Chocolate Truffle Cookies with Sea Salt

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
  • 2 Tablespoons unsalted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
  • 2 Tablespoons coarse sea salt, or as needed

Directions:

  1. In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
  2. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine throughly with whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mox. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
  3. Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Baking at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

~recipe from allrecipes.com

Double Chocolate Biscotti

Ingredients:

  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet Chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fehreinheit
  2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
  3. In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
  4. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
  5. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
  6. Completely cool cookies on a rack then store in an airtight container.

~Recipe adapted from chocolatechocolateandmore.com