Salted Chocolate Truffle Cookies

For the ultimate in sweet and salty, chocolate-y, gooey deliciousness, try these Salted Chocolate Truffle Cookies!

stack of Salted Chocolate Truffle Cookies on a white plate

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.

overhead view of Salted Chocolate Truffle Cookies stacked on a white plate

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.

partially eaten Salted Chocolate Truffle Cookie on top of a stack of cookies

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.

Find more cookie recipes in the Recipe Index.

More Sweet and Salty Cookies

Yield: about 24 cookies

Salted Chocolate Truffle Cookies

Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 50 minutes

Salted Chocolate Truffle Cookies are the prefect blend of brownies and cookies. So chewy, rich, and fudgy!

stack of Salted Chocolate Truffle Cookies on a white plate

Ingredients

  • 1 & 1/2 cups (about 9 ounces/255g) bittersweet chocolate
  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (59g) semisweet mini chocolate chips*
  • 2 to 3 tablespoons coarse salt, such as fleur de del

Instructions

  1. 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.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the sugar and eggs. Slowly add the chocolate mixture, and stir to combine. Stir in the vanilla extract.
  4. 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.)
  5. Chill the dough for 15 minutes.
  6. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
  7. 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.)
  8. 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.
  9. 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.
  10. Cool the cookies on the pan on a wire rack for 10 minutes. Then, remove the cookies to wire racks to cool completely.

Notes

*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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