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| Photo Courtesy of « Tart to Heart |
Spiced Chocolate Truffle Cookies with Sea Salt
adapted from Gourmet
Yield: 3 dozen cookies
Ingredients:
4 oz unsweetened chocolate, chopped
2 1/2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, cubed
4 eggs
1 1/3 cups granulated sugar
2 tsp vanilla
1 tsp instant espresso powder
1/2 cup all-purpose flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp chipotle chili powder
1/4 tsp ground cardamom
1/2 tsp salt
Coarse sea salt, for garnish
Directions:
Melt the unsweetened chocolate, 1 1/2 cups chocolate chips and butter in a medium bowl set over a pot of simmering water (double boiler). Stir until melted. Remove from the heat and set aside.
In your mixer fitted with the whisk attachment, beat the eggs and sugar until pale and fluffy. Add the vanilla and espresso powder and beat to combine.
Fold half the chocolate mixture into the egg mixture, then fold in the remaining chocolate.
In a separate bowl, combine the flour, cinnamon, chili powder, cardamom, baking powder and salt. Fold into the wet mixture. Fold in the remaining 1 cup chocolate chips. Let the batter sit for 10 minutes to cool and thicken.
Preheat the oven to 350°F. Drop the batter in rounded tablespoon-fuls into parchment-lined sheet pans, leaving at least 1 inch between the cookies as they will spread quite a bit (I fit 8 per pan). Sprinkle each cookie with a few grains of coarse sea salt.
Bake about 8 minutes until shiny and crackled on top, rotating the pan halfway through cooking. Let cool on the pan at least 5 minutes before removing to a wire rack to cool completely. Enjoy!
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Many thanks« Tart to Heart!
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