These are incredibly rich, chocolatey cookies. They’re soft, and really just fabulous.

Ingredients:

• 6 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 2 cups dark chocolate chips (I actually just used Ghirardelli Double Chocolate Bittersweet Chips, which are 60% cacao, for all the chocolate in these)
• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons all-purpose flour
• 2 tablespoons dark chocolate/dutch process cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• coarse sea salt for sprinkling

In the microwave or on the stove over low heat, melt and combine the butter, bittersweet chocolate, and one cup of the dark chocolate chips. Set aside to cool to room temperature. In a small bowl, combine flour, cocoa powder, salt and baking powder; set aside.

In your mixer’s bowl, combine the eggs and sugar and beat on high until light and fluffy, about 2 minutes.

This looked light and fluffy until the mixer stopped.

Add the vanilla and the melted chocolate mixture, and beat until combined, another 2 minutes.

Fold in the flour mixture by hand just until you can no longer see any dry flour, then fold in the remaining chocolate chips.

Cover, and refrigerate at least 4 hours, or overnight.

Preheat your oven to 350 degrees and line baking sheets with parchment. With wet hands, roll the dough into 1″ balls, placing them 2″ apart on the lined sheets. I didn’t go for it at first, but wetting your hands really does make this dough easier to work with. Sprinkle the dough balls lightly with the coarse salt.

If you’re working in batches, store any filled sheets of cookie dough in the fridge until ready to go in the oven. Bake 9-10 minutes, then remove from the oven and sprinkle again with coarse salt. Let cool completely on the pan before moving.

That picture doesn’t really do these cookies justice. They are GOOD!

Salted Dark Chocolate Truffles

From How Sweet It Is.

• 6 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 2 cups dark chocolate chips
• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons all-purpose flour
• 2 tablespoons dark chocolate/dutch process cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• coarse sea salt for sprinkling

In the microwave or on the stove over low heat, melt and combine the butter, bittersweet chocolate, and one cup of the dark chocolate chips. Set aside to cool to room temperature. In a small bowl, combine flour, cocoa powder, salt and baking powder; set aside.

In your mixer’s bowl, combine the eggs and sugar and beat on high until light and fluffy, about 2 minutes. Add the vanilla and the melted chocolate mixture, and beat until combined, another 2 minutes. Fold in the flour mixture by hand just until you can no longer see any dry flour, then fold in the remaining chocolate chips. Cover and refrigerate at least 4 hours, or overnight.

Preheat your oven to 350 degrees and line baking sheets with parchment. With wet hands, roll the dough into 1″ balls, placing them 2″ apart on the lined sheets. Sprinkle the dough balls lightly with the coarse salt.

If you’re working in batches, store any filled sheets of cookie dough in the fridge until ready to go in the oven. Bake 9-10 minutes, then remove from the oven and sprinkle again with coarse salt. Let cool completely on the pan before moving.