Best 2 Jacques Torres Mudslide Cookies Recipes

Are you looking for a rich and decadent cookie recipe that is sure to impress your friends and family? If so, then you should try Jacques Torres' Mudslide Cookies. These cookies are made with a combination of chocolate chips, cocoa powder, and espresso powder that creates a flavor that is both intense and delicious. The cookies are also topped with a chocolate ganache that adds an extra layer of richness. In this article, we will provide you with a step-by-step guide on how to make these amazing cookies at home.

Check out the recipes below so you can choose the best recipe for yourself!

JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES

Jacques Torres's Secret Chocolate Chip Cookies image

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Number Of Ingredients 11

Ingredients

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

CHOCOLATE MUDSLIDE COOKIES

Chocolate Mudslide Cookies image

Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.

Provided by Busters friend

Categories Dessert

Time 50m

Yield 48 cookies

Number Of Ingredients 9

Ingredients

1 1/4 cups walnut halves (plus 1 tablespoon, whole macadamia nuts good too)
2 tablespoons unsalted butter, melted (foam skimmed and discarded)
6 ounces unsweetened chocolate, broken into pieces
2 lbs dark chocolate, coarsely chopped (bittersweet, at least 60 percent cocoa)
2 1/4 cups sugar, plus 1 tablespoon
5 large eggs
1/2 cup flour, plus 3 tablespoons
1 tablespoon baking powder
1 pinch salt

Steps:

Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

Tips:

Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for a chocolate with a cocoa content of at least 70%.
Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a high temperature for a short amount of time. This will give the cookies a crisp exterior and a chewy interior.
Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to set.

Conclusion:

Jacques Torres' Mudslide Cookies are a delicious and indulgent treat that is perfect for any occasion. With their rich chocolate flavor and gooey center, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cookies a try. You won't be disappointed!