Dark Chocolate Salted Truffle Cookies

January 31, 2014

  • 6 oz by weight unsweetened chocolate
  • 1 ¼ C semi-sweet or dark chocolate (I used semi-sweet)
  • 3 large eggs
  • ⅓ C lard, butter or palm shortening, softened but not liquid (I used butter)
  • ¾ C maple, date, palm or other granulated sugar (I used coconut)
  • 1 T vanilla
  • ¾ - 1 C almond flour
  • ¼ C dark chocolate/dutch process cocoa powder
  • ¼ t salt
  • ¼ t baking powder
  • coarse sea salt or pink salt for sprinkling
  1. Melt chocolate together into a smooth consistency, stirring constantly to prevent overcooking
  2. Sift dry ingredients and set aside. Note: if you'd like a more under-cooked brownie-like cookie, use ¾ C almond flour; if you prefer a thicker cake-like cookie, use 1 C. (I used a scant 1 C)
  3. Combine wet ingredients, except chocolate, by whisking until combined.
  4. Temper in melted chocolate by adding in about ¼ C and whisking.  Add another ¼ C of the warm chocolate and whisk again.  Then add the remaining melted chocolate.
  5. Slowly add in the dry ingredients, stirring on low until just incorporated -- final batter will be smooth and pliable.
  6. You may need to set your dough aside to chill for about 10 minutes in order to be able to shape into balls.
  7. Form tablespoon (or smaller) sized balls, sprinkle with salt then press semi-flat onto a parchment lined baking sheet.  Bake at 350 degrees for 9 minutes, or until the center of the cookie begins to firm--will further harden as it rests.  Enjoy!


  1. I loved the sprinkle of salt on top!

  2. These were such a hit, Karol! Kudos to you.