These are rich, dense, dark chocolate cookies with an intense coffee flavor. The salt on top makes them completely irresistible. I made these cookies for a wine tasting event, and they were an absolute hit! I love how fudgy they stay. If you’re like me, you should probably not eat these right before bed, because at 1 am you’ll be wondering why you did that. (It was because they’re delicious, that’s why.) It’s a rare event when I save a cookie recipe to my repeat list. I’m extremely picky and judgmental when it comes to desserts, and they need to be damn good before they make my list. These cookies? They’re definitely on it.
Can you see the rich, fudgy, chocolate action that we have going on below?? This is my type of chocolate dessert.
Salted Mudslide Cookies
Dark chocolate, coffee, and Kahlua form into epic chocolate cookies! Boozy chocolate goodness all topped with salt. Just do it.
Ingredients
- 2 cups + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 cup dutch process cocoa powder
- 9 packets Starbucks VIA (or espresso powder, about 3 tbsp)
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 1/4 cup + 1 tsp coffee liqueur (I used Kahlua)
- 1 cup chocolate chunks
- salt flakes for topping
Instructions
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Combine flour, cocoa, coffee powder, salt, and baking soda in a bowl and set aside.
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In another bowl, mix together melted butter and sugars. Then stir in egg, egg yolk, and vanilla. Finally, add coffee liqueur and mix until well combined.
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Gradually add flour to butter mixture until a dough forms. It may look too dry, but don't give up! Eventually it will come together. Finally, fold in chocolate chunks and chill dough in fridge for at least 30 minutes.
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Preheat oven to 325 degrees. Roll dough into golf ball sized balls. Bake on parchment paper (or a greased baking sheet) for 10-12 minutes, or until the edges are set and middles are still soft. The center should be slightly puffy. Do not overbake! Remove from oven, immediately sprinkle with salt, and then let cool completely.
Recipe Notes
Adapted from this recipe.
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