Search thousands of recipes reviewed by home cooks like you.

Chocolate Truffle Cookies with Sea Salt

Chocolate Truffle Cookies with Sea Salt

  • Prep

  • Cook

  • Ready In

Ghirardelli(R)

The rich flavor of chocolate shines in these soft and gooey chocolate chip cookies, enhanced with just a pinch of coarse sea salt.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Laura
56
11/14/2011

I was excited to try a new recipe, but nothing about these turned out. I have made hundreds of different cookies and this is the only recipe to ever be a complete failure.

squawk93
31
11/4/2011

Delicious hot from the oven! The sprinkling of sea salt really enhanced the chocolate flavor.

NETTYB
14
11/17/2011

These came out exactly as stated in the recipe. I was worried because the batter was so gooey but once you refrigerate it it scoops fairly easily. I added pecans and the nuts and the salt really added a nice touch. They are very soft and gooey inside, almost undercooked but more like gooey melty chocolate. I am not a dark chocolate fan but these were delicious.