Oh, sea salt.

I love you on my roasted veggies, but mostly I love you on my chocolate… because The Husband doesn’t like you so I get to eat it all.

True story.

These cookies are not my invention, but I wish they were. I picked them from a sea of photos on Pinterest for a cookie exchange because they looked impressive, easy, chocolatey and involved salt and Kahlua. Perfection, am I right?

Not too sweet, I could really taste the rich coffee flavor of these little guys (and the bite of the salt on your tongue is a fantastic complement!). Go on, give ’em a try!Salted Mudslide Cookies

Recipe created by: How Sweet It Is

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 1/4 cup dark cocoa powder
• 3 tablespoons instant coffee powder
• 1/4 teaspoon sea salt
• 1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)
• 1 cup chocolate chunks
• sea salt for topping

Directions

• 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. Try not to eat it. I suggest distracting yourself with a cheesy Christmas special on TV.
• 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 8-12 minutes or until the edges are set and the middles are still soft (depends on your cookie size). The centers should be puffy. Do not over-bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely just enough so you don’t burn yourself, then dig in!

These are great for Christmas… and for freezing and eating on long drives to Grandma’s house. You might even want to save one for her.

Enjoy!

On a side note:

• My hairdryer decided to get festive and burst into a shower of sparks over the weekend… I keep forgetting to buy a new one until I’m dripping in my towel at 7:30a.m. before work.
• I am in a brace for a tendon injury in my right foot and I have to wear tennis shoes everywhere for three weeks. Work. Shopping. I want to sob quietly every time I look at my stupid shoes with a cute outfit. And, I can’t run.
  
• It’s only Four days until Christmas, so the above doesn’t really matter.
• The Husband made his second “Annual Dinner” last night (Yes folks, this was the second dinner he has made in our 2.5 years of marriage. It’s about quality, not quantity, people).  It. Was. Fabulous. Recipes to come!