Salted chocolate truffle cookies
So, the Merri stress train continues with travel, more travel, work, and business school apps…which of course results in a lot of midnight baking. Last week, one of my absolute favourite people in the office sadly had to leave us to go back to her home office of London. Obviously I needed to bake for her and I was delighted when she just told me to go with a general chocolate theme. I had to revert to my trusty chocolate and salt combination, because you really can never go wrong with that. I made the dough one night and then baked it the next morning so the cookies were still nicely warm by the time I got into work. I highly advocate this technique as you just can’t beat warm cookies on a Friday morning.
As a side note, I realise I have posted absolutely nothing healthy on this blog lately. Sorry. I keep reverting to my old quinoa favourite recipes and thus have nothing new for you. In the meantime, expect a steady supply of cookie and carb recipes. I mean, that’s not entirely miserable, right?
Salted chocolate truffle cookies (adapted from Butter Baking)
Ingredients
- 300g dark chocolate, chopped (11 oz)
- 30g unsalted butter (1 oz)
- 2 eggs
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup plain flour
- ¼ tsp baking powder
- ¼ tsp sea salt (plus extra, for sprinkling)
- ⅓ cup chocolate chips or chopped up chocolate bar
Preheat the oven to 180 C (350 F) and line trays with baking paper. Place the chopped chocolate and butter in a large microwave-safe bowl. Microwave for 30 second intervals, stirring between each burst, until chocolate and butter are melted, smooth and combined. Then dump in the sugar, followed by the eggs one at a time, until it’s all incorporated.
Then, add the flour, baking powder and salt, stirring to combine. Allow the dough to cool a little (put in the fridge for a bit if you want) before stirring in the chocolate chips. (If you stir in while the dough is still warm, then it will melt in and you won’t have extra chocolate chip crunch.) Chill the dough in the fridge for at least 30 minutes and up to a couple days if it’s well sealed in plastic wrap.
Use a spoon or your hands to drop little balls of dough onto the baking sheets. Put in the oven for 5 minutes, and then remove and quickly sprinkle the tops of all the cookies with a dusting of sea salt. Put back in the over for another 3 minutes and check to see if they are slightly cracked around the edges. Per usual, you don’t want to overbake, so make sure they don’t stay in longer than about 10 minutes. Allow to cool before storing them, but obviously eat some warm.
Mmm, melted chocolate – a good start to any baking endeavour
Adding brown and white sugars to the melted chocolate
Add the eggs and then the vanilla extract
Mixing in the flour
Cookies ready to go into the oven
Delightful finished productSo these were basically just like my salted fudge brownies but in cookie form – and there is nothing wrong with that. They were chewy on the inside, with slightly crispy edges, and the salt was a wonderful contrast to the chocolate per usual. This is another one of those cookies that is relatively easy to make but reaps great rewards in the form of happy stress-reducing chocolate-induced endorphins. Yes, these definitely exist. Try it and see for yourself.
One year ago: Quinoa with roasted vegetables and oatmeal raisin chocolate chip cookies
merrifood 
Another stunning biscuit to be made shortly. Farewell intentions of dieting!!!