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Chocolate & Truffle Salt Cookies

Bake these babies for Valentine's Day.

Why buy an overpriced box of chocolates when you can impress the, ahem, pants off that someone special with these awesome chocolate cookies (adapted from Dorie Greenspan’s World Peace cookies recipe)? Deeply chocolatey and hit with a jolt of truffle salt, these babies will have your loved one swooning (even if it’s over the cookies and not you). You can make these up to a week ahead, chill and bake them when you need them. We know from experience that it’s particularly impressive when you bust out the baking tray and bake these delights on the spot in front of your intended. Psst, we hear the scent of chocolate cookies wafting from the oven is a total aphrodisiac.


Makes about 30 cookies

Ingredients:

175g 
plain flour

30g   Dutch-processed cocoa powder (preferably Valrhona)

½ tsp  baking soda

150g  unsalted butter, at room temperature

120g  light brown sugar

50g  caster sugar

¼ tsp  fine sea salt

1 tsp  vanilla extract

150g  dark chocolate chips (bittersweet)

truffle salt, to taste (buy from gourmet stores like Culina)


Method:

1. Sift flour,cocoa and baking soda into a bowl. Set aside.

2. Place the butter in the bowl of a standing electric mixer fitted with the paddle attachment and beat on medium speed till the butter is soft and creamy. If you don’t have a standing mixer, do this with a sturdy rubber spatula.

3. Add both sugars, the fine salt and vanilla extract and beat for a minute.

4. Reduce the mixer speed to low and add the sifted dry ingredients.

5. Mix briefly till the dry ingredients are just incorporated. The dough should look crumbly.

6. Add the chocolate chips and mix only to incorporate (working the dough as little as possible will help to yield tender cookies).

7. Place dough onto a clean work surface and gather it into a ball. Divide into half and roll each halve into logs that are about 4cm in diameter.

8. Wrap the logs in cling wrap and chill for at least 2 hours or up to a week.

9. Preheat oven to 165°C. Line a baking tray with baking paper.

10. Using a thinbladed knife, slice the logs into 1cm-thick rounds. If the rounds break, just squeeze the broken dough back together.

11. Place cookies on the baking tray about 3cm apart. Sprinkle a bit of truffle salt onto each cookie. Bake for 12 minutes — the cookies will still be a little soft; that’s how you wantthem. Transfer cookies to a cooling rack till they’re just a little warm] before devouring them.

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