Salted Chocolate Truffle Cookies

I hesitate to make big, definitive declarations about recipes. We all have different tastes and preferences, so “the best” to one person may not appeal to another. But, these cookies. Well, these cookies are something special. I’m just going to say it. This is my new favorite chocolate cookie.

These cookies exist somewhere between cookies and brownies. If you’re a fan of both, then you’ll be ecstatic. While they take on the form of a cookie, the texture is fudgy like a brownie or a truffle. And, they are oh so rich. Wow.

Salted Chocolate Truffle Cookies are the prefect blend of brownies and cookies. So chewy, rich and fudgy! The sprinkling of salt makes them even better!

The dough is so gooey you’ll think you’ve done something horribly wrong. But, hang with it. After a little refrigerator time, it will scoop into little dough balls that will even stay on the baking pan in cookie-like form while they bake.

Once you suffer through letting the cookies cool, that’s when the magic happens. When you bite into one of these beauties, you’ll know what I mean. There is a thin outside layer that is just a bit crackly. In the middle, there is this soft, gooey, rich, amazing chocolateness that should satiate any chocolate fan. It’s every bit as soft and rich as a chocolate truffle.

You all know what a fan of sweet and salty I am. That little sprinkle of salt on top makes me giddy. You can easily adjust the amount of salt on each one to your degree of sweet and salty love. Or, if you just want sweet, leave it off. They’ll still be utterly delicious.

Salted Chocolate Truffle Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: about 24 cookies

Salted Chocolate Truffle Cookies


  • 1 & 1/2 cup bittersweet chocolate*
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet mini chocolate chips**
  • 2 to 3 tablespoons coarse salt, such as fleur de del


Place bittersweet chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.

Whisk together flour, baking powder, and salt. Set aside.

In a large bowl, whisk together sugar and eggs. Slowly add the chocolate mixture, and stir to combine. Stir in vanilla extract.

Add flour mixture in three portions, mixing just until combined. Stir in chocolate chips. (If dough is still warm, allow to cool before stirring in chocolate chips so that they won't melt.)

Chill dough for 15 minutes.

Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

Use a cookie scoop to drop tablespoonfuls of dough on prepared pans. Sprinkle each cookie with desired amount of salt. (I used less than a pinch.)

Bake cookies, one pan at a time, 8-10 minutes, or until outside edges of cookies are slightly cracked but centers are still soft. Do not overbake.

Refrigerate remaining dough until ready to bake. If the dough has become too hard, allow it to sit at room temperature for a few minutes before scooping and baking.

Cool cookies on pan on wire rack for 10 minutes. Then, remove cookies to wire racks to cool completely.


*I used Guittard 61% semisweet chocolate wafers.

**I found that mini chocolate chips worked best for these cookies. If you use regular-sized chocolate chips, I would suggest chopping them into smaller pieces.

Recipe adapted from Ghirardelli.

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  1. Tahnycooks June 17, 2013 Reply

    Perfect. Cookie. Pinning ASAP!

  2. Oh good lord it’s like cookie porn.

    These look so incredible. I needs em. NEEDS

  3. Marcie June 17, 2013 Reply

    Now those are some serious chocolate cookies. I could really do some damage with those. 😃

  4. sara June 17, 2013 Reply

    These cookies look INCREDIBLE! Yum, so delicious! I need some chocolate. :)

  5. Ooo heck yes. Brownie-like cookies are my favorite kind of chocolate cookies. Normally I’m not a big chocolate cookie fan 9I prefer regular base cookies for my chocolate chips), but brownie-style cookies are awesome!

  6. Tracy {pale yellow} June 17, 2013 Reply

    I love rich cookies! The sea salt on top will cup the sweetness beautifully, I can’t wait to try!

  7. Camille June 17, 2013 Reply

    I’m so into salted cookies right now. These are going on the “to-make list” ASAP.

  8. Ruthy @ Omeletta June 17, 2013 Reply

    Ooooh– these look amazing! I’ve had your salted chocolate chip cookies (I think I got them at the Food Blogger Bake Sale in Fort Green’s Flea?) and uh-mazing. So I def trust your judgement on these guys.

  9. These look lovely!

  10. JEP June 17, 2013 Reply

    Sounds like a good cookie for me because I do not particularly like brownie edges…..but love the fudginess. Curious, the Ghirardelli recipe calls for only 1/4 c flour. Did the cookies turn out differently with that amount?

    • jennifer June 17, 2013 Reply

      JEP, thank you for pointing that out. That was actually an error on my part. 1/4 cup of flour is correct, and I’ve updated the recipe. Thanks!

  11. Joanne June 17, 2013 Reply

    My heart actually skipped a beat when I saw the photo of these! Oh so perfect.

  12. These are amazing… I can’t even look at the photo without drooling. The salt definitely adds something as well, I must have them!

  13. These cookies are absolutely incredible. I adore how soft and chewy they look!

  14. Mr. & Mrs. P June 17, 2013 Reply

    Wow.. these looks so delis!!! YUM!

  15. Cookies with a fudgy brownie texture? Ummm yes please!

  16. Maria June 19, 2013 Reply

    These look fabulous!

  17. Chriss June 20, 2013 Reply

    It is a very interesting combination: salt and chocolate. I have never tried it, but since I am a chocolate fanatic, it is never too late. Thanks for sharing the recipe!

  18. Jenny @ BAKE June 23, 2013 Reply

    These cookies sound absolutely incredible! the texture sounds perfect!

  19. Maureen June 25, 2013 Reply

    These look beyond good.
    I printed the recipe.

  20. Susie July 12, 2013 Reply

    have you by chance frozen the dough and baked the cookies later? wonder if there was any difference!

    • Author
      jennifer July 14, 2013 Reply

      Susie, I haven’t frozen the dough. Cookie dough generally freezes well, so it’s definitely worth a shot!

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