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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
/Clara
I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…
Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
/Clara
I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.
The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.
haha, i’ve never seen that before 🙂 love it!
OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!
I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!
Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.
I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?
Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…
Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)
Oh that’s a good idea!! I might have to order some more jars and do the same myself…
What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!
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Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com
Did you freeze them before shipping? The jars looked frosted…
beantownbaker — February 24th, 2013 @ 10:21 am
I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.
What shipping method did you use? Overnight or Express???