Dark Chocolate Salted Truffle Cookies

1.Melt chocolate together into a smooth consistency (double boiler or microwave in blasts of 30-60 seconds), stirring constantly and making sure that one does not over cook or seize before they both come together. If you use Baker’s Unsweetened Chocolate like we did, it will melt faster – without emulsifiers – than the sweetened chocolate, this is why we recommend keeping them in the 1oz blocks but using smaller chunks for the sweetened chocolate.

2.Sift dry ingredients and set aside. Note, if you’d like your cookie to be more under-cooked-brownie-like than a thick cake-like brownie you’ll want to add 3/4 C almond flour (more like the ones HowSweetEats made). We wanted these to be perfect for dunking, to soak up coconut milk, so we prefer 1 C almond flour.

3.Combine wet ingredients, except chocolate, by whisking until combined.

4.Temper in melted chocolate by adding in about 1/4 C and whisking. Then add another 1/4 C of the warm chocolate and whisk again. Then add the remaining melted chocolate to the remaining wet batter.

5.Slowly add in the dry ingredients, stirring on low until just incorporated together – final batter will be smooth and plyable.

6.If you used 3/4 C flour you’ll want to set your dough aside to chill for a little while, only 10 minutes or so. This will allow the chocolate to cool a bit and make the dough more plyable. If you used 1 C flour, the dough should be firm enough to shape into balls right away.

7.Form tablespoon sized balls, sprinkle with salt then press semi-flat onto a parchment-lined baking sheet. Bake at 350 degrees for 9 minutes, or until the center of the cookie begins to firm – will further harden as it rests.