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Rich bittersweet chocolate cookies with a little zing from a sprinkle of sea salt … absolutely perfect. This lovely little cookie is soft with a gooey center and so simple to make.
If you want a gluten free version try using coconut flour instead of AP flour. The only other ingredients you need are eggs, butter, vanilla, sea salt, baking powder, sugar and a bag of Ghirardelli 60% Cacao chips.
Start by placing a heat proof bowl over a pot of water. Heat on medium low and pour 1 1/2 cups of the chocolate chips and the butter into the bowl. Stir occasionally until all the chips and butter are melted.
In a separate bowl combine the coconut flour, baking powder and salt. Whisk until blended.
In a large measuring cup whisk the two whole eggs with the 1/2 cup sugar until blended.
Check the chocolate and butter mixture and when it is completely melted, remove the pan from the heat.
Slowly whisk the beaten egg and sugar mixture into the chocolate and butter. Continue whisking until all eggs are added and incorporated.
Add the vanilla extract and then blend in the flour mixture. Allow the batter to cool for a few minutes before adding the remaining chocolate chips. Chill in the refrigerator for about 30 minutes.
Preheat the oven to 350 degrees. Scoop rounded tablespoons of batter and place on a silpat mat or parchment paper. Sprinkle each with a pinch of sea salt. Bake for about 7-8 minutes or until the outside looks slightly cracked.
Do not over bake. The cookies should be soft and gooey in the center. Cool on the baking sheet for five minutes then remove to a rack. Cool completely.
Store in an airtight container and enjoy!
Chocolate Truffle Cookies with Sea Salt (Gluten free)
Course: Dessert
Rich bittersweet chocolate cookies with a little zing from a sprinkle of sea salt.
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 10 ounce package of 60% cacao bittersweet chocolate chips divided
- 2 tablespoons unsalted butter
- 2 eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Sea Salt for sprinkling on top
Instructions
- Start by placing a heat proof bowl over a pot of water. Heat on medium low and pour 1 ½ cups of the chocolate chips and the butter into the bowl. Stir occasionally until all the chips and butter are melted.
- In a separate bowl combine the coconut flour, baking powder and salt. Whisk until blended. Set aside.
- In a large measuring cup whisk the two whole eggs with the ½ cup sugar until blended. Set aside.
- Check the chocolate and butter mixture and when it is completely melted, remove the pan from the heat.
- Slowly whisk the beaten egg and sugar mixture into the chocolate and butter. Continue whisking until all eggs are added and incorporated.
- Add the vanilla extract and then blend in the flour mixture. All the batter to cool for a few minutes before adding the remaining chocolate chips. Chill in the refrigerator for about 30 minutes.
- Preheat the oven to 350°F. Scoop rounded tablespoons of batter and place on a silpat mat or parchment paper. Sprinkle each with a pinch of sea salt. Bake for about 7-8 minutes or until the outside looks slightly cracked.
- Do not over bake. The cookies should be soft and gooey in the center. Cool on the baking sheet for five minutes then remove to a rack. Cool completely.
Recipe Notes
(adapted from a recipe by Ghirardelli)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 2381kcal | Carbohydrates: 278g | Protein: 39g | Fat: 125g | Saturated Fat: 104g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 390mg | Sodium: 8160mg | Potassium: 1932mg | Fiber: 21g | Sugar: 199g | Vitamin A: 1203IU | Vitamin C: 1mg | Calcium: 980mg | Iron: 6mg
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Another exhausting, wonderful weekend behind us. I spent quality time with both my children and my grandson. It was a fun, low key, delicious Mother’s Day. I hope you had a good one too! Have a terrific week … happy Monday!
Thanks so much for stopping by.
Another exhausting, wonderful weekend behind us. I spent quality time with both my children and my grandson. It was a fun, low key, delicious Mother’s Day. I hope you had a good one too! Have a terrific week … happy Monday!
Thanks so much for stopping by.
Tricia
The Slow Roasted Italian
These look delicious Tricia! I love Ghirardelli chocolate. I am realizing I make cakes more than cookies except at Christmas. Hmmm. Guess these will go on the list. : )
Jessica | Cajunlicious
I just love sweet and savory treats, well done!
Blond Duck
These sound amazing! I've never tried coconut flour!
Angie's Recipes
Gosh…that chocolate batter is killing me!! Smooth and shiny like nothing else…I must find some coconut flour to try this. They are HEAVENLY!
Mary
I've made something very similar to these and they were delicious! Glad your weekend was a fun one. Have a blessed week!
Emily @ She Makes and Bakes
Must. make. as. soon. as. possible. Yum!
Chatty Crone
Those look so good. Thanks. sandie
Em (Wine and Butter)
OOOh – I both have a bag of coocnut flour currently in my cupboard AND I have a totally obsessive love of all things combining chocolate (and, in fact, anything dessertlike) with salt. Its taken off since I started my culinary course and tomorrow Im actually making caramel sea salt frosting which I am SO excited about. Ive bookmarked this recipe now too! Hope you had a wonderful mothers day! xox