Salty Sweet Truffle Cookies

Salty Sweet Truffle Cookies

Chocolate, you have officially filled the spot of my boyfriend.

You make me happy when i’m sad, I can’t help but be drawn to you when I get a waft of your sweet scent, and I’m pretty sure I’ve put on 5 pounds since we’ve been together.

You’ve made me some amazing salty cookies which I have now eaten 10 of. I think that counts as obsession, or is it just being a bit greedy? No, it can’t be greed…

You have hidden pockets of oozey goodness. You’re the best ingredient a girl could ask for.

Like whoa.Making into cookies

Truffle cookies close

Ingredients – makes 30-36 cookies (Recipe from howsweeteats)

  • 85g unsalted butter
  • 300g dark chocolate, chopped
  • 185g dark chocolate chips
  • 3 large eggs
  • 165g castor sugar
  • 2 teaspoons vanilla extract
  • 130g all-purpose flour
  • 2 tablespoons dark chocolate/dutch process cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • coarse sea salt for sprinkling


First melt together the butter and 300g of dark chocolate in a bowl. You can do this over boiling water or in the microwave. Set aside to cool.

In another bowl combine the flour, cocoa powder, salt and baking powder.

In an electric mixer, beat the eggs and sugar on high until light and fluffy and then add in vanilla. Pour in the melted chocolate and butter and mix until combined. Next sieve the dry ingredients into your wet mix and fold together. Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for about 2 hours or longer. This makes sure the cookies don’t spread too much in the oven.

Preheat oven to 175 degrees C. Line a baking tray with baking paper ready for the cookies. Next weigh out your cookies at 25g and start rolling into balls, placing them about 2 inches apart. Do this fairly fast or you’ll get into a chocolatey mess. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.

Remove from the oven when still slightly gooey in the middle and sprinkle a tiny bit of salt on top again. Transfer to a cooling rack when cool if you can resist eating them warm.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)