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. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.