These Chocolate And Truffle Salt Cookies Are Here To Save Valentine's Day
Can't afford a fancy gift? Bake these sensuously chocolatey, truffle-scented babies and all will be forgiven.
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 intoxicating truffle salt, these munchkins 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. It’s particularly impressive when you bust out the baking tray and bake these on the spot in front of your intended. Plus, we hear the scent of chocolate cookies wafting from the oven is a total aphrodisiac.
Chocolate And Truffle Salt Cookies
Makes about 30 cookies
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 (try Tetsuya's truffle salt from redmart.com or Culina)
1. Sift flour, cocoa powder 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 produce tender cookies).
7. Place dough onto a clean work surface and gather it into a ball. Divide into half and roll each piece into a log about 4cm in diameter.
8. Wrap the logs tightly in cling wrap and chill for at least 2 hours or up to a week.
9. When ready to eat, preheat oven to 165°C. Line a baking tray with baking paper.
10. Using a thin bladed 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.
12. Bake for about 12 minutes — the cookies will still be a little soft; that’s how you want them. Transfer the tray of cookies to a cooling rack till they’re just a little warm (or at room temperature) before devouring them.