Cookies are textural and flavorful wonders, but it isn’t until we grow up that we really understand the flip side of their magic; they are easy to make and require no special equipment — Tish Boyle,The Good Cookie.
These are not the usual kinda Chocolate Chip Cookies… Like how their name suggests, they are Truffle Cookies, and quite chewy and gooey if eaten the same day. They firm up in a day or two, assuming a more cookie-ish texture.You get all of the melted Chocolate Chip in the first bite which can be a major Chocolate rush…and they are rich..with nearly 2 cups Chocolate Chips and just 1/4 cup of flour, they sure spell Decadence all the way…but if you are sold out to Chocolate, then don’t worry, you will looove the chocolate overhaul..I make it for those people who develop cold turkey if they don’t have a regular dose of good chocolate every now and then, just to see them react the way they do, smile…
I love the dimension the sea salt gives it, would suggest sprinkling a wee bit of it once the Chocolate Chip cookie comes out of the oven. Otherwise, it tends to melt into the cookie.
Hope you enjoy:
Click on Chocolate Truffle Cookies with Sea Salt, to visit the site from where I got the recipe.
Ingredients for Chocolate Truffle Cookies:
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough (I used whatever I had, but Baking Chips do make a difference in terms of visual appeal)
2 tablespoon salted butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt (I used just a sprinkling)
Directions for making Chocolate Truffle Cookies
In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt).
Stir in chocolate chips. Chill for 10-15 minutes.
Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Chill the dough a while in the fridge.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.Sprinkle each cookie lightly with a pinch of sea salt.
If this is your first time baking a cookie, ‘d suggest some hints to ensure cookie success by scrolling down in the link, https://flavorrules.wordpress.com/2012/10/04/coconut-diamonds/
Thanks for stopping by….