This intensely chocolatey, fudgy, rich cookie is the epitome of indulgence, and is perfectly balanced out with a sprinkling of sea salt.
I’m just going to put it out there: I’m a chocolate person. I will almost always pick a chocolatey dessert over a fruity one, and love whichever nutritionist endorsed eating one piece of dark chocolate per day. I’ve also adopted my own theory that if one piece of chocolate is good for you, then two pieces must have double the benefits! However, I feel like I’m somewhat maturing and trying to branch out of my chocolate ways. I guess you can say I’m trying to expand my horizons. That being said, these are the most chocolatey cookies ever, and I absolutely adore them.
Chocolate truffles are basically chocolate melted with some hot cream, and are usually rolled up into a little ball and covered in something (cocoa powder, more chocolate, nuts etc). Think of a chocolate bomb with a smooth and silky texture. These cookies take on that intense chocolate flavor and rich aspect of a truffle. They’re almost like a mix between a cookie and a brownie; a “brookie” as some call it.
I followed this recipe by How Sweet It Is with a couple changes:
1. Instead of the 4 oz of bittersweet chocolate, I used baking chocolate, which is not sweet at all. It adds to the chocolatey-ness (made up a word there) to the cookie without making it cloyingly sweet.
3. I added a tablespoon of instant coffee to really enhance that chocolate flavor.
2. I did not dip my cookies in extra chocolate and cover it in sprinkles. Yes, they look absolutely adorable with that extra step, but as much as I love chocolate, the cookie was more than enough for my chocolate fix.
Salted chocolate is a topic I can go on and on about for quite a while. I am immediately drawn to anything that has chocolate and some kind of salty element – chocolate cupcakes with pretzel stuff, chocolate bars with salted almonds, chocolate bark with potato chips…I could go on and on, but just know that the coarse salt is absolutely the perfect accompaniment to the richness and sweetness of this intensely chocolate cookie. To die for.
This is one of those cookie recipes that you have to make and chill before you bake. I used to avoid these kinds of recipes all the time because when I’m baking cookies, it’s usually because I want to eat them. That means that they need to be done ASAP and my tummy will not stand for the overnight wait time. However, I’ve finally accepted the fact that some recipes require the dough to be chilled overnight, and that most of the time it’s worth it. This cookie is definitely worth the wait!
You can tell how excited I was about these cookies by the number of picture I took of them. Now get to it! You have some cookies to make! Hugs & kiss and all my best wishes!!
- 6 tbsp unsalted butter
- 4 oz baking chocolate, chopped
- 2 cups chocolate chips
- 3 large eggs
- 3/4 cup white sugar
- 2 tsp vanilla extract
- 1 tbsp instant coffee granules
- 1/2 cup + 2 tbsp all-purpose flour
- 2 tbsp dutch process cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- Course sea salt for sprinkling
- In a large bowl, melt butter, baking chocolate, and 1 cup chocolate chips in the microwave, stirring every 30 seconds until completed melted. Add instant coffee granules and mix to combine. Set aside to cool completely.
- In a separate bowl, mix flour, cocoa powder, salt and baking powder.
- In a separate large bowl, beat eggs and sugar on high for a couple of minutes until light and frothy. Add vanilla extract and melted butter/chocolate mixture. Beat for 1-2 minutes until combined.
- Add the dry ingredients and mix with a spatula until just combined. Fold in the remaining chocolate chips. Cover batter with plastic wrap and refrigerate for 4 hours or over night.
- Preheat oven to 350F. Line a baking sheet with parchment paper or silpat. Scoop about 1.5 tbsp of dough and roll into 1-in balls (you may have to wet your hands to prevent them from sticking). Place them about 2 inches apart on the baking sheet. Sprinkle some course sea salt on top of each ball. Bake for 10-12 minutes. Remove from oven, sprinkle more sea salt over the top and allow cookies to cool on the baking sheet for 10 minutes. Transfer to a drying rack or wax paper/parchment paper.
- If you need to bake them in multiple batches, put the dough in the refrigerator between batches.