I have issues. Like major issues with cookies lately. You see, I have this issue where I don’t like to do the whole “put the batter in the fridge and let it cool completely before you bake them”. No. I’m far too lazy to follow this direction and usually I’m rushing to photography these recipes before the sun sets too far.
So when I see “refrigerate before baking”, I just ignore it and go on my merry way. Most of the time this is no issue, the cookies still come out delicious as I anticipate them to be and they even still look good. But sometimes, things just go haywire. Like stand back, your cookies will not be cookies and instead be one messy blob of dough.
But these cookies I saw required 4 hours of fridge time before they should be baked so I thought, you know what I will put these in the fridge. 4 hours is a really long time and if they need to be in there for that long then it’s probably really important. So what did I do? I left them in overnight because I figured that the longer it was in there, the better and Jessica said it was okay. But I think my fridge is a hot mess.
And by hot mess I mean, cannot decide if it’s an oven or a freezer. Some spots are so cold that our water/fruit/leftover mac ‘n cheese freeze. Literally frozen solid. You take them out and have to de-frost them. Or some of the sections are so warm that our food starts to go bad within a few days. Yeah I have no idea. There’s no way of winning.
In essence, I scooped these cookies and they kind of melted into one chocolate mass in my oven. Still beyond delicious, but I think this is due to an improperly calibrated fridge, not the recipe.
I hope that my crummy fridge has not stopped you from making these because when I say they are beyond delicious, I mean it. As in, new favorite cookie. Favorite chocolate cookie.
Salted Dark Chocolate Truffle Cookies
Slightly adapted from How Sweet It Is
6 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate (60% cocoa), chopped and melted
2 cups milk chocolate chips
3 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
Sea salt for sprinkling
In a microwave-safe bowl, melt butter, bittersweet chocolate, and 1 cup of milk chocolate chips in 30-second increments. Once the chocolate mixture is completely melted, move to the side and allow to cool.
In a small bowl, combine flour, cocoa powder, salt, and baking powder. Set aside.
In a mixer, add sugar and eggs and beat on high until light and fluffy. This should take about 2 minutes. Add in the vanilla extract and the chocolate mixture, beat for another 1 to 2 minutes until combined. Stir in the dry ingredients with a spatula until it is dispersed throughout the batter. Fold in the remaining chocolate chips and cover the bowl with plastic wrap. Place in the fridge for 4 hours or overnight.
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or spray with baking spray. Roll the dough into 1-inch balls and place on the baking sheet, placing them about 2-inches apart. Do this quickly and keep the rest of the dough in the fridge while you’re rolling out the dough so it stays cold. Sprinkle the tops of the cookie dough with salt, bake for 9-10 minutes. Remove and sprinkle with more salt. Let them cool for 10 minutes on the baking sheet, they should be completely cool before you remove them! Enjoy!
Favorite chocolate, chocolate, chocolate, chocolate cookie.