Sunday, November 16, 2014

Chocolate Truffle Cookies with Sea Salt

Photo: Ghirardelli Chocolate
I'm from the San Francisco Bay Area, so anything Ghirardelli works for me. I found this recipe on the Ghirardelli website, and it's my go-to chocolate cookie recipe now. The salt brings out the flavor of the chocolate.


1/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 Tbsp sweet butter
2 eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough 2 to 3 tablespoons coarse sea salt

In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off 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 whisk and slowly add 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.
Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until outside looks slightly cracked.
DO NOT OVERBAKE cookies as they will continue to bake as they cool when removed from oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following:
3/4 cup toasted pecans or pistachios
1/4 cup chopped candied ginger
1/3 cup sweetened coconut

1 comment:

Choclette Blogger said...

It seems ages since I made any decedent cookies - these look like the ones I should try.