For this cookie, Ashley Swider wanted to do something in the spirit of St. Patrick’s Day, yet have the name reflect her positive vibe that’s carried throughout the company, yesUmay. The result? A salty, rich, and flavorful cookie that has a brownie-like consistency.
Click here to see the Cooking with Guinness story.
For the cookies:
- 1 ½ cups of butter
- ¾ cup of dark brown sugar
- ¾ cup of sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup of unsweetened cocoa powder
- 2 cups of unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups dark chocolate chips
- 2 cups semi-sweet chocolate chips
- Sea salt, for sprinkling
For the frosting:
- 1/3 cup of Guinness Stout
- 3 ¼ cup of confectioners’ sugar
For the cookies:
Heat oven to 350 degrees. Mix butter with sugars and then add eggs and vanilla. Mix lightly. Add cocoa, flour, baking soda, and kosher salt and mix with an electric mixer for 30 seconds. Add chocolate chips.
Spray baking sheet with baking spray and spoon dough onto baking sheets. Sprinkle sea salt on top. Bake 15-20 minutes, depending on the oven.
For the frosting:
Blend all ingredients until creamy. Let cookies cool and then drizzle with frosting.
Sea Salt Chocolate Chip Cookies
Everyone needs a go-to chocolate chip cookie recipe! These sea salt chocolate chip cookies are definitely my favorite. Soft and chewy in the center and a tad bit crispy around the edges. Just how I like them!
I have to start by asking: do you like your cookies crispy, soft, cakey, or chewy?
I like mine soft and slightly chewy, with lots and lots of chocolate chips. I also like them with a hint of sea salt. I mean, sea salt chocolate chip cookies are simply the best!
Achieving your favorite chocolate chip cookie texture is all about the ratios between butter, white sugar, and brown sugar. I’ll be posting more chocolate chip cookies over the next few months, but today it’s all about those soft and slightly chewy salted chocolate chip cookies!
Salted Mudslide Cookies.
Be a cool person. Because cool people also put booze in their cookies. Yessss.
Mudslides were one of those drinks that I thought were insanely cool when I was 13 or 14 years old. I probably hadn’t even drank a cup of coffee at that point, but I had quite a few licks of coffee ice cream and maaaaybe even a few sneaky sips of Baileys on the rocks come holidays. I was well aware of the magic marriage between coffee and chocolate.
A few summers ago at the beach, my uncle started blending mudslides one afternoon, changing up the typical bourbon/rum punch flow of the day. Mother Lovett – who rarely strayed from her bourbon + ginger ale – started to feel left out and decided that she too wanted a mudslide. But she didn’t ask for a mudslide. She asked for a mudslinger.
[You know… kind of like the time she thought Obama’s name was “Omaha” for two weeks and asked every Sunday if we could take a quick stop at “Louie’s” to looks at flowers. Lowes. It’s LOWES!]
So Mother Lovett, mudslinger in hand, got her drank on while sitting approximately 5 inches from the big screen TV so she could adequately hear Dr. Phil while the rest of us sat at the pool drinking, reading, and being occasionally obnoxious.
By the time we came back up to our condos to get ready for dinner… she was MIA. Couldn’t find her anywhere! It was only after we turned down the blaring TV that we heard snoring and unexpectedly found her passed out, face-up, mudslinger glass in hand on her bed. Someone made those mudslingers a little strong…
Now I can’t ever drink a mudslide without thinking of Mother Lovett drunk as a skunk. And the fact that I put salt on my cookies most likely has her rolling in her grave. She definitely wouldn’t be down with this trend.
But it’s 2011 people! Times are a’changing. Put some bacon in your cupcakes, some salt on your cookies. Trash it all up a little. It tastes good. You won’t hate it.
While on vacation two weeks ago, my mom and I spotted giant salted mudslide cookies inside a bakery case in the cutest little general store. And boy… were they giant. I’m talking like the size of my head. Unfortunately chocolate was the last thing on my mind as I had successfully consumed my second salted caramel gelato of the day mere minutes before, but I tucked the idea away safely in the back of my mind. I can’t do my dang multiplication tables but I sure can remember what recipes I want to create.
I topped these cookies with sea salt flakes that I also found while on vacation. I had only been looking for sea salt flakes for oh… four years or something like that. Flakes my friends… not crystals or little chunks. And why order them online? I’d rather pay triple for it on vacation in a cute little foodie store. So that there I did.
And while I’m telling you what to do? Use chocolate chunks instead of chips. See that gooeyness down there? Chunks. Do it.
