These cookies are très chocolatey, and when I noticed how little flour it involved, I decided to swap it out entirely for gluten-free flour. Unfortunately I think it made my cookies too crumbly. That’s the downside to using gluten-free flour, it doesn’t seem to have the stretchy, bond-y properties that gluten protein has. Oh well.
Unlike the recipe I adapted from, I didn’t have salted chocolate around, so I just used regular chocolate. The salt doesn’t seem to hold up too well in the recipe – I think sprinkling it before baking would result in a better contrast. I just forgot to =/ Try to use actual flaky sea salt; it’ll look much prettier on your cookies and I’ve found that it just tastes better.
Salted Chocolate Truffle Cookies
Makes about 20 cookies
Adapted from Butter Baking
300g dark chocolate, chopped
30g unsalted butter
¼ cup white sugar
¼ cup brown sugar
1 tsp vanilla extract
¼ cup gluten-free flour (or regular all-purpose flour)
¼ tsp baking powder
1/2 tsp sea salt (plus extra, for sprinkling)
⅓ cup chocolate chips
Preheat the oven to 180 C (350 F) and line trays with baking paper.
Place the chopped chocolate and butter in a large microwave-safe bowl. Microwave for 30 second intervals, stirring between each burst, until chocolate and butter are melted, smooth and combined.
Whisk in the sugar. Whisk in the eggs, one at a time, until incorporated.
Add the flour, baking powder and salt, stirring to combine.
Allow the dough to cool a little, then stir in the chocolate chips.
Chill the dough in the fridge until slightly hardened.
Use a cookie scoop to drop balls of dough onto the prepared trays. Sprinkle each cookie with a little sea salt (optional and to taste).
Bake for 8 – 10 minutes, until the edges of the cookies are slightly cracked.
Allow to cool before removing from trays. Makes about 20 cookies.