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. 
OMG, I am in love with these cupcakes! They’re so awesome! I love HP, and I made owl cupcakes when the movie came out. I might need to give these a try before going to see the IMAX 3D movie.
How cute are those?! And i was wondering how you got the lettering so perfect – thanks for the step-by-step. Lol – I just dragged DH to the Harry Potter exhibit at the Museum of Science and Industry – I’m sure he’ll be happy when the final movie comes out and he doesn’t have to hear about it anymore!
Great job, how lucky are your friends?
I’m so jealous! My two sisters are going to the exhibit this weekend. I thought about flying to Chicago to join them. Luckily I found out the exhibit is coming here in October. Whew!
These look fabulous! You did such a great job on them!
WOW JEN!! Those are fantastic!! Better than professional! Seriously, what talent you have to make those! 🙂
Aw thanks Katie – you’re making me blush.
I hate when cupcakes do that to me too. Instead of baking up they bake out! 🙁
Love your Harry Potter cupcake toppers! Very cute and creative!
~ingrid
Hi Jen! A friend of mine forwarded me your page for HP Cupcakes and I just wanted to drop in and say that I think they’re awesome and I want to run home now and try to create some fun hp themed cakes! I had done some in the past–cauldron cakes if you will, by buying mini cauldrons and cutting the bottom off so the tops sat just on the cakes and then used a bit of green frosting on the inside. You should join up with the HP-MA crew! We’ve been organizing some meet-ups for Boston Fans!
Sounds awesome Manda.
Oh my goodness, what adorable little cupcakes!
So so cute! And yeah, those “HPs” must have taken FOREVER. I have a fabulous vanilla cupcake recipe that never fails me here: http://annies-eats.com/2008/07/18/vanilla-cupcakes/. Also, I recently made Dorie’s perfect party cake into cupcakes and had great results with that as well.
I love your HP cupcakes! I too am a huge Harry Potter fan but I have to admit, I don’t think I’d be patient enough to make cupcakes and toppings as cute as yours!
These are so awesome!! I wish I would have seen them and did some of these with the HP cake I did!!