Salted Mudslide Cookies
2 cups + 2 tablespoons all-purpose flour
3 tablespoons instant coffee powder
1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)
Preheat oven to 325 degrees F.
Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.
Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely then dig in!
Sea salt buttercream on a chocolate cupcake
THERE are good, convenient reasons why, I’ve never made cupcakes before.
There are things best left unknown, things that, let’s just say, won’t help you enjoy your favourite foods by knowing. Like the day I peed myself a little when I first poured in all that heavy cream, running as thick as blood, into making my most beloved Hokkaido “milk” toast two years ago. Oh mommy, it wasn’t milk… it wasn’t milk… And the same reasons that my fingers and soul trembled when, for the first time, I soiled my naive perception of a brioche dough with a rudely awakening amount of reality-butter. That stormy night, the brioche was soft, but innocence was dead… And then so many times after that, the freedom for ice cream was terrorized… and the guiltless-ness of salads wilted away… Let’s not even go there, where now every time when I gaze upon the starry sheen of a melty crispy and chewy chocolate chips cookie, the rim of fat around my waist reverberates in echo of the truth behind its sublimity… As a cook, I thought I wanted the truth.
I couldn’t handle the truth.
So if you don’t mind, in a world now that I can’t even fucking swallow a good poke without beating myself with a stick, I was planning on keeping the last inconvenient truth at bay, and stay able to eat a bloody cupcake with blissful ignorance. But I guess, sooner or later, we all have to grow up…
If you’ve been following my lazy instagram, you’d noticed that I’m working on a photography side-project combining food and music, and in the name of professionalism and sacrifice, I’ve let it burn down my last eating sanctuary into a, again, guilt-laden wreckage. The idea was innocent enough, to come up with a lethal but nonetheless cuddly cupcake in contrast with a badass rock’n roll themed background-poster. The images, didn’t come out as nicely as I planned. But the triple chocolate cupcakes with sea salt buttercream, carried out a very successful bombarding campaign on my last defensive cupcake illusion.
OK, chocolate cupcake, while being “tripled” and stuffed, is hardly any news. But the idea of a prominently salty and sweet buttercream, really got me excited. Oh buttercream… salty buttercream… hmph, now… what is “buttercream” exactly? Surprisingly, a quick Googling didn’t land me on any promising “sea salt buttercream” recipe, and just when I was jittering that I might have landed on a less charted territory, I started to absorb the truth of a basic buttercream…
Wait… what am I looking at here? I thought the word “buttercream” is just an expreeeession, you know, just to mainly convey the idea of the creamy and butter-like texture of the frosting which is in fact, miraculously, made with magical materials based on ancient wisdoms that help us burn more calories?
And as if the shock of buttercream-reality isn’t difficult enough. Oh my god… sea salt and sugar. If only they could hate each other enough to give my last standing skinny-jeans a freaking chance, but no, they just have to taste so heavenly sublime and will-bending, especially when whipped into a fluffy cloud of pure butter. 1/2 plus 1/8 tsp of fine sea salt for 2 sticks of butter, the forward savouriness only makes the sugar sweeter, and the butter pop, and my unstoppable pigging-out motion, almost robotic. Then of course, even for a non-chocolate enthusiast, I’m not saying that the delicately moist and melty-centered chocolate cupcake is completely unblamed for. Together, they are a full-blown, aiding and abetting criminals that crushed my carefully guarded obliviousness.
I know that I sound like I’m regretting in tormenting happiness, but should you sea-salt your buttercream, too? Well, the thing about guilt is, it numbs dangerously quick. Especially, when it tastes this good.
The original recipe uses dutch processed cocoa powder (whereas I used natural) with only 1/2 tsp of baking soda. It’s supposed to make a dozen cupcakes, but perhaps because of the difference in leavening powder, I found that it was more like 10 cupcakes… The first time I filled them up to 75% full and they barely rised to meet the edge of the cups. So the second time I added 1 tsp of baking powder to give it more lift, and filled them up to 80% full. And got 11 cupcakes out of it.
