Chocolate truffle cookies with sea salt

Chocolate Truffle Cookies with Sea Salt

I have some advice for you before you make these cookies.  Make sure there are other people around when you bake them!  These are so delicious that it’s much too easy to keep taste testing when you’re all by yourself, believe me.  The dark, rich chocolate is perfect with the sprinkling of sea salt, and they really do taste like decadent dark chocolate truffles.  I think you’ll love them as much as we did.

{one year ago:  roasted no-knead garlic bread}
{two years ago:  cinnamon roll pancakes with brown sugared apples and glaze}
{three years ago:  whoopie pies with attitude}

Recipe:  Chocolate Truffle Cookies with Sea Salt

(from Ghiradelli)

1/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 c. bittersweet chocolate baking chips, for melting into cookie batter
2 Tbsp. unsalted butter
2 eggs
1/2 c. granulated sugar
1 tsp. pure vanilla extract
1/3 c. bittersweet chocolate baking chips, for mixing into prepared cookie batter
2-3 Tbsp. coarse sea salt

In a heatproof bowl over a double boiler, melt chocolate and butter until smooth.  Turn off the stove and let chocolate sit over warm water.  Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture.  Stir to combine.  Add vanilla extract and mix.  Stir in flour mixture.  Cool for a few minutes (if batter is warm, chocolate chips will melt).  Stir in chocolate chips.  Chill for 10-15 minutes.

Preheat oven to 350 degrees.  Scoop rounded tablespoons of batter and place on baking tray.  Sprinkle each cookie lightly with a pinch of sea salt.  Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked.  Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven.  Cookies should be soft and gooey in the center.

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