For the ultimate in sweet and salty, chocolate-y, gooey deliciousness, try these Salted Chocolate Truffle Cookies!
I hesitate to make big, definitive declarations about recipes. We all have different tastes and preferences, so “the best” to one person may not appeal to another. But, these cookies. Well, these cookies are something special. I’m just going to say it. This is my new favorite chocolate cookie.
These cookies exist somewhere between cookies and brownies. If you’re a fan of both, then you’ll be ecstatic. While they take on the form of a cookie, the texture is fudgy like a brownie or a truffle. And, they are oh so rich. Wow.
The dough is so gooey you’ll think you’ve done something horribly wrong. But, hang with it. After a little refrigerator time, it will scoop into little dough balls that will even stay on the baking pan in cookie-like form while they bake.
Once you suffer through letting the cookies cool, that’s when the magic happens. When you bite into one of these beauties, you’ll know what I mean. There is a thin outside layer that is just a bit crackly. In the middle, there is this soft, gooey, rich, amazing chocolateness that should satiate any chocolate fan. It’s every bit as soft and rich as a chocolate truffle.
You all know what a fan of sweet and salty I am. That little sprinkle of salt on top makes me giddy. You can easily adjust the amount of salt on each one to your degree of sweet and salty love. Or, if you just want sweet, leave it off. They’ll still be utterly delicious.
2 to 3 tablespoons coarse salt, such as fleur de del
Place the bittersweet chocolate and butter in a microwave-safe bowl. Heat at half power in the microwave in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the sugar and eggs. Slowly add the chocolate mixture, and stir to combine. Stir in the vanilla extract.
Add the flour mixture in three portions, mixing just until combined. Stir in the chocolate chips. (If the dough is still warm, allow it to cool before stirring in the chocolate chips so that they won't melt.)
Chill the dough for 15 minutes.
Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
Use a cookie scoop to drop tablespoonfuls of dough onto the prepared pans. Sprinkle each cookie with the desired amount of salt. (I use less than a pinch.)
Bake the cookies, one pan at a time, 8-10 minutes, or until the outside edges of the cookies are slightly cracked but the centers are still soft. Do not overbake.
Refrigerate the remaining dough until ready to bake. If the dough has become too hard, allow it to sit at room temperature for a few minutes before scooping and baking.
Cool the cookies on the pan on a wire rack for 10 minutes. Then, remove the cookies to wire racks to cool completely.
*I find that mini chocolate chips work best for these cookies. If you use regular-sized chocolate chips, I suggest chopping them into smaller pieces.
Recipe slightly adapted from Ghirardelli.
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28 Comments on “Salted Chocolate Truffle Cookies”
Perfect. Cookie. Pinning ASAP!
Oh good lord it’s like cookie porn.
These look so incredible. I needs em. NEEDS
Now those are some serious chocolate cookies. I could really do some damage with those. 😃
These cookies look INCREDIBLE! Yum, so delicious! I need some chocolate. 🙂
Ooo heck yes. Brownie-like cookies are my favorite kind of chocolate cookies. Normally I’m not a big chocolate cookie fan 9I prefer regular base cookies for my chocolate chips), but brownie-style cookies are awesome!
I love rich cookies! The sea salt on top will cup the sweetness beautifully, I can’t wait to try!
I’m so into salted cookies right now. These are going on the “to-make list” ASAP.
Ooooh– these look amazing! I’ve had your salted chocolate chip cookies (I think I got them at the Food Blogger Bake Sale in Fort Green’s Flea?) and uh-mazing. So I def trust your judgement on these guys.
These look lovely!
Sounds like a good cookie for me because I do not particularly like brownie edges…..but love the fudginess. Curious, the Ghirardelli recipe calls for only 1/4 c flour. Did the cookies turn out differently with that amount?
JEP, thank you for pointing that out. That was actually an error on my part. 1/4 cup of flour is correct, and I’ve updated the recipe. Thanks!
My heart actually skipped a beat when I saw the photo of these! Oh so perfect.
These are amazing… I can’t even look at the photo without drooling. The salt definitely adds something as well, I must have them!
These cookies are absolutely incredible. I adore how soft and chewy they look!
Wow.. these looks so delis!!! YUM!
Cookies with a fudgy brownie texture? Ummm yes please!
These look fabulous!
It is a very interesting combination: salt and chocolate. I have never tried it, but since I am a chocolate fanatic, it is never too late. Thanks for sharing the recipe!
These cookies sound absolutely incredible! the texture sounds perfect!
These look beyond good.
I printed the recipe.
have you by chance frozen the dough and baked the cookies later? wonder if there was any difference!
Susie, I haven’t frozen the dough. Cookie dough generally freezes well, so it’s definitely worth a shot!
These look great! One thing, would using bittersweet chocolate make these taste more bitter/less sweet? I have a sweet tooth and lean towards the milk chocolate side and towards fudgy brownies that aren’t too bitter. Do you think this would be for me? Or should I use all semi-sweet chocolate chips to make it less bitter?
You can substitute semisweet chocolate if you like. You’ll get more sugar from the chocolate along with the additional sugar in the recipe.
how should the dough come out because mine is more batter than dough..?
It’s a gooey dough, but the chilling time will make it more scoopable.
Hi I’m going to make these right now… I am not sure about the amount of flour you posted… Is 1/4 cup correct???
Yes, that’s correct.