Monday, December 15, 2014
Salted Chocolate Truffle Cookies
Rich, fudgy and slightly salty. A delicious combination that is also decadent which makes it an amazing holiday cookie. Seriously, these take no extra time or skill than any other cookie on your holiday list (they're still basic drop cookies), but the flavor and texture will make them seem so much more amazing. This brownie-like cookie gets it's flavor from three types of chocolate and an extra special finish of sea salt intensifies all that chocolate goodness. I gave most of these away and Dave and I bartered for the remaining few. I was being generous in this pregnancy. In any case, I'm hoping to get a chance to make these again soon.
It's obvious I love cookies and of course this is my favorite time of the year, what with the making and sharing of all kinds of delicious, amazing cookies. One of my favorite things is hearing from my friends how they devour, hide, and/or scream like kids on Christmas morning when they receive their tin of cookies in the mail. And it gets better now that so many of my friends have kids and they get equally excited. So when I have the opportunity to send cookies to strangers--and receive them in my mailbox as well--I jump. Which is why I love the Great Food Blogger Cookie Swap and was happy to join for the fourth year. Organized by Lindsay from Love and Olive Oil and Julie from The Little Kitchen, I was secretly assigned 3 different bloggers to receive these amazing cookies from me. In return, I received a dozen cookies each from 3 different bloggers. It was definitely exciting receiving my own little boxes of goodies in the mail. I had the pleasure to bake for Sarah from Fantastical Sharing of Recipes (which was fun for me since Sarah is the lady in charge of Secret Recipe Club), Shelby from The Life and Loves ofGrumpy's Honeybunch, and Sue from It's Okay to Eat the Cupcake. In return, I received an awesome tin of Cranberry Dream Bars from Christine at Chew Nibble Nosh (I think these were Dave's favorite), Shortbread Turtle Thumprints from Mary at Goodie Godmother (sooooo good), and Oatmeal Chocolate Chip Pecan cookies from Katie at The Perfect Brownie (the baby and I decided these were perfect for breakfast). Many thanks to my cookie swappers--be sure to visit them to get the recipes for these delicious treats.
I wanted to make something special for the cookie swap, so I scoured my pins and found this gem from Jen at Beantown Baker. I'd just picked up some flaky sea salt and thought these Salted Dark Chocolate Truffle Cookies would be perfect. A simple process brings together bittersweet chocolate, dark chocolate chips and cocoa powder. Made a little like brownie batter without much flour, the consistency is fudgy and chewy. Perfect for celebrating and sharing.
Salted Chocolate Truffle Cookies
4 ounces bittersweet chocolate
6 Tablespoons butter
2 cups dark chocolate chips, divided
1/2 cup plus 2 Tablespoons flour
2 Tablespoons cocoa powder, dark or high fat
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup sugar
2 teaspoons vanilla extract
flaky sea salt for sprinkling
Finely chop chocolate. Place in a microwave safe bowl with butter and 1 cup chocolate chips. Melt in microwave in 30 second increments at 50% power, stirring until smooth and combined.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a hand held mixer, add sugar and eggs and beat on high until lightened, about 2-3 minutes. Add vanilla extract, then melted chocolate mixture, continuing to beat for another 2-3 minutes, scraping sides of bowl as needed.
Using a large spatula, stir flour mixture into chocolate mixture until combined. Fold in remaining chocolate chips to distribute throughout. Cover and refrigerate for 4 hours or up to overnight.
Remove batter from fridge and using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets. Sprinkle each dough ball with a bit of flaky sea salt. Note: If dough starts to get too warm, return to refrigerate and chill before continuing to drop cookies.
Bake at 350 degrees F for 9-10 minutes until set. Sprinkle each cookie with a bit more sea salt.
Allow to cool on pans for 10 minutes before transferring to wire racks to cool completely.
Makes 3 1/2 dozen cookies.
The Cookie Princess
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