Know what happens when you make an entire batch of truffle cookies one afternoon by yourself?
You eat an entire batch of truffle cookies in one afternoon.
I’ve been living out of my suitcase since Thursday night — it’s literally sitting in the middle of my family room floor. I should probably drag it upstairs, but I haven’t. Its current location has forced me into a ridiculous number of trips up and down the stairs: the straightening iron, socks, hairspray (which I spent 24 minutes looking for despite using it once every seven months). Clearly I need to get my act together. And stop eating cookies for lunch.
I also apparently can’t photograph a cookie without the obligatory glass of milk. What else do you drink with cookies? I mostly drink water (and sometimes wine, rum, or tequila). I don’t love plain milk — I might dunk a cookie once, but that’s about it.
These cookies have an oddly long backstory. I tried making them every year for three years and each year they were a disaster — mainly because I have no patience. This time I made the dough, stuffed it with generous Ghirardelli chips (that’s where the melty, gooey pockets of chocolate come from), and actually let the dough chill for a proper amount of time. Turns out the dough does need hours in the fridge unless you want flat, unattractive cookies that still taste fine but don’t look like much.
With a little extra patience, I melted chocolate and dipped half of each cookie, then covered them in chocolate sprinkles because I’m a texture person and love the crunch. Sprinkles make everything better, in my opinion.
These cookies are rich, chocolatey, slightly salty on top, and delicate once cooled. They store reasonably well but can be fragile, so handle them gently.
Salted Dark Chocolate Truffle Cookies
24
to 30 cookies
10 mins
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Ingredients
- 6 tablespoons unsalted butter
- 4 ounces bittersweet chocolate, chopped (about 60% cacao)
- 2 cups dark chocolate chips
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 2 tablespoons dark cocoa powder (Dutch-process)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- coarse sea salt for sprinkling
- optional: additional melted chocolate for dipping and chocolate sprinkles for coating
Instructions
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In a large bowl, melt the butter, chopped bittersweet chocolate, and 1 cup of chocolate chips. Microwave in 30-second increments, stirring until fully melted. Set aside to cool completely.
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In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
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In the bowl of an electric mixer, beat the sugar and eggs on high until light and fluffy, about 2 minutes. Add vanilla and the cooled chocolate mixture, beating 1–2 minutes more until combined. Scrape down the bowl, then fold in the dry ingredients with a spatula until just combined. Fold in the remaining chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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Preheat the oven to 350°F. Line a baking sheet with parchment or a silpat. Wet your hands and roll dough into 1-inch balls, spacing about 2 inches apart. If baking in batches, keep dough chilled between rounds. Sprinkle a little coarse sea salt on each ball and bake for 9–10 minutes. Remove from the oven, sprinkle a touch more salt, and let cool on the baking sheet for at least 10 minutes. Transfer to wax or parchment paper to cool completely. Once cooled, dip half the cookie in melted chocolate and coat with sprinkles if desired. Store carefully — cookies are fragile when fully set.
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I appreciate you so much!
I totally ate that.