Chocolate Truffle Cookies with Sea Salt

Rich, soft, chocolate-y delightfulness! 10+/10, not only for awesome level, but easy to make, easy to clean up from, and makes a small batch.

Link to my YouTube video of preparation: https://youtu.be/8lSGw5Gufps

Original recipe credit: https://www.ghirardelli.com/recipes/chocolate-truffle-cookies-with-sea-salt-rec1044

Recipe below contains my modifications.

Ingredients:

1 1/2 c. Ghirardelli bittersweet chocolate chips (60% cacao), to be melted

2 T. unsalted butter

1/4 c. all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. sugar

2 large eggs

1 tsp. vanilla extract (*see my substitute in the video)

1/3 c. Ghirardelli bittersweet chocolate chips (60% cacao), to stir into the dough

coarse sea salt

Directions:

1. Prepare a double boiler. In the top pan/part, melt the bittersweet chips and unsalted butter together. Once fully melted, stop the heat/burner, but leave the melted mixture in the pan (do not separate the pans of the double boiler).

2. In a small bowl, combine flour, baking powder, and salt.

3. In a separate bowl, whisk together sugar and eggs, then slowly whisk in the chocolate mixture, followed by the vanilla extract.

4. Stir in the flour mixture, then let cool a few minutes.

5. Once batter is cool enough, stir in the chocolate chips (if it isn't, the chips will melt, so be sure before doing this!)

6. Transfer to fridge to chill for 10-15 min. Meanwhile, heat oven to 350°F.

7. When oven and dough are ready, scoop rounded tablespoonfuls of batter onto baking sheet. Sprinkle each dough ball lightly with a pinch of the coarse sea salt.

8. Transfer to oven and bake for 7-8 min, until the outside looks slightly cracked. After removing from oven, let cookies cool on the sheet to finish before transferring to cooling rack. Enjoy!