⅓ cup chocolate chips (I used a Lindt Sea Salt Excellence Bar, chopped)
Method
Preheat the oven to 180 C (350 F) and line trays with baking paper.
Place the chopped chocolate and butter in a large microwave-safe bowl. Microwave for 30 second intervals, stirring between each burst, until chocolate and butter are melted, smooth and combined.
Whisk in the sugar. Whisk in the eggs, one at a time, until incorporated.
Add the flour, baking powder and salt, stirring to combine.
Allow the dough to cool a little, then stir in the chocolate chips.
Chill the dough in the fridge for 15 minutes.
Use a cookie scoop to drop balls of dough onto the prepared trays. Sprinkle each cookie with a little sea salt (optional and to taste).
Bake for 8 - 10 minutes, until the edges of the cookies are slightly cracked.
Allow to cool before removing from trays. Makes about 20 cookies.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/08/13/salted-chocolate-truffle-cookies/