Salted Chocolate Truffle Cookies
These Chocolate Truffle Cookies are deeply chocolatey with cocoa and sea salt, without being cloyingly rich. A puddle of chocolate on top guilds the lily.
I’ve had these Salted Chocolate Truffle cookies in my back pocket to share with you for a while. Easter weekend seems right – forget the millions of foil-wrapped eggs, you can’t ever have too much chocolate, right?
The key to these irresistible cookies is to under-bake them and to save some chocolate chunks for putting on top. They’re chewy and delicious, but not belly-achingly rich as some chocolate cookies are. That’s because they’re made with cocoa, not melted chocolate (which can be almost too much sometimes, I find – just a bite and I’m done). I prefer cocoa brownies and cocoa cookies so I can have MORE!
We moved into our new foresty home exactly one month ago, and it’s been a million feelings. The place is more beautiful than my wildest dreams. We really chose the area blindly. I didn’t even know where the grocery store was. I had no idea the north shore of Vancouver was so gorgeous and peaceful. I thought it was just people who really liked to ski who lived here, and maybe some hard-core mountain bikers. I wasn’t sure I’d fit in.
But every day, I’ve been going on adventures and every day I’ve discovered new beaches and coves, gorgeous walking trails, waterfalls, rocky streams and easy hikes – a million and one tiny beauties that have made me fall head-over-heels in love with my new community.
I’ve been sharing my adventures every day on Instagram stories, if you’d like to follow along.
We have been taking it day by day trying to find our new family rhythm, finding the best fit for childcare and preschools, and to figure out our new daily and weekly routines. You know that dream you have where your feet are stuck in the mud while you’re trying to get somewhere quickly? That’s what it’s felt like. One step forward, two steps back. There’s been so much to do, and the kids are on their third babysitter since the move (they keep getting jobs abroad/taking more classes/moving). Things just haven’t been super smooth.
It’s been a slow game of trial and error and adjustments for all, but I feel like we’ll be in a (probably temporary) groove soon. For now, trying to take deep breaths, make time for priorities in the limited time I have (exercise and self-care above all else) and enjoy this beautiful new neighbourhood, where BIRDS are chirping outside my window and a delicious-smelling mountain breeze is wafting in.
Almost as good as chocolate wafting from the oven. Have a restorative, chocolate-loaded weekend, my friends.
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- Add butter and sugar to bowl of standing mixer. Beat on medium-high speed until very light and fluffy, about 3 minutes. Scrape down sides of bowl then beat in eggs, one at a time, then vanilla. With mixer speed on low, slowly add the flour mixture, and beat until combined. Chill dough for one hour.
- Preheat oven to 350ºF. Roll dough between sheets of parchment paper to 1/4" thickness and cut into desired shapes. If at any point the dough becomes too soft to work with, pop it back in the freezer for 10 minutes. Transfer to parchment-lined baking sheets, leaving 2" space between cookies. Bake 6-8 minutes, until slightly puffed and starting to crackle at edges. Cookies should still be soft and slightly underbaked. Transfer to wire racks to cool completely.