsp fine-grain sea salt

¾ cup/150 g packed light brown sugar

2 large eggs

2 tsp pure vanilla extract

1 ½ cups/340 g chocolate chips or 2 ¾ cups/ 350 g shelled unsalted dry-roasted pistachios, or a mixture


  • Position a rack in the upper third of the oven. Preheat the oven to 350°F/180°C. Line a rimmed baking sheet with parchment paper.


  • In the top of a double boiler over simmering water, melt together the butter and dark choco­late. Set aside to cool for a few minutes.


  • Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.


  • In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, eggs, and vanilla on medium speed until smooth and creamy, about 2 minutes. Turn off the mixer and scrape down the sides and bottom of the bowl. On low speed, beat in the melted butter and chocolate. Turn off the mixer and stir in the flour-cocoa mixture until just combined. Then stir in the chocolate chips.


  • Drop 3-Tbsp portions of dough onto the pre­pared baking sheet about 3 in/7.5 cm apart.


  • Bake for 13 to 16 minutes, rotating the baking sheet halfway through baking, until the cookies are crackly and the centers are still soft. Allow the cookies to cool on the baking sheet for about 10 minutes, or until it is cool to the touch. Then transfer the cookies to a wire rack to cool a bit before eating. The cookies will keep in an airtight container at room temperature for up to 3 days.



During my entire mending period, I never really intended on sharing these cookies (they were for me, after all) with a large crowd of folks, so I found myself, more often than not, baking a couple of these cookies at a time and storing the rest of the cookie dough as per these instructions: Unless you absolutely want to bake a few dozen cookies in a day, store extra cookie dough in the freezer. First portion out the dough onto a parchment-lined baking sheet, and place the sheet in the freezer for about 30 minutes, or until the dough is fi rm. Transfer the portioned-out dough to freezer-safe re-sealable bags marked with the kind of cookie dough and the date. Most cookie doughs freeze safely for up to 6 months

Copyright © 2014 by Kamran Siddiqi.

Hand Made Baking