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Salted Chocolate Truffle Cookies

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“Adapted from Bake or Break”

Ingredients Nutrition


  1. Place bittersweet chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together sugar and eggs. Slowly add the chocolate mixture, and stir to combine. Stir in vanilla extract.
  4. Add flour mixture in three portions, mixing just until combined. Stir in chocolate chips. (If dough is still warm, allow to cool before stirring in chocolate chips so that they won't melt.).
  5. Chill dough for 15 minutes.
  6. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
  7. Use a cookie scoop to drop tablespoonfuls of dough on prepared pans. Sprinkle each cookie with desired amount of salt. (I used less than a pinch.).
  8. Bake cookies, one pan at a time, 8-10 minutes, or until outside edges of cookies are slightly cracked but centers are still soft. Do not overbake.
  9. Refrigerate remaining dough until ready to bake. If the dough has become too hard, allow it to sit at room temperature for a few minutes before scooping and baking.
  10. Cool cookies on pan on wire rack for 10 minutes. Then, remove cookies to wire racks to cool completely.

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