I just made Salted Dark Chocolate Truffle Cookies that are fudgy, crackled on top, and so decadently salty-sweet they vanish faster than any ordinary cookie.

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I am obsessed with Salted Dark Chocolate Truffle Cookies because they hit that savage sweet-salty spot I crave. I love how Chocolate Truffle Cookies look like they should be shy but taste wildly confident, all gooey centers and crisp edges.

Dark Chocolate Truffles melt in my mouth and leave this rich bitter-sweet echo that makes me reach for another. I adore the way unsalted butter, softened brings a silky heft and how high quality dark chocolate, chopped drops dark, serious chocolate notes.

No fluff. Just deep chocolate, a punch of salt, and pure snack rage.

I will never share them.

Ingredients

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Butter: Basically gives rich, tender crumbs and that buttery cookie comfort you want.
Granulated sugar: Adds clean sweetness and a little crisp edge on the outside.
Brown sugar: It’s molasses-y and keeps cookies soft and a touch chewy.
Eggs: Bind everything together and give structure so cookies don’t fall apart.
Vanilla extract: Adds warm background flavor that makes chocolate taste rounder.
All purpose flour: The backbone, gives chew and the cookie its shape.
Cocoa powder: Deep chocolate notes and that gorgeous dark cookie color.
Cornstarch: Basically for tender, cakey softness and a gentle melt-in-your-mouth texture.
Baking soda: Helps rise and spreads the cookie just right.
Fine sea salt: Balances sweetness and sharpens chocolate flavor subtly.
Flaky sea salt: Plus that satisfying sprinkle, crunch, and little bursts of salt.
Dark chocolate chunks: Melty pockets of bittersweet goodness throughout each bite.
Heavy cream (ganache): Makes a silky, rich filling if you want extra decadence.
Dark chocolate (ganache): Basically mixes with cream for glossy, pourable chocolate heaven.

Ingredient Quantities

1 cup (227 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups (250 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder, sifted

2 tablespoons cornstarch

1 teaspoon baking soda

1/2 teaspoon fine sea salt, plus about 1/2 teaspoon flaky sea salt for sprinkling

8 ounces (225 g) high quality dark chocolate, chopped (60 to 70 percent cacao)

Optional ganache filling: 1/2 cup (120 ml) heavy cream and 4 ounces (115 g) dark chocolate, chopped

How to Make this

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1. Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper and set aside.

2. Melt the 8 ounces (225 g) chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth; let it cool slightly so it’s warm but not hot.

3. In a large bowl, cream 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl.

4. Add 2 room temperature large eggs, one at a time, beating until combined, then mix in 1 teaspoon vanilla extract and the cooled melted dark chocolate until uniform; it will make a very rich, glossy batter.

5. Whisk together 2 cups (250 g) all purpose flour, 1/2 cup (50 g) sifted unsweetened cocoa powder, 2 tablespoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a separate bowl.

6. Fold the dry ingredients into the chocolate batter gently until just combined; don’t overmix. The dough will be thick and fudgy.

7. Scoop tablespoon-sized mounds (or use a small cookie scoop) onto the prepared sheets about 2 inches apart. For chewier centers, chill the scooped dough for 20 to 30 minutes before baking, or bake right away for slightly flatter cookies.

8. Bake for 9 to 12 minutes, until the edges look set but centers still look soft. Don’t overbake, they’ll firm as they cool. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

9. If using the optional ganache filling, heat 1/2 cup (120 ml) heavy cream just until steaming, pour over 4 ounces (115 g) chopped dark chocolate, let sit 1 minute, then stir until smooth. Chill until slightly thickened for piping or spreadable texture.

10. For finishing, sandwich two cookies with a dollop of ganache or spoon a little into a small indentation, then sprinkle about 1/2 teaspoon flaky sea salt over each cookie while the ganache is soft or right after baking on top of warm cookies. Enjoy, but try not to eat them all at once.

