What do you think about chocolate? The more the better, right? ;) Today’s Cookies follow that easy rule. They are packed with a huge load of chocolate. A bit more and and you could call these Chocolate Truffle Cookies chocolate bars in cookie shape :P
As a designer you normally follow the rule “less is more”. That rule does not apply here. More is more! As much as possible to be honest. These cookies got a lot of fans because of that. Immediately ;) Maybe it’s also the combination of chocolate and the sea salt (for the salt we keep the rule “less is more”). Oh – did I mention there is also a bit of espresso in those cookies? Makes everything even better :)
Anyways – these cookies have to be a tiny bit underbaked. That’s how they stay soft and gooey inside. Delicious! So don’t be surprised when you take the cookies out of the oven and they are still a bit soft – that’s fine – they will firm up when cooling down. Just don’t bake them too long or they will dry out and this should not happen with these cookies.
BUT BE CAREFUL! These cookies are highly addictive. Some friends are now hooked on these cookies and want more and more… ;P
INGREDIENTS / ZUTATEN
10.5 oz. (300g) semi-sweet chocolate, chopped & devided
2 tbsp. (30g) butter
2 large eggs
1/2 cup (100g) brown sugar
1/2 tsp. vanilla extract
1/4 cup (30g) all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. instant espresso powder
flaky sea salt
300g Zartbitterschokolade, gehackt und aufgeteilt
30g Butter
2 Eier (L)
100g brauner Zucker
1/2 TL Vanille Extrakt
30g Mehl (Type 405)
1/4 TL Backpulver
1/4 TL Salz
1 TL Instant Espressopulver
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Add the eggs and brown sugar to a large bowl and mix until light and fluffy. Add the melted chocolate and vanilla extract and mix until well combined. Mix the flour with baking powder, salt and espresso powder. Add to the bowl and mix until just combined. Fold in the remaining chopped chocolate. Place the in the fridge for about 20 minutes.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a spoon or cookie scoop to place dough balls on the baking sheet – leave enough space in between. Sprinkle with the flaky seas salt and bake for 7-8 minutes. The edges should get some color and the top some cracks – do not overbake. Take out of the oven, let cool down a bit on the baking sheet, then let cool down completely on a wire rack. Do the same with the remaining dough.
2. Die Eier zusammen mit dem Zucker in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen. Die geschmolzene (und abgekühlte) Schokolade und den Vanille Extrakt zugeben und alles gut verrühren. Das Mehl mit Backpulver, Salz und Espessopulver vermischen und zur Schüssel dazugeben und nur kurz verrühren. Die restliche gehackte Schokolade unterheben. Den Teig jetzt für etwa 20 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Löffel oder Cookiescoop Teigportionen mit genügend Abstand zueinander auf das Blech setzen, mit Meersalzflocken bestreuen und dann für 7-8 Minuten backen. Die Ränder sollten etwas Farbe bekommen haben und die Oberseite der Cookies darf leichte Risse aufweisen – die Cookies sollten aber auf keinen Fall zu lange gebacken werden – sie dürfen sich noch etwas weich anfühlen. Aus dem Ofen nehmen, auf dem Blech kurz abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem Restlichen Teig ebenso verfahren.
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Here is a version of the recipe you can print easily.
PrintChocolate Truffle Cookies
- Prep Time: 20
- Cook Time: 8
- Total Time: 50
- Yield: 15 1x
Ingredients
- 10.5 oz. (300g) semi-sweet chocolate, chopped & devided
- 2 tbsp. (30g) butter
- 2 large eggs
- 1/2 cup (100g) brown sugar
- 1/2 tsp. vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. instant espresso powder
- flaky sea salt
Instructions
- Add about 9 oz. (250g) of the chopped chocolate together with the butter to a heatproof bowl over a pot with simmering water and melt (also works in the microwave). Mix until combined and set aside to cool down again.
- Add the eggs and brown sugar to a large bowl and mix until light and fluffy. Add the melted chocolate and vanilla extract and mix until well combined. Mix the flour with baking powder, salt and espresso powder. Add to the bowl and mix until just combined. Fold in the remaining chopped chocolate. Place the in the fridge for about 20 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a spoon or cookie scoop to place dough balls on the baking sheet – leave enough space in between. Sprinkle with the flaky seas salt and bake for 7-8 minutes. The edges should get some color and the top some cracks – do not overbake. Take out of the oven, let cool down a bit on the baking sheet, then let cool down completely on a wire rack. Do the same with the remaining dough.
Notes
- Enjoy baking!