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Certain recipe names promise a lot. If you call your pasta “four-cheese,” I’ll be expecting serious cheese flavor. A cracker called “crispy flatbreads” better measure up. And a cookie recipe titled “chocolate truffle cookies” whispers of gooey, rich, lusciousness ahead.
I am happy to announce that this cookie fully delivers on that promise. I've eaten, and even baked, lots of versions of this kind of cookie: fudgy and brownie-like on the inside with a thin crust that crackles delicately with each bite. Most of them are flourless, but this one is not.
Adding a touch of flour to the batter keeps the cookie from being too much like a truffle in the center. It still has chew and texture and enough of a crumb that you could happily dunk it in a glass of milk.
The technique for making the batter is a neat one too: You melt the butter and most of the chocolate together, and fold that into the base of your batter. Once you finish the batter, you let it cool slightly and then fold in more chocolate (chunks or chips or shards). The resulting dough has both pockets of toothsome chocolate and a background flavor of melted chocolate.
I highly recommend not skimping on the flaky sea salt on top. It's not crucial, but it helps to emphasis the chocolate and the sweetness. Ditto for the espresso powder, which is a wonderful ingredient to keep on hand if you are a baker. Just a pinch won't make your recipes taste like coffee, but will greatly enhance the flavor of chocolate.
- 2 cups bittersweet chocolate chips (or chopped bittersweet chocolate), divided into 1 1/2 cups and 1/2 cup
- 2 tablespoons unsalted butter
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)
- 3 tablespoons flaky sea salt
Tell us: Do you like flakey salt on your cookies? (Because we certainly do.)