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My review
Chocolate Truffle Cookies with Sea Salt
146
Ghirardelli
"The rich flavor of chocolate shines in these soft and gooey chocolate chip cookies, enhanced with just a pinch of coarse sea salt."
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Ingredients
42 m servings 102Original recipe yields 24 servings (2 dozen cookies)
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- US
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Directions
{{model.addEditText}} Print- 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 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.
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Footnotes
- 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
Nutrition Facts
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Reviews
Read all reviews 5769 Ratings
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Most helpful positive review
11/4/2011
Delicious hot from the oven! The sprinkling of sea salt really enhanced the chocolate flavor.
Most helpful critical review
11/11/2011
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.
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11/11/2011
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.
11/4/2011
Delicious hot from the oven! The sprinkling of sea salt really enhanced the chocolate flavor.
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...
11/21/2011
Loved these cookies, and so did the friends I shared them with. Everyone wanted the recipe. My only change was to eliminate the chocolate chips added at the end, and instead, added 1 cup Heath...
11/17/2011
these were wonderful! the addition of sea salt (I used Maldon) and added toasted pecans in a batch as well. These are delicious!!
12/2/2011
HEAVENLY!! These cookies are simply perfect. The only changes I made was omitting the sea salt and chilling them for 30 minutes or longer. I had no problems with the consistency of the cookie ba...
11/22/2011
These were very, very rich! They were easy to make and I followed the recipe exactly. These cookies are best eaten warm, when the cookie inside is gooey. Once they cool they are like a truffl...
11/20/2011
Very Good, def needs alot of milk on the side. I had to use 1/2 cup of flour and finally got a great consistency. Also had to wait until COMPLETELY cooled to get them off cookie sheet without ru...
1/24/2012
This is pretty easy to make, just follow the directions and do everything in order. The final result tastes like candy it's so sweet. I wish I put a little more sea salt on them and next time I ...