Cookie Week: Triple Chocolate Salted Cookies

Cookie Week: Double Chocolate Chunk Cookies

Hello everyone!  I’m a friend of Kate’s and the novice cookist/bakist behind Allyson, Recipe Ranger.  What a fun opportunity Kate has given all us bloggers: to share delicious cookie recipes with you, just in the “nick” (yup, that’s a fun pun…or a cheesy one…oh well…this is who I am) of time for the holidays. 
Browsing food blogs is one of my favorite pastimes, and just the other week I saw this recipe for Triple Chocolate Salted Cookies.  Instantly smitten.  Why?  Chocolate and SALT.  Anyone who knows me knows that I’m best friends with salt…sea salt, Kosher salt, fleur de sel, even good ol’ table salt.  I’ve even been known to give the slightest of twists of salt (thanks to my beloved Trader Joe’s sea salt grinder) onto ice cream.  I’m not ashamed.  Try it.  You’ll thank me later.  Needless to say, this cookie recipe captivated my salt fancy, and the result did not disappoint.  The dough will be very thick, and I do recommend making smaller cookies as these cookies are quite rich and decadent.  Bring out a good glass of milk for Santa.  He’ll need it.  Hope all of you have a Merry Christmas!

(I thought I’d give you a close up of the salt in all its glory)
Triple Chocolate Salted Cookies – as seen on Beantown Baker, originally from Baking Illustrated – makes 4 dozen cookies

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

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

meesch says · 12.09.11

Salted cookies are seriously the best thing ever!


Megan @ Tales of an HBS Wife says · 12.09.11

Sweet and Salty? Sign me up!

Laurie says · 12.09.11

Ok so serious question. Where are all these cookies going because if I made all these I would gain 10lbs from licking all the bowls! You can’t be eating them all because you always look fab in photos! Can’t wait to try some recipes out ! 🙂

Amanda says · 12.12.11

I LOVE your blog. I am sure you hear that alot, but it really is great. I am amazed at how many followers you have for just starting out in 2011. Do you have any tips for a newbee? Would love a follow back at

Colleen says · 12.20.11

I just made these cookies today to bring up to my fiance’s parent’s house for Christmas. They taste absolutely amazing!!! I actually got 9 dozen cookies instead of 4 dozen. The cookie scoop I have is a 1 Tbsp. measure, so they were significantly smaller, but I look at is as I can have twice as many cookies for the same amount of calories 😉

Jessica says · 12.31.11

just finished baking these…delicious!!!

Zaira says · 01.19.12

just blogged about our experience with these, thanks so much for the recipe, they were TDF