Then there’s the senseless amount of buttercream per 1 dozen cupcakes… I found that for recipes that make 1 dozen cupcakes, they usually call for 2 sticks (1 cup/226 grams) of unsalted butter… I mean, I may be new at this cupcake business, and missing the unspoken rule that you are allowed to eat the extra buttercream by the spoonfuls after all the hard work you put in… but for the sanity in me I just couldn’t see how to possibly use up all those buttercream for just 12 cupcake! But I abide to the rule anyways, just to be safe…
- Triple chocolate cupcake: adaped from Cook’s Illustrated via Brown Eye Baker
- 3 oz (85 grams) of bittersweet chocolate
- 1/3 cup (31 grams) of natural cocoa powder (not dutch processed)
- 3/4 cup (163 grams) of hot coffee
- 3/4 cup (125 grams) of light brown sugar
- 6 tbsp (84 grams) of vegetable oil (or peanut oil for a nuttier flavour)
- 2 large eggs
- 1 tsp of white vinegar
- 1 tsp of vanilla extract
- 3/4 cup (96 grams) of all-purpose flour
- 1/2 tsp of salt
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 2 tsp of milk chocolate chips (or nutella works, too) for each cupcake
- 2 sticks (230 grams) of unsalted butter, soften
- 1/2 + 1/8 tsp of fine sea salt
- 1 1/4 tsp of vanilla extract
- 4 cups (480 grams) of powdered sugar
- 4 tbsp of heavy cream or whole milk
To make the triple chocolate cupcake : Preheat the oven on 350ºF/175ºC.
Add bittersweet chocolate and cocoa powder in a large bowl, then pour in the hot coffee. Whisk until the chocolate has completely melted and refrigerate for 10 min to cool. Then add the light brown sugar, vegetable oil (or peanut oil for a nuttier flavour), large eggs, white vinegar and vanilla extract. Whisk until smooth and velvety. Sift the flour, salt, baking powder and baking soda directly into the bowl through a large sieve. Whisk just until evenly incorporated.
Divide the batter into 10 to 12 cupcake-holder, filling each up to about 80% full. Drop 2 tsp of milk chocolate chips (or nutell) into the center of each cupcakes, then bake in the oven for 17
19 min until a wooden skewers comes out clean from the side. Let cool completely on a baking rack before applying buttercream.
To make the sea salt buttercream : Saltiness of sea salt may differ, so add 1/2 + 1/8 tsp first, then a pinch more if needed. Make sure that you use extra fine sea salt (not the flaky/coarse kind) so it dissolves nicely into the buttercream. If you can only find flaky/coarse sea salt, you can either pulverize it in spice-grinder, or melt it into the heavy cream first over gentle heat, let cool completely, then add it in the last step.
In a stand-mixer with pedal-attachment, or in a food-processor, add the unsalted butter and fine sea salt then whip until light and fluffy (takes a bit longer in a stand-mixer). Add the vanilla extract and 1 cup of powdered sugar at a time, whip until smooth before the next addition of powdered sugar. Then finally, whip in the heavy cream to loosen the texture (you may need more if you prefer softer buttercream).
“Goodness Gracious” Triple Chocolate Cookies with Sea Salt and Guinness Recipe - Recipes
1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped Reese's Peanut Butter Cups
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips or chunks
In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.
Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in peanut butter cups & chocolate chips. Cover the bowl with plastic wrap & chill dough for at least an hour.
While the dough is chilling, preheat oven to 375 degrees.
Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper. Bake 14-16 minutes on a rack in the upper third of the oven until very lightly browned. (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).
Sea Salt Caramel Chocolate Chip Cookies
These heavenly cookies contain both sea salt caramel and chocolate chips in a delicious copycat recipe of Mrs. Field's chocolate chip cookies. Rich, decadent, amazing!
I absolutely adore Sea Salt Caramel Chocolate Chip Cookies! These delightful cookies have it all. Sea salt caramel chips and chocolate chips in a delicious chocolate chip cookie dough. Yes, caramel chips and chocolate chips blend together in a heavenly way in this scrumptious cookie. Everything about the cookie is perfect. ??
Back at the end of July, my husband and I stayed with my sister and her husband in a condo in Breckenridge, Colorado. We’ve been there many times throughout the years and stayed with this particular resort several times as well. We love to shop in all the quaint shops there as well as EAT, EAT and EAT some more! One of the things we always do is stop by a local cookie shop where we buy hundreds way too many cookies. It was hideous how many cookies we bought (enough for a month probably!)
One of the cookies I sampled was a Sea Salt Caramel Chocolate Chip Cookie. I can’t tell you how disappointed I was with that cookie. It was horribly salty. I mean SO salty that I could hardly eat the thing. It was awful. Rarely do I write negatively about something bad I’ve tried from restaurants, bakeries or food blogs. Ratting out someone else’s work is not my style. But this cookie was R-E-A-L-L-Y B-A-D! I’m not sure where they came up with their recipe but I don’t see how they can sell much of it because you wouldn’t have any repeat customers. Enough.
