Mudslide Cookies with Fleur de Sel

I found the recipe for these delicious cookies here the other day

 and had to try them out right away!

With all their dark chocolate they just looked too tempting...and chocolate combined with Fleur de Sel works so well together, anyway.

The woman of the blog I got the recipe from did a far better job on the photos than I.
Check her blog out to get into the ultimate cookies baking mood!

I changed a few things in the recipe, though.

I'm not the biggest fan of boozy sweets.

Therefore I decided to only add 1 to 2 Tbsp of whisky to the batter.

You won't taste the alcohol at all. But the the whisky's oak- and peatiness adds a very nice and subtle flavour. I also didn't have instant coffee powder.
Instead of adding 1/4 cup of liquor I decided to brew a very strong coffee,
and replaced the liquor with the same amount of that, plus the whisky.

Oh, and I used margarine instead of butter.
I usually prefer the taste of butter.
But when it comes to baking the margarine helps making cakes, cookies etc.
more chewy and less crispy...

The cookies turned out fantastic!

They were a little bit more caky then I expected, but reminded me of chocolate fudge brownies. 

I had to give some away. 

Otherwise you would see me rather rolling than walking through the streets of Berlin, by now.

Here is the whole recipe :

(source: http://www.howsweeteats.com/)

2 cups + 2 tablespoons all-purpose flour (475g)

1/4 cup dark cocoa powder

3 tablespoons instant coffee powder

1/4 teaspoon sea salt

1/2 cup (120g) of unsalted butter, melted and cooled for 10-15 minutes

1 cup (235g) brown sugar

1/2 cup (120g)sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/4 cup (60g) coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)

1 cup chocolate chunks

Fleur de Sel for topping

1/2 teaspoons baking soda

Preheat oven to 325 degrees F (160ºC).

                              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!