Recipe #95 - Chocolate Truffle Cookies with Sea Salt

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In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm heat. This was my first using a double boiler!

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 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 degrees. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.

Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful no 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.

Side note: For a chunky and different twist add one of the following:

• 3/4 cup toasted pecans or pistachios
• 1/4 cup chopped candid ginger
• 1/3 cup sweetened coconut

Rating: 9

Time: 42 minutes

Yields: 24 cookies

Nutritional Information per serving: Calories 102 | Total Fat: 6.4g | Cholesterol: 20mg

Ingredients: 

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 prepared cookie dough

2 tablespoons unsalted butter

2 eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract 

1/3 cups Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough

2 tablespoons coarse sea salt, or as needed