1. Preheat oven to 350 degrees F. Spray 18 ramekins, 6 ounce size, with cooking spray and set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. With a mixer, cream butter and sugars together until smooth, about 3 minutes. Add in eggs and vanilla extract. Mix until combined.
4. With the mixer on low, slowly add in the flour mixture. Mix until flour disappears. Stir in the chopped truffles. Take a 1/4 cup of cookie dough and press it into a ramekin. Continue with the rest of the dough, or however many deep dish cookies you need. If you don't use all of the dough, you can keep it in the refrigerator for up to 3 days.
5. Place the ramekins on a large baking sheet and bake for 15-17 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2-3 minutes. Top with a scoop of vanilla ice cream. Garnish with chopped truffles and candy canes. Serve immediately.
Note-these cookies are best made in ramekins because the truffles ooze out.