By Veronica LePinske. Temptation is a powerful force and the smell of these rich, chewy chocolate truffle cookies baking in the oven will test your will as you wait for them to finish baking. Tender and chocolatey with a sprinkle of sea salt to balance the sweetness, these cookies are the perfect mid-week indulgence.
I usually grab one right out of the oven, tossing it back and forth trying to cool it down enough to take a bite, and though they will keep for a week, you'll be lucky if they stick around more than a day or two.
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- sea salt for sprinkling
- Preheat oven to 350°F. Place parchment paper or a silpat on a baking sheet.
- In a large bowl (or electric mixer), add the room temperature butter and blend for about a minute till soften. Add both sugars and blend till light and fluffy, about a minute. Scrape down the sides of the bowl. When sugars are incorporated into the butter, add the two eggs and mix. Add the flour, cocoa, baking soda, salt and vanilla extract and mix. The cookie dough will be extremely thick.
- Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2-inches apart. Flatten the cookies with two fingers or your palm. Sprinkle a little sea salt on top of each flatten cookie dough ball, then bake for 8-10 minutes. Remove from the oven and sprinkle a tiny bit more sea salt, and let them cool for at least 3 minutes on the baking sheet. You can test one by twisting it gently to release it from the parchment. Once removed, place on a wire rack till completely cooled.