These triple chocolate cookies, from Austin blogger Jordan Bauman, are topped with a salted caramel mascarpone glaze. Contributed by @gingersnapatx.

Cream cheese adds the most wonderful savory element to desserts, including carrot cake and cheesecake, but what about cookies?

Jordan Bauman, the local blogger behind Gingersnap Jordan (, @gingersnapatx on Instagram) decided earlier this month that what her triple chocolate cookies really needed was a salted caramel mascarpone glaze on top. Mascarpone is an Italian cream cheese that, when paired with a little caramel sauce, balances out the cocoa, butter and sugar in the cakelike cookies, Bauman says.

The cookies themselves have cream cheese in them, which adds to both their texture and flavor, just donít forget to soften it before you blend it in with the rest of the ingredients. The toasted almonds on top are, of course, optional, but they add a nice crunch and another savory element to these goodies.

Editorís note: This post is part of an ongoing social media series called Austin360Cooks. Share what youíre cooking by adding #Austin360Cooks to your posts on Instagram! Each week, we publish one of our favorites in print, and you can find all the recent submissions in a gallery below the recipe.

Triple Chocolate Cookies

For the cookies:
1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. sea salt
8 Tbsp. unsalted butter, softened
1 cup loosely packed brown sugar
1/4 cup granulated sugar
8 oz. cream cheese, slightly softened
2 Tbsp. caramel sauce
1 egg yolk
1 tsp. vanilla extract
3 oz. chocolate bar, chopped in large chunks (I used one with almonds and sea salt)
1/4 cup miniature chocolate chips
For the salted caramel mascarpone glaze:
4 oz. mascarpone cheese, softened (cream cheese would also work just fine)
3 Tbsp. prepared caramel sauce, or homemade caramel
1/3 cup powdered sugar
1/2 tsp. vanilla extract
Sea salt, to taste
For the topping:
1/4 cup slivered almonds
1 Tbsp. butter
1/2 Tbsp. brown sugar
1/4 tsp. sea salt

Combine flour, cocoa, baking soda and salt in a medium mixing bowl and set aside. In the bowl of an electric mixer, add butter, brown sugar and sugar and beat for 3 minutes. (Or, add to a large mixing bowl and use a hand mixer.)

Add cream cheese, caramel sauce, egg yolk and vanilla extract. Beat until combined. Incrementally add the dry ingredients to wet ingredients in the bowl of the mixture. Mix until combined between additions until all dry ingredients are incorporated. Stir in chocolate chunks and miniature chocolate chips.

Heat the oven to 350 degrees. The dough will be very sticky, and difficult to roll, so refrigerate for 15 minutes.

While the dough is cooling, combine all glaze ingredients and add to a plastic zip-top bag, and trim the corner of the bag for piping. If the glaze is too runny, add some powdered sugar. If too thick, add a teaspoon of milk.

To make the almonds: Heat butter in a small sauce pan over medium-low heat until just melted. Add almonds, brown sugar and salt. Toss to combine and cook until just toasted and fragrant. Remove from heat.

Form 1 1/2-inch cookie dough balls (they may not roll perfectly, but they will even a bit during baking) and place on a lightly sprayed cookie sheet and bake for 12 to 14 minutes.

Allow cookies to cool completely, pipe with glaze and sprinkle with almonds. Makes about two dozen cookies.

ó Recipe by Jordan Bauman, Gingersnap Jordan (