Sea Salt Kahlua Mudslide Cookies {Low Fat}

Adapted from Cooking Light

Last week was our first week at the new office downtown. The company I work for has been growing and it has completely outgrown its original home … to say I was excited about moving downtown is a complete understatement because I WISHED for an office downtown and my wish came true! I love our downtown area … it’s beautiful, fun, full of amazing restaurants, flowers, statues, colors.

I am sitting in a different spot with different people now, though, and having to learn that I need to lock my computer when I walk away from it. I was accustomed to leaving it open, but now I have two tricksters sitting next to me. They even warned me to be careful, but learning a new habit is tricky and one day I walked away from my computer for quite a while, leaving it wide open to mischief.

I came back to discover an email message from me to our team announcing that there were cookies to be had in our area. I knew right away I’d been had. I asked around to find out WHO sent out that email from my computer … finally my gluten free friend (who LOVES my gluten free chocolate chip cookies) confessed to the crime. I told him to get even, I was going to bring in cookies with lots of GLUTEN, and I sent out another message to the team to that effect.

I’m a little tempted to make gluten free cookies too, but I DID say I’d bring cookies with gluten, so now I have to actually DO it. I’ve got a killer craving for chocolate today so I chose these mudslide cookies from Cooking Light for my vengeance. I read the reviews and adjusted the recipe a bit to balance out the sweet and to give them my own sumptuous twist. A bit of sea salt and Kahlua, some whole wheat flour and a tad more butter … also, make sure to let the dough set a little to thicken the dough. This makes the cookies thicker and the inside chewier–a much nicer contrast to the crinkly sugary chocolate cookie crust and the coarse sea salt on top.

Sea Salt Kahlua Mudslide Cookies {Low Fat}

• Yield: About 50 cookies 1x

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Ingredients

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• 2 Tablespoons butter
• 2 ounces 60% dark chocolate, coarsely chopped
• 2 ounces unsweetened (baking) chocolate, coarsely chopped
• 1 Tablespoon Kahlua or other coffee liqueur
• 1/2 Tablespoon vanilla extract
• 1 3/4 cups sugar
• 4 large eggs
• 1 cup white whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans, toasted
• 1/2 cup semisweet chocolate chips
• For the top: Coarse sea salt

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Instructions

1. Put the chocolate and butter in a small microwave-safe bowl and microwave on high for 90 seconds. Stir until all the chocolate is melted. Stir in the Kahlua and vanilla. Set aside.
2. In a large mixing bowl, add the eggs and sugar. Beat with an electric mixer for 6 minutes or until the mixture is thick, creamy and very thick. Pour about 1/4 of this egg mixture into the chocolate and gently fold into the chocolate, then pour the chocolate back into the eggs and gently fold again until the chocolate is mixed in pretty well.
3. Add the flours, baking powder, and salt and again, gently fold until the flour is mixed well into the sticky mixture. Stir in the nuts and chocolate chips. Let the dough sit for about 15 minutes (it thickens as the chocolate hardens), then preheat the oven to 350 F. and spray two cookie sheets with cooking spray.
4. Drop the dough by teaspoonfuls 2 inches apart onto the prepared baking sheets. Sprinkle the tops lightly with sea salt. Bake for 12 minutes or until the cookies are crackly and set. Remove from oven. Let cool on the sheet for 1 – 2 minutes, then move to a rack to finish cooling.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Munching Monday, Tuesday’s Table, Simple Supper Tuesday, Treasure Box Tuesday, The Weekend Social, The Ultimate Cookie Collection, Holiday Cookie Roundup and What to Do Weekends.