Chocolate Toffee Truffle Cookies are soft, gooey, and truffle-like, with crunchy Heath toffee bits and espresso powder to intensify the chocolate flavor. These are a chocolate lover’s dream!
Happy September everyone! This is going to be a very exciting month for me. First off, my blog turns one this month! Getting my blog off and running was full of challenges in every way, and I intend to write a post full of resources that helped me get started.
Secondly, I am signed up to conquer the Tough Mudder on the 28th of this month with a team including my husband and many more. If you’re not familiar with the Tough Mudder, it’s 12 miles of running and obstacles including running through mud, climbing walls, jumping into and swimming through a freezing, ice water pool, and if that’s not enough, throw in some fire and some electrocution. Yes, electrocution. 😯 I’ve never done anything like this before, and I know nothing I do will completely prepare me for it. I just want to finish!
Last, but certainly not least, I will be starting a full-time culinary school in San Francisco on the 30th! It’s only 6 months long, but I’m so excited about everything I’m going to be learning. I’ve been self-taught up to this point, but culinary school has always been in the back of my mind. No, I’m not going to work as a line cook in a restaurant or anything — I’m too old for that business! This is for fun, personal growth, and it will bring so much to this blog. My goal is to write a cookbook one day, and schooling will only help me. This is going to be a big change for me for a while, and I’m going to have to learn how to let go of things a little bit since I’m a huge control freak, but I can do anything for 6 months. What happens after that, we’ll see. 😀
As exciting as all of that is, these Chocolate Toffee Truffle Cookies are pretty dang thrilling, too. These cookies are just a like a chocolate truffle, just as the name implies. There’s so much chocolate in these that the smell alone almost gives you your chocolate fix. Almost. These cookies just ooze with chocolate appeal. The exterior has those little crackles, and the inside is oh-so-gooey, with a little crunch from Heath toffee bits. If I’d have had some coarse sea salt, I would’ve used it. That would have been even more delicious.
Every time I bake something chocolatey, I add espresso powder. The espresso powder intensifies the chocolate flavor — not that these cookies need it — but why not? I believe in lots of flavor, and since espresso powder achieves more chocolate flavor, than I’m usin’ it!
Want a bite?? You know you do. 😉
- ¼ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ teaspoon instant espresso powder
- 1½ cups 60% cacao bittersweet chocolate chips (I used Ghirardelli)
- 2 tablespoons unsalted butter
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup Heath toffee bits
- In a small bowl, whisk together the flour, baking powder, salt, and espresso powder. Set aside.
- Place the chocolate chips and butter in a heatproof bowl over a pot of simmering water. This is your double boiler. Stir the chocolate and butter together until they've melted and are completely smooth. Turn off the burner and let the chocolate sit over the pot of water.
- In a medium bowl, whisk together the eggs and sugar until well combined. Slowly add all of the chocolate into the egg and sugar mixture, and stir in gently. Add the vanilla and stir once more. Add the flour mixture and stir just until combined, careful not to over mix. Fold in the toffee bits. Chill 15 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie scoop, or a tablespoon, scoop dough onto prepared baking sheet in rounded tablespoons about 2" apart. Bake on the center rack of the oven for 7-8 minutes, or until small cracks appear. Do not over bake as the cookies will continue to cook as they cool. Cool on a wire rack. Store cooled cookies in an air tight container. Enjoy!
Recipe adapted from Ghirardelli's Chocolate Truffle Cookies with Sea Salt.