Adventures in baking…

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Contrary to popular belief, my baking escapades aren’t always filled with sunshine and rainbows.  Usually, when it’s really important, my bacon is burning, I’ve simmered the garlic too long, I can’t find the cocoa powder, and (drumroll please), I’ve dropped my iPhone in melted chocolate.  When I say dropped my iPhone in melted chocolate, what I mean is that I’ve completely submerged my entire phone in hot, liquid, chocolate and am literally paralyzed in shock.  Yep, that happened.  I was holding my chocolate covered phone, speaking incomprehensible babble, when my dad had to step in and take over.

A lot of paper towel, toothpicks, a rice bath, and some windex produced a small Christmas miracle: These fantastic cookies, and a somewhat dirty, but still fully functional iPhone.

Salted Dark Chocolate Truffle Cookies

Recipe (with minor modifications) from How Sweet Eats

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6 T.  Salted Butter
4 Oz. Bittersweet Chocolate
2 C. Dark Chocolate Chips
3 Eggs
3/4 C. Sugar
2 T. Vanilla Extract
1/2 C. Flour
2 T. Cocoa Powder
1/4 t. Baking Powder
1/4 t. Salt
Coarse Sea Salt for Sprinkling


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Begin by melting 1 cup of your dark chocolate chips, the bittersweet chocolate and butter in the microwave.



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30 second bursts in the microwave do the trick.




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Until your chocolate is nice and melty like this.  Set it aside and let it cool.



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Now you’re going to need another bowl.  Combine your eggs and sugar.



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Beat that combo together for 2 minutes until you have some small bubbles.



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Then combine the chocolate and egg mixture together and stir!


Want to know what I don’t have a picture is the egg mixture and chocolate combined.  Want to know why?  Because it was when I was attempted to get a picture of the concoction, that I dropped my entire iPhone inside.  Ugggghhhhhh… moving past it.  Now I start taking pictures with my Dad’s phone instead.  He’s a brave guy.  Thanks for the vote of confidence, Dad ;)

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After a small break and some tears, I added my dry ingredients to the chocolate/egg mixture.



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And then the other half of your dark chocolate chips…


Now, sadly, you need to refrigerate your batter for at least 4 hours.  Mine hung out in the fridge overnight.

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Now it’s nice and firm!



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Roll your dough into 1 inch balls and lightly sprinkle with coarse sea salt.



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Place your cookies in the oven for 9 minutes at 350 degrees.



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Let the cookies cool completely and then you can get to working on your sprinkles.



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Melt your remaining dark chocolate chips in the microwave and then dip the edges of the cookies in the chocolate and cover with sprinkles.

Soooooo good!


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Don’t fool yourself into thinking that these are normal cookies, these are more truffle than cookie.  So rich.  Too perfect. You’re going to love them.






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