Chocolate Truffle Cookies with Sea Salt Recipe -
Chocolate Truffle Cookies with Sea Salt Recipe
  • READY IN 42 mins

Chocolate Truffle Cookies with Sea Salt

Recipe by  

"The rich flavor of chocolate shines in these soft and gooey chocolate chip cookies, enhanced with just a pinch of coarse sea salt."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    7 mins

    42 mins


  1. In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
  2. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
  3. Pre-heat oven to 350 degrees. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
Kitchen-Friendly View


  • For a chunky and different twist add one of the following:
  • --3/4 cup toasted pecans or pistachios
  • --1/4 cup chopped candied ginger
  • --1/3 cup sweetened coconut

Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2011

Delicious hot from the oven! The sprinkling of sea salt really enhanced the chocolate flavor.

Most Helpful Critical Review
Nov 14, 2011

I was excited to try a new recipe, but nothing about these turned out. I have made hundreds of different cookies and this is the only recipe to ever be a complete failure.

Nov 17, 2011

These came out exactly as stated in the recipe. I was worried because the batter was so gooey but once you refrigerate it it scoops fairly easily. I added pecans and the nuts and the salt really added a nice touch. They are very soft and gooey inside, almost undercooked but more like gooey melty chocolate. I am not a dark chocolate fan but these were delicious.

Nov 21, 2011

Loved these cookies, and so did the friends I shared them with. Everyone wanted the recipe. My only change was to eliminate the chocolate chips added at the end, and instead, added 1 cup Heath Toffee bits and 1 cup chopped pecans. Soooo yummy!

Nov 17, 2011

these were wonderful! the addition of sea salt (I used Maldon) and added toasted pecans in a batch as well. These are delicious!!

Dec 02, 2011

HEAVENLY!! These cookies are simply perfect. The only changes I made was omitting the sea salt and chilling them for 30 minutes or longer. I had no problems with the consistency of the cookie batter. By far my most favorite cookie now; hard to stop after eating just one.

Nov 22, 2011

These were very, very rich! They were easy to make and I followed the recipe exactly. These cookies are best eaten warm, when the cookie inside is gooey. Once they cool they are like a truffle candy! If you're looking for a crisp cookie this is NOT the cookie for you.

Nov 20, 2011

Very Good, def needs alot of milk on the side. I had to use 1/2 cup of flour and finally got a great consistency. Also had to wait until COMPLETELY cooled to get them off cookie sheet without ruining the finish of them.


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  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 475 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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