So I determined when I got home from our Colorado vacation to try to make a delicious cookie with sea salt caramels and chocolate chips that wasn’t so salty that you had to spit the cookie out! I believe I accomplished that with this fantastic cookie. I have a favorite Chocolate Chip Cookie dough (Mrs. Field’s Copycat recipe), that I’ve improved upon that I use as my base. But instead of three cups of chocolate chips, this recipe has 2 cups of chocolate chips and 2 cups of sea salt caramel chips so it’s extra rich, decadent and absolutely divine!
If you want to thrill your family and friends then you’ve got to make these delicious jewels for your next potluck, tailgating party or to fill your cookie jar. I guarantee they’re not too salty–they’re just right. You’ll gobble them down in no time (no spitting the cookies out with this recipe!) ?? Yes, you may even start drooling. I think it’s time for me to make up another batch.
Triple Chocolate Chip Malt Cookies with Sea Salt
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It’s been a bit chilly around the Northwest lately. Nothing like those single digits my kid’s are experiencing in Utah though. But any time the cold weather comes it totally puts me in a chocolate chip cookie mood. Actually warm weather puts in the chocolate chip cookie mood too – any weather can do it!
I love changing up my favorite chocolate chip cookie recipe a bit – adding different mix ins etc. Today’s recipe is packed with lots of amazing flavors! Triple Chocolate Chip Malt Cookies with Sea Salt have three kinds of chocolate, malt and a little sea salt to top it off.
The malt adds another dimension to the cookie that I really love. I am a big fan of malt but even if you aren’t you will love these cookies as there is not a strong malt flavor but just an added level of flavor that is wonderful!
I am a big fan of milk chocolate chips and white chocolate chips in my cookies but combine that with semi sweet chocolate and you’ve got all your bases covered.
A light sprinkling of sea salt on top just gives it that extra little flavor surprise in your mouth!
You’re Doing It Wrong: Chocolate Chip Cookies
Some chocolate chip cookie questions are easy. Should you put nuts in your chocolate chip cookies? No, obviously. Should your chocolate chip cookies be chewy or crunchy? Chewy, duh.
Others are more difficult. Should you stick with the classic recipe, the one that Ruth Wakefield invented at the Toll House Inn in 1938 and that has adorned packages of Nestle chocolate chips for decades? Or should you choose a newfangled, sophisticated, scientifically refined recipe, like the one the New York Times published in 2008? (The ingredients list for the Times recipe, based on French pastry chef Jacque Torres’ version, begins, “2 cups minus 2 tablespoons [8½ ounces] cake flour, 1⅔ cups [8½ ounces] bread flour ….” 1-2-3-4 cake this is not.)
I have a hard time answering this question. There’s something about the proposition of finding the “perfect” chocolate chip cookie via cold, calculating clinical trials, that smacks of hubris. Surely tradition counts for something. (And surely people should not have to get out their digital scales every time they want to make cookies.) I am also wary of French chefs who think they understand chocolate chip cookies better than Americans do.
Then again, tastes change over time, and some developments—like the idea of sprinkling sea salt over your cookies before baking them—are undeniably very good. (The combination of chocolate and sea salt is far superior to the more traditional combination of caramel and sea salt.)
So I recommend a middle way—a pastiche of old and new that everyone can agree on, like Pharrell’s “Happy.” An updated Toll House cookie that does not require mad-scientist-style meticulousness.
It doesn’t require a trip to a specialty store, either. Contra the New York Times, you do not need “1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content,” nor do you need, as some cookbook authors recommend, to chop up dark chocolate bars by hand. (There are few tasks less pleasant than chopping chocolate: The chocolate dust gets everywhere and embeds itself into your cutting board, hands, and clothes.) You can get Ghirardelli chocolate chips, or another decent brand, at most grocery stores these days. And the convenience of simply dumping a bag of chocolate chips into your mixing bowl is priceless.
The ratios in the recipe you find below are quite similar to those of Wakefield’s recipe: I use slightly less flour and baking soda to encourage chewiness, and I use more vanilla, because more vanilla is almost always a good idea. I also strongly endorse using all brown sugar instead of a mix of white and brown: Brown sugar confers moisture and a subtle caramel flavor to everything you put it in, and those traits are highly desirable in chocolate chip cookies.
So what concessions do I make to the Times? There’s that sprinkle of sea salt to offset the sweet richness of the cookie dough. I also tip my hat to the Times for emphasizing the importance of refrigeration. You should always, always refrigerate your cookie dough for at least a couple of hours before baking it—the longer the refrigeration time, the better the consistency of the final product.
