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Dark Chocolate Truffle Cookies with Pistachios, Orange & Sea SaltDark Chocolate Truffle Cookies with Pistachios, Orange & Sea Salt
Dark Chocolate Truffle Cookies with Pistachios, Orange & Sea Salt
Dark Chocolate Truffle Cookies with Pistachios, Orange & Sea Salt
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Recipe - The Fresh Grocer - Corporate
DarkChocolateTruffleCookieswithPistachios_OrangeandSeaSalt.jpg
Dark Chocolate Truffle Cookies with Pistachios, Orange & Sea Salt
Prep Time20 Minutes
Servings12
Cook Time9 Minutes
Calories70
Ingredients
3/4 cup + 2 Tbs NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
1 Tbs butter
2 Tbs all-purpose flour
1/8 tsp baking powder
1 large egg
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/3 cup coarsely chopped pistachios
1 tsp orange zest
1/4 tsp coarse sea salt
Directions

1. MELT morsels and butter in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. Stir until smooth. Let chocolate sit over hot water.

 

2. COMBINE flour and baking powder in very small bowl. Whisk egg and sugar in medium bowl until blended. Slowly stir in the chocolate mixture and vanilla extract. Stir in flour mixture. Stir in 2 tablespoons morsels, pistachios and zest. Refrigerate for 15 minutes.

 

3. MEANWHILE, PREHEAT oven to 350° F. Scoop or spoon rounded tablespoons of batter onto ungreased baking sheet. Sprinkle each dollop lightly with sea salt.

 

4. BAKE for 9 to 10 minutes or until outside is slightly cracked. Do not overbake; the cookies will continue to bake while cooling. Cool on baking sheets for 3 minutes; top cookies with additional morsels if desired. Remove cookies to wire rack to cool. Cookies should be soft and gooey in center.

 

VARIATION: Cookies can be made without the nuts or zest.

 

Nutritional Information
  • 8 g Total Fat
  • 3.5 g Saturated Fat
  • 20 mg Cholesterol
  • 95 mg Sodium
  • 13 g Carbohydrates
  • 1 g Dietary Fiber
  • 10 g Sugars
  • 1 g Protein
20 minutes
Prep Time
9 minutes
Cook Time
12
Servings
70
Calories

Shop Ingredients

Makes 12 servings
3/4 cup + 2 Tbs NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Nestlé Toll House Dark Chocolate Morsels, 20 oz
Nestlé Toll House Dark Chocolate Morsels, 20 oz, 20 Ounce
$10.19$0.51/oz
1 Tbs butter
Breakstone's Salted Butter, 2 count, 8 oz
Breakstone's Salted Butter, 2 count, 8 oz, 8 Ounce
On Sale! Limit 4
$2.99 was $3.14$0.37/oz
2 Tbs all-purpose flour
Gold Medal All Purpose Flour, 32 oz
Gold Medal All Purpose Flour, 32 oz, 32 Ounce
$3.79$1.89/lb
1/8 tsp baking powder
Davis OK Double Acting Baking Powder, 8.1 oz
Davis OK Double Acting Baking Powder, 8.1 oz, 8.1 Ounce
$4.79$0.59/oz
1 large egg
Eggland's Best Eggs, Jumbo, 12 count
Eggland's Best Eggs, Jumbo, 12 count, 12 Each
$4.49
1/4 cup granulated sugar
Domino Premium Pure Cane Granulated Sugar, 4 lb
Domino Premium Pure Cane Granulated Sugar, 4 lb, 4 Pound
$5.29$1.32/lb
1/2 tsp vanilla extract
McCormick Pure Vanilla Extract, 2 fl oz
McCormick Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
On Sale!
$5.99 was $8.69$3.00/fl oz
1/3 cup coarsely chopped pistachios
Ben & Jerry's Pistachio Pistachio Ice Cream Pint 16 Oz
Ben & Jerry's Pistachio Pistachio Ice Cream Pint 16 Oz, 16 Pint
$5.99$0.02/fl oz
1 tsp orange zest
Navel Orange, 1 each
Navel Orange, 1 each, 1 Each
$1.25
1/4 tsp coarse sea salt
Bowl & Basket Specialty Grinder Mediterranean Sea Salt, 9.5 oz
Bowl & Basket Specialty Grinder Mediterranean Sea Salt, 9.5 oz, 9.5 Ounce
$3.99$0.42/oz

Nutritional Information

  • 8 g Total Fat
  • 3.5 g Saturated Fat
  • 20 mg Cholesterol
  • 95 mg Sodium
  • 13 g Carbohydrates
  • 1 g Dietary Fiber
  • 10 g Sugars
  • 1 g Protein

Directions

1. MELT morsels and butter in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. Stir until smooth. Let chocolate sit over hot water.

 

2. COMBINE flour and baking powder in very small bowl. Whisk egg and sugar in medium bowl until blended. Slowly stir in the chocolate mixture and vanilla extract. Stir in flour mixture. Stir in 2 tablespoons morsels, pistachios and zest. Refrigerate for 15 minutes.

 

3. MEANWHILE, PREHEAT oven to 350° F. Scoop or spoon rounded tablespoons of batter onto ungreased baking sheet. Sprinkle each dollop lightly with sea salt.

 

4. BAKE for 9 to 10 minutes or until outside is slightly cracked. Do not overbake; the cookies will continue to bake while cooling. Cool on baking sheets for 3 minutes; top cookies with additional morsels if desired. Remove cookies to wire rack to cool. Cookies should be soft and gooey in center.

 

VARIATION: Cookies can be made without the nuts or zest.