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.
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.
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!
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…
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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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Per usual, these look fantastic! Wishing you and C a Merry Christmas!
These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!
Jess
http://flourchildjessie.blogspot.com/
you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!
Do you add the crushed peppermint before or after adding the chocolate chips?
beantownbaker — December 17th, 2013 @ 10:58 am
At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.
I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…
beantownbaker — December 26th, 2013 @ 10:57 am
Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!
Do I need to adjust the recipe for my high altitude?
Thanks for sharing such a clear breakdown of Funfetti Oreo Cupcakes | Beantown Baker. For anyone comparing perspectives, Bizarre Lineage Wiki is another helpful reference.