Triple Chocolate Salted Cookies

Tuesday, November 29, 2011

Triple Chocolate Salted Cookies

I’ve eaten more cookies this past week than I care to admit. Of the cookies swapped at our Holiday Cookie Swap, these Triple Chocolate Salted Cookies were my favorite. I may have been biased since these are the cookies that I brought to the swap, but that’s a minor detail.

I added a pinch of salt right before baking them because I love the salty sweet combo and I was worried the cookies would be too chocolatey for Hubby. That was one of the best decisions I made last week. The salt really enhanced the sweet chocolate flavors in the cookies.

Three Years Ago: Caramel Cupcakes with Caramelized Butter Frosting
Four Years Ago: Maple Walnut Cranberry Cupcakes with Cranberry Sauce and Maple Frosting

Triple Chocolate Salted Cookies

Yield: 4 dozen cookies

Ingredients:

2 cups flour
1/2 cup Dutch-processed cocoa powder
2 tsp baking powder
1/2 tsp salt
16 ounces semisweet chocolate, chopped
4 eggs
2 tsp vanilla extract
2 tsp instant coffee or espresso powder
10 Tbsp unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips
sea salt

Directions:

Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.

Using a heatproof bowl, microwave the chocolate in 30 second intervals, stirring in between, until melted and smooth. In a small mixing bowl, combine the eggs, vanilla and instant coffee granules; stir well with a fork to dissolve; set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Stir in the sugars and beat until combined, yet still granular, about 1 minute. With the mixer on low speed, gradually beat in the egg mixture until incorporated, about 45 seconds. Pour in the chocolate at a steady stream and continue mixing until combined, about 40 seconds. Detach the paddle and scrape down the bottom and sides of the bowl. Reattach the paddle and turn the mixer on low speed. Add the dry ingredients and mix just until incorporated. Do not overmix. Fold in the chocolate chips with a wooden spoon. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Scoop golf-ball sized dough-balls onto the prepared baking sheets, spacing about 1 1/2 inches apart. Sprinkle each cookie with sea salt.

Bake for 10 minutes, or until the edges of the cookies have just begun to set but the centers are still very soft. Rotate the sheets halfway through baking. Remove from oven and cool on the cookie sheets for about 10 minutes before transferring to a wire rack to cool completely. Cool the baking sheets back to room temperature before continuing with the remaining dough.

Recipe as seen on Pennies on a Platter, originally from Baking Illustrated

Cookies, Dessert

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17 Responses to “Fauxstess Cupcakes”

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1

Maryanna — April 9, 2009 at 3:16 pm

These are darling!
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2

Kerstin — April 9, 2009 at 4:04 pm

Adorable – I love the cupcake liners!
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3

Anali — April 9, 2009 at 5:57 pm

These look great! I’ve got to try them soon! ; )
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4

oneparticularkitchen — April 9, 2009 at 7:56 pm

How adorable! Oh The Yankee would just eat these up.
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5

Mermaid Sweets — April 9, 2009 at 8:20 pm

I have been wanting to try these too – nice post, I love the photos.
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6

Maria — April 9, 2009 at 8:52 pm

They look perfect! YUM!
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7

Jamie — April 10, 2009 at 1:12 am

Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
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8

rickdog — April 10, 2009 at 8:54 pm

Find more Fauxstess Cupcakes in my recipe blog search:
HERE
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9

Sarah — April 10, 2009 at 11:41 pm

So cute and yum!
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10

Stephanie Wagner — April 11, 2009 at 12:03 am

Could these be any cuter?? I love the idea of home baking classic favorites like this!
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11

oneordinaryday — April 11, 2009 at 1:58 pm

This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
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kitchenbelle — April 13, 2009 at 6:09 pm

Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
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Jigginjessica — April 16, 2009 at 3:07 pm

I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
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14

bcallegra — April 20, 2009 at 1:56 am

I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
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15

Simply Inviting Weddings — November 29, 2010 at 11:34 pm

I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
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16

Seantellc — April 1, 2011 at 4:18 pm

so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
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17

beantownbaker — April 1, 2011 at 6:33 pm

Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

Triple Chocolate Salted Cookies