Chocolate Mudslide Cookies
- 1 pound 60% bittersweet chocolate, chopped
- 1 pound 60% bittersweet chocolate, finely chopped
- 6 ounces unsweetened chocolate, chopped
- 1/2 cup plus 3 tablespoons all-purpose flour
- 2 3/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 5 large eggs, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 2 1/4 cups sugar
- 1 1/4 cups chopped walnuts
- Preheat the oven to 350ºF.
- Line 2 cookie sheets with parchment paper or silicone mats, or use nonstick pans.
- Combine the 1 pound chopped bittersweet and the unsweetened chocolate in the top half of a double boiler.
- Place over (not touching) gently simmering water in the bottom pan and heat, stirring frequently, until completely melted.
- Remove from the heat and set aside.
- In a bowl, stir together the flour, baking powder, and salt and set aside. Crack the eggs into another bowl and set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until very light and fluffy. Add the sugar and beat until well blended. Add the eggs and beat just until incorporated. Then add the melted chocolate and beat to combine.
- On low speed, add the flour mixture a little at a time, beating after each addition until incorporated before adding more.
- Remove the bowl from the mixer and fold in the finely chopped chocolate and the walnuts with a rubber spatula. To shape the cookies, scoop out a heaping tablespoonful of the dough, form them into balls, and place them on the prepared baking sheets, spacing the balls about 1 inch apart.
- Bake the cookies for about 15 minutes, or until set around the edges.
- Remove from the oven and transfer the cookies to a wire rack to cool slightly. Serve warm. Leftover cookies can be stored, airtight, at room temperature for 3 days or, tightly wrapped, frozen for up to 1 month.
Makes 20 large cookies Source: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by Jacques Torres
Publisher: Stewart, Tabori & Chang
Year: November 1, 2008