Equipment Needed

1. Oven (preheat to 350 F)

2. Two rimmed baking sheets

3. Parchment paper to line the sheets

4. Heatproof bowl plus a small saucepan for a double boiler (or a microwave-safe bowl if you prefer)

5. Electric mixer or a sturdy whisk and elbow grease

6. Measuring cups and spoons (for both grams and cups if you got them)

7. Rubber or silicone spatula for scraping the bowl

8. Cookie scoop (tablespoon works too) or a spoon

9. Wire cooling rack

10. Small saucepan or microwave-safe bowl for warming cream and making ganache

FAQ

Can I use salted butter instead of unsalted?

Yes, you can. Reduce the added fine sea salt to 1/4 teaspoon since salted butter adds extra salt. Taste and adjust if needed.

Do I have to chop the chocolate or can I use chips?

Chopped high quality chocolate melts nicer and gives a smoother texture, but chocolate chips work fine in a pinch. If using chips, stir them in at the end so they keep some chunkiness.

How do I get soft, fudgy centers instead of cakey cookies?

Don't overbake. Pull the cookies when the edges look set but the centers still look slightly underdone. They keep baking on the hot sheet. Also chill the dough 30 to 60 minutes for less spread and chewier centers.

Can I skip the ganache filling?

Absolutely. The cookies are rich enough on their own. The ganache is optional if you want a more indulgent sandwich cookie. To fill, spoon or pipe cooled but still soft ganache between two cookies.

Why add cornstarch and what if I don't have it?

Cornstarch helps make the cookies tender and a bit cakier in a good way. If you don't have it, use 1 tablespoon less flour and chill the dough longer to reduce spread, but texture will be slightly different.

How should I store these and how long do they last?

Store in an airtight container at room temp for up to 4 days. If filled with ganache, keep them in the fridge for up to a week and bring to room temp before serving so the chocolate softens back up.

Salted Dark Chocolate Truffle Cookies. Recipe Substitutions and Variations

Unsalted butter → Coconut oil (solid, 1 to 1 swap) or vegan stick margarine. Coconut oil makes cookies a bit more tender and gives a subtle coconut note, margarine keeps texture close to butter.
Granulated sugar → Coconut sugar (1 to 1) or light brown sugar (1 to 1). Coconut sugar gives a deeper caramel taste and slightly darker color. If you use all brown sugar cookies will be chewier.
Eggs → Flax “eggs” for vegan option: 1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes. Works well here though cookies might be a touch denser.
Dark chocolate (60 to 70% cacao) → Bittersweet or semisweet chocolate chips or finely chopped baking chocolate. If you go higher cacao (70% plus) reduce bitterness by adding a tablespoon of brown sugar to the dough.

Pro Tips

1) Measure the flour right. Spoon it into the cup and level it off or weigh it if you can. Packing the flour makes the dough too dry and you lose that fudgy middle.

2) Chill some scooped dough for 20 to 30 minutes if you want thicker, chewier centers. If you skip chilling the cookies will spread more and get flatter. Either way, don’t overbake — take them out when the edges look set but the centers still look soft.

3) Let the melted chocolate cool until just warm before adding it to the butter and eggs. If it’s too hot you’ll scramble the eggs a little and the texture gets weird. Also, if you make ganache, let it thicken in the fridge until it’s pipeable so it doesn’t just run everywhere.

4) Use good flaky sea salt at the end, not during mixing. Sprinkling it on right after baking or on the soft ganache makes the chocolate pop. And store leftovers in an airtight container with a piece of bread to keep them soft, or freeze baked cookies for longer.

Salted Dark Chocolate Truffle Cookies. Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made Salted Dark Chocolate Truffle Cookies that are fudgy, crackled on top, and so decadently salty-sweet they vanish faster than any ordinary cookie.

Servings

servings

Calories

231

kcal

Equipment: 1. Oven (preheat to 350 F)