Salted Chocolate Truffle Cookies - bittersweet chocolate

Method

• 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.
• Whisk together flour, baking powder, and salt.
• Set aside.
• In a large bowl, whisk together sugar and eggs.
• Slowly add the chocolate mixture, and stir to combine.
• Stir in vanilla extract.
• 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.
• ).
• Chill dough for 15 minutes.
• Preheat oven to 350.
• Line baking sheets with silicone liners or parchment paper.
• 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.
• ).
• 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.
• 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.
• Cool cookies on pan on wire rack for 10 minutes.
• Then, remove cookies to wire racks to cool completely.