A very dark, rich chocolate cookie for the true chocolate lover; this recipe uses relatively little flour, resulting in rich, truffle-like cookies with the flavors of a brownie and cookie in one. 

If I’m being honest, I don’t have a very large sweet tooth, but put anything dark chocolate in front of me and I have a hard time turning it down! These cookies are the perfect mixture of a brownie, truffle and cookie in one. Soft, dark and decadent with the perfect hint of sea salt to compliment the flavors – these got enthusiastic thumbs up from everyone that tried them.

The batter is very thick from the melted chocolate. After mixing, my one tip is to spoon them onto a lined cookie sheet right away before the dough has a chance to firm up too much, which makes them harder to scoop. I use an OXO cookie scoop for uniform cookies.

Recipe yields a little over two dozen cookies. Enjoy with loved ones!

Ingredients:

• 1 stick room temp butter
• 3/4 cup sugar
• 3 oz 70% dark chocolate
• 2 cups semi-sweet chocolate chips
• 3 eggs
• 1 tbsp pure vanilla extract
• 3/4 cup flour (feel free to sub a 1:1 Gluten Free Flour)
• 1/4 cup dutch process cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• sea salt for topping each cookie

Method:

1.  Preheat your oven to 325 and line baking sheets with parchment paper.
2. Cream the butter and sugar together in a mixer fitted with the paddle attachment or using a handheld mixer for 1-2 minutes.  Add in the eggs and vanilla until well incorporated.
3. Chop the dark chocolate into fine pieces and add along with the chocolate chips to a glass bowl. Microwave at 30 second intervals, stirring after each session until the chocolate is completely melted.
4. Briefly mix the remaining dry ingredients into the mixing bowl with the creamed butter, eggs and vanilla. Then add in the melted chocolate and mix for 45-60 seconds until a rich batter has formed.
5.  Using a cookie scoop, or two teaspoons, scoop the batter onto the parchment paper lined baking sheets, leaving 2″ between each cookie dough ball. Sprinkle with sea salt.
6.  Bake for 11 minutes. Transfer to a wire cooling rack to let cool completely.
7. Store in a sealed container for up to 5 days (add a piece of bread to the container to keep them chewy!)

Be sure to tag me on instagram if you make this recipe @girlmeetskitchen and use the hashtag #girlmeetskitchen 

Other recipes you may enjoy:

Layered Carrot Cake
Chocolate Chip Cookie Bars