Salted Fudge Cookies

/ Wednesday, August 17, 2011

I wanted nothing more than to come home and bake myself a giant flaky pie for dinner, thanks to a pie crawl with Le Bernardin's pastry chef Michael Laiskonis posted here. It was on my mind all day. But I left my pie pan at my gentleman friend's apartment (I made his mom's knock-out blueberry pie for us last weekend)! Imagine my disappointment.

I settled for a proper dinner, so long as it ended with a batch of cookies. Something chocolately was the obvious choice considering my stash: 5 kinds of chips, 3 different powders, 2 brands of syrup, 10 bars and a jar of hot fudge. Full disclosure: I may have been watching a pirate movie at the time. It got me thinking about rum and salty sea people. Rum and sea salt wouldn't be a bad addition to fudge cookies. So I loaded these suckers with a double doses of chocolate, strong coffee, and dark rum and topped 'em with French sea salt. They're not blueberry pie but, damn it, they work!

MAKES: 2 dozen cookies 

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder 
1/4 teaspoon salt 
1 stick unsalted butter, melted and cooled
1 cup packed light brown sugar 
1/2 cup granulated sugar 
1 large egg plus 1 egg yolk, lightly beaten 
1 tablespoon vanilla extract
5 tablespoon strong-brewed coffee
2 teaspoons dark rum 
1 1/2 cups semisweet or bittersweet chocolate chunks 
Maldon sea salt, for sprinkling 

1. Preheat the oven to 325˚. Line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, cocoa powder and salt in a bowl. In a separate bowl, combine the butter, brown sugar, granulated sugar, egg and egg yolk, and vanilla. Whisk the coffee and rum into the egg mixture. 
2. Using a wooden spoon, gradually mix the flour mixture into the egg mixture until combined (the dough will be thick and dry. Keep mixing, it comes together). Mix in the chocolate chunks. Roll heaping tablespoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Freeze until firm, about 10 minutes.
3. Bake the cookies until set around the edges but still gooey in the middle, about 15 minutes. Gently flatten the cookies with a spatula, then sprinkle with sea salt. Let cool on the pans 5 minutes, then transfer to racks to cool completely. Serve with milk...or more rum.


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