Salted Dark Chocolate Truffle Cookies.
Know what happens when you make an entire batch of truffle cookies one afternoon by yourself?
You eat an entire batch of truffle cookies one afternoon by yourself.
I have no idea how I know such things.
I wish I could say I’m exaggerating but I’ve also just been living out of my suitcase since Thursday night which is literally sitting in the middle of my family room floor, so it’s a bit turmoilish over here. No, seriously. It’s just sitting here. The suitcase. Right in the middle. I’m staring at it as we speak (as I type?) and thinking I should really drag it upstairs. But alas… I will not.
The good thing is that it’s current location has been getting me plenty of exercise since I’ve been trying to live life as I normally do upstairs… with the majority of my belongings downstairs. I need my straightening iron! Run down the stairs. Run back up the stairs. I need socks! Back down the stairs. Back up the stairs. Not the socks I want. Back down the stairs. Can’t find my hairspray! Up the stairs, down the stairs… OMG. Spent 24 minute looking for hairspray that I use once every seven months. I need to get my act together.
And not eat cookies for lunch.
I am also the girl who apparently cannot photograph a cookie without the token glass of milk. Such a cliché. I mean, what do you even drink with cookies? I personally drink water, because I am weird and don’t like many beverages other than water and, well… wine. And rum. And tequila. But I certainly don’t like milk (unless we’re talking Kahlua. okay, I’ll stop.) plain. I can dip a cookie once but that’s about it.
These cookies are a funny story. Err, well, not really funny. Not funny at all, actually. Who created that expression anyway? It’s not very appropriate. Let’s say ironic. These cookies are ironic. That is also not the word I’m looking for but let’s roll with it anyway. I have tried making these cookies every year for three years. Each year they have been a massive failure, which I attribute to the fact that I HAVE NO PATIENCE. For anything. This time around though… I made the dough, stuffed it with these fat Ghiradelli chocolate chips (pretty sure that’s where the melty, gooey chocolate comes from), and actually let it chill for an acceptable amount of time. In years past I figured I was special enough and oh no, my dough didn’t have to chill for hours and hours. Um. Nope. It does. Unless you want paper thin, ugly as sin cookies that still taste delicious but are everything except for presentable.
I even had a little extra patience left over to go and dip my cookies in melted chocolate and chocolate sprinkles because I am such a texture freak and really wanted to bite down on a cookie covered in crunchy sprinkles. Doesn’t that sound fabulous? Maybe it’s just because I’m so enamored with sprinkles? I want to put sprinkles on all of the things.
Okay, now I’m done.
- 6 tablespoons unsalted butter
- 4 ounces bittersweet, mine was 60% chocolate, chopped
- 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 chocolate/dutch process cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- coarse sea salt for sprinkling
- if desired: additional melted chocolate for dipping and chocolate sprinkles for coating
- In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this 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 4 hours (or even overnight!).
- Preheat oven to 350 degrees 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. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.
I totally ate that.