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. 
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
beantownbaker — February 10th, 2014 @ 9:57 am
Let me know if you do. I was seriously SHOCKED when he said that.
OH. MY. LORD.
Yeah, I can see why these are the best ever!!!! Love Samoas!
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
beantownbaker — February 11th, 2014 @ 12:14 pm
I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
they look sooooo good!
Sharing these in my friday link roundup!
Everyone needs to see these!
beantownbaker — February 13th, 2014 @ 8:49 pm
Thanks for sharing them!!
oh jeez. caramel de lites here, too 🙂 these sound killer!
beantownbaker — February 23rd, 2014 @ 12:47 pm
You’re the first person I’ve met who calls them Caramel de Lites too!
I’ve been wondering why they aren’t always called Samoas!
Are the pecans there for the Samoa flavor or just an extra addition?
beantownbaker — March 18th, 2014 @ 8:03 am
They add some texture but you could leave them out if you wanted.
Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
beantownbaker — September 2nd, 2014 @ 6:59 pm
So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
Explained well.