But equally important to consistency, keep in mind, is not overbaking: As soon as the edges of the cookies are golden brown, pull them out of the oven. A minute makes the difference between chewy and crunchy—and while a crunchy cookie isn’t bad, exactly, it’s best avoided.
Chocolate Chip Cookies
Yield: 40 to 45 cookies
Time: 3 hours, mostly unattended (or longer, depending on how long you refrigerate the dough)
1½ cups brown sugar
1 cup (2 sticks) unsalted butter, softened
2 large or 3 small eggs
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon fine-grain salt
2 cups all-purpose flour
2 cups semi-sweet chocolate chips
About 1 teaspoon coarse sea salt
1. Beat the brown sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl). Add eggs and vanilla and beat to combine. Add the baking soda and fine-grain salt and beat to combine, then add the flour and stir just until combined. Stir in the chocolate chips. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.
2. Heat the oven to 350°F and grease one or two baking sheets (or line them with parchment paper). Drop the dough by the rounded tablespoonful onto the baking sheet(s), leaving 2 inches between cookies. Sprinkle a small pinch of coarse sea salt on each cookie, then bake until the cookies are mostly firm and their edges are golden brown, 9 to 11 minutes. Transfer the cookies to wire racks or paper towels, and repeat with the remaining dough and salt. Serve warm.
Salted Dark Chocolate Cookies
It’s Monday, and that means it’s cookie day.
Because Mondays require cookies, that’s why. And because I woke up with a huge headache. AGAIN.
I thought I had this headache thing licked after I read this awesome-sauce headache book. My previously frequent headaches had become quite infrequent, and all was right with the world. Then I became sort of lazy about my rule-following and slightly indulgent about my caffeine intake, and wouldn’t you know it? The headaches returned.
You know it’s going to be a long day when you wake up hoping you can have chocolate cookies and diet coke for breakfast.
I could tell the dog was feeling the same way. He’s a full week into his required 10 days of cone-wearing after his neutering, and let me tell you… that cone is getting old. For all of us. He also can’t bathe until the 10 days are over, and that is getting old too.
Puppy and I moped around the kitchen, me begrudgingly making meals and doing dishes, and he fruitlessly sniffing the kitchen floor for yummy crumbs to nibble.
I also begrudgingly drove the high school kids to school, waiting for my ibuprofen to kick in and mustering all the patience I had to listen to the silly and bathroom-activity-filled conversation happening in the back seat. What is it with talking about bathroom activities? I literally can’t remember the last extended conversation I had with my kids that didn’t come around to that at some point.
Just as I was congratulating myself for making it all the way to school without yelling at any kids, Bam! I suddenly remembered that it’s a rare short day, and the lunches I packed them were completely unnecessary. And now I’m going to feel irritated all the way home, too.
I went through a chocolate cookie ingredient list in my head, thinking I would stop at the store while I’m out, if necessary, because I’m having chocolate cookies today, come hell or high water!
Honestly? So rarely does something as simple as a cookie balance out the day, but this one delivered on it’s promise. That lovely dark chocolate flavor really did the trick. The high egg-to-flour ratio means the cookies spread quite a bit, and they flatten out and become rather thin. It’s part of the charm, if you ask me.
This cookie isn’t heavy, it’s not chunky, or fancy, or frosted. It’s not visually notable in any way but one… it’s black. Dark, dark, black. With a little sprinkle of salt in the middle.
It might be the most perfect cookie that ever lived. I may have eaten fifteen a couple of them to brighten my afternoon.
- 150g smooth dark chocolate, broken up
- 150g unsalted butter, softened
- 100g light brown soft sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 medium free-range egg, beaten
- 175g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 150g smooth milk chocolate, chopped into chunks
- 150g smooth white chocolate, chopped into chunks
Preheat the oven to 180°C/gas mark 4. Line 2 baking trays with baking parchment.
Place the dark chocolate in a heatproof bowl over a pan of simmering water (make sure it's not touching) until melted. Leave to cool slightly.
Using an electric mixer, whisk together the butter, light brown sugar, caster sugar and vanilla extract until creamy. Whisk in the melted dark chocolate and egg.
Stir in the flour, cocoa powder and baking powder, until well combined. Stir in the chocolate chunks. Spoon rounds of the mixture on to the trays and bake for 12 minutes.
Watch the video: goodness gracious 3 (December 2021).