Salted Mudslide Cookies

Believe it: cool people put salt on their cookies. And even better — they sometimes add a splash of booze. It sounds daring, but the result is deeply comforting and perfectly balanced: rich chocolate, coffee notes and a kiss of sea salt.

Mudslides were one of those drinks I thought were ultra-cool as a teenager. I didn’t need much more than coffee ice cream and an occasional sip of Baileys to fall for the coffee-and-chocolate combo. Years later, at a beach house, my aunt decided she wanted one of the blended cocktails too — or as she called it, a “mudslinger.” She enjoyed hers so thoroughly that she fell asleep with the glass in hand, which is now forever linked in my mind to the drink itself.

These memories make every mudslide a little nostalgic. They also explain my willingness to take classic treats and play with them: add salt to cookies, scatter bacon on cupcakes — small rebellious touches that transform familiar desserts into something more interesting.

On vacation recently I saw enormous salted mudslide cookies at a little general store. They were the size of my head and instantly stuck in my mind. I tracked down flaky sea salt while away and decided to make a home version that highlights coffee, chocolate and a touch of liqueur for depth.

Two quick tips before you bake: use chocolate chunks (they melt and create gorgeous gooey pockets) and finish the warm cookies with flaky sea salt — flakes, not coarse crystals, for a clean salty pop.

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 cup dark cocoa powder
• 3 tablespoons instant coffee powder
• 1/4 teaspoon sea salt (in the dough)
• 1 stick (1/2 cup) unsalted butter, melted and cooled 10–15 minutes
• 1 cup brown sugar
• 1/2 cup granulated 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
• Flaky sea salt for topping

Directions

Preheat the oven to 325°F (165°C).

In a bowl, whisk together the flour, cocoa, instant coffee powder, baking soda and the 1/4 teaspoon of sea salt. In a separate bowl, combine the melted butter with the brown and granulated sugars until blended. Stir in the egg, egg yolk and vanilla until combined. Stream in the coffee liqueur and mix.

Gradually add the dry ingredients to the wet, mixing until a dough forms. It may look crumbly at first; use your hands if needed. If the dough seems too dry, add an extra teaspoon of coffee liqueur. Fold in the chocolate chunks. Refrigerate the dough for 30 minutes to firm up.

Remove the dough and roll into golf-ball-sized rounds. Place them on a non-stick baking sheet, leaving about 2 inches between each cookie. Bake for 10–12 minutes, until the edges are set and the centers remain soft and slightly puffy. Do not overbake.

Immediately after removing the cookies from the oven, sprinkle them with flaky sea salt. Let cool completely before serving so the centers set slightly but remain gooey.

These cookies balance deep chocolate and coffee flavors with a hit of liqueur and the bright finish of sea salt. They’re a little naughty, a little nostalgic, and totally worth making — especially if you like your desserts a bit unexpected.

Can I have another?