Get the Recipe:
Salted Chocolate Truffle Cookies
Rich, fudgy chocolate cookies with soft centers, crackly tops, and a light sprinkle of flaky salt. These brownie-like cookies come together quickly and deliver deep chocolate flavor in every bite.
Ingredients
- 9 ounces (255 g) bittersweet chocolate
- 2 tablespoons (28 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (59 g) mini semisweet chocolate chips
- 2 to 3 tablespoons coarse salt, such as fleur de del
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Instructions
- 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 (175°C). 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.
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Notes
- Recipe slightly adapted from Ghirardelli.
- Chocolate choice: Use a good-quality bittersweet or semisweet baking chocolate bar or discs for the smoothest melt and best flavor. Chocolate chips don’t melt as evenly.
- Mini chips work best: Their smaller size distributes chocolate throughout the cookies without making scooping difficult.
- Don’t over-bake: Pull the cookies when the edges look set and the centers still look soft. They’ll finish setting as they cool.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate for up to 5 days and bring to room temperature before serving for the best texture.
- Freezer-friendly: Both the dough and baked cookies freeze well for up to 2 months.
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