Salted Dark Chocolate Truffle Cookies

Anyone out there a fan of truffles? You know, the indulgent dark chocolates that have a smooth texture enroabed in a chocolate shell? Now imagine that truffle got baked so it had the texture of a fudgey chocolate cookie on the outside instead of a chocolate shell. Add a sprinkling of sea salt on the top and you have these cookies.

Salted Truffle Cookies

I can’t even explain to you guys how good these cookies are. Honestly. You are going to want to make these the next time you need a chocolate fix. Or you want to impress your friends. Or you just want to do something for yourself.

Salted Truffle Cookies

I made these on a whim because we were having friends over. I was glad I broke my own rule about always using my cupcake scoop for cookies. These were very rich and indulgent – I mean look at that batter, it looks just like ganache!

Salted Truffle Cookies

You know, Hubby keeps telling people that he’s not a chocolate guy. I think he’s lying through his teeth. Maybe I’ve converted him and he’s still in denial about it. I watched him gobble up quite a few of these without thinking twice. They were so good I had to get them out of the house so I sent a dozen home with our friends. I was glad I did it and then sad the next day when we didn’t have any cookies in the house. You win some and you lose some I guess…

Salted Truffle Cookies

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Salted Dark Chocolate Truffle Cookies

Chocolate cookies with a truffle-like interior and a sprinkling of sea salt

Yield: 3.5 dozen cookies

Ingredients:

6 Tbsp unsalted butter
4 oz bittersweet chocolate, chopped
2 cups dark chocolate chips
1/2 cup + 2 Tbsp flour
2 Tbsp dark chocolate/dutch process cocoa powder
1/4 tsp salt
1/4 tsp baking powder
3 eggs
3/4 cup sugar
2 tsp vanilla
coarse sea salt for sprinkling

Directions:

In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined.

Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined.

Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for at least 4 hours.

Preheat oven to 350 F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds.

Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them.

Once removed, place on wax or parchment paper to cool completely.

Recipe from How Sweet It Is

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5 Responses to “Marbled Cheesecake, also known as…”

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    1
    Maci — December 30, 2008 at 2:33 pm

    I too didn’t have a pan big enough for a water bath. I just cooked it for 1 hour and 30 minutes and then let it cool on a wire rack for 30 minutes. I didn’t even cool it in the oven. I haven’t tasted it yet, so I don’t know if it turned out ok…but it looks just like my other that I made.
    Hey if it tastes good who cares what it looks like?!

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    2
    Joelen — December 30, 2008 at 3:03 pm

    Regardless of how it looks, it’s the taste that matters! My cheesecakes look similar when I don’t do a water bath. Another idea with cheesecake is to make cheesecake truffles with leftovers (that is, if you even have any!) 🙂

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    3
    Dolores — December 30, 2008 at 8:06 pm

    If you get an answer to your cake running over problem would you mind sharing it? I had the same problem, despite the fact my pan met Dorie’s requirements. I’m also curious where I went wrong.

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    4
    Steph — December 30, 2008 at 11:37 pm

    I’ve had similar problems, especially with the cracking, which I believe is from cooking too long. Once I started taking cheese cakes out based on time and not appearance the problem went away. I think a lot of cooking still takes place from the internal heat…just a theory…BTW, great marble effect on your cake!

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    5
    CB — December 31, 2008 at 3:54 pm

    Aawwww poor little cheesecake. To be honest I am not sure why your cheesecake fell but I know when I make cheesecake mine always bakes more evenly when I use a water bath also if the internal temperature reaches 160F (don’t quote me) it starts to make the cheesecake crack. Maybe next time don’t bake it as long? Either way taste is the most important IMO. 🙂
    Clara @ iheartfood4thought

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