THESE SALTED CHOCOLATE TRUFFLE COOKIES ARE THE BEST…
I have had these salted chocolate truffle cookies in my back pocket to share with you for a while. With Valentine’s Day just around the corner, it seems the right time – forget the millions of heart-shaped chocolates, you can’t ever have too much chocolate, right?
The key to these irresistible cookies is to under-bake them and to save some chocolate chunks for putting on top. They are chewy and delicious, but not belly-achingly rich as some chocolate cookies are. That is because they are made with cocoa, not melted chocolate (which can be almost too much sometimes, I find – just a bite and I am done). I prefer cocoa brownies and cocoa cookies so I can have MORE!
Here is a fair warning for these cookies though – they are DANGEROUS WHEN WARM. If you love chocolate, you will not be able to stop at just one cookie. Especially if they are warm, so dangerous when warm.
These are those cookies that when you take a bite, your eyes roll back and your voice says, “Mmm” without even realizing you made a noise. These cookies are like a truffle, but better. No joke, really truffles have nothing on these cookies. They are soft and especially fudgy. Gifting them might be kind of hard to do. BUT if you can somehow find a way not to eat them all yourself, they would make a great Valentine’s Day gift.
Salted Chocolate Truffle Cookies
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup butter, softened
- 2 large eggs
- 1 cup unsweetened cocoa
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 24 squares of unsweetened chocolate
- flaky salt for topping
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- Add butter and sugar to the bowl of a standing mixer. Beat on medium-high speed until very light and fluffy, for about 3 minutes.
- Scrape downsides of the bowl then beat in eggs, one at a time, then vanilla.
- With mixer speed on low, slowly add the flour mixture, and beat until combined.
- Cover with plastic wrap and place in the fridge for at least 45 minutes or overnight.
- Preheat oven to 175ºC. Place parchment paper on an un-greased baking sheet. Remove the truffle cookie dough from the freezer. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about 2 teaspoons of dough placing them about 2 inches apart.
- Using your oiled (or wet hand) flatten the dough into a small round disk. Repeat with remaining dough. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds.
- Bake 6-8 minutes, until slightly puffed and starting to crackle at edges. Cookies should still be soft and slightly underbaked.
- While the cookies are still warm top them with a few squares of unsweetened chocolate and a sprinkle of salt. Transfer to wire racks to cool completely.