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

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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.

*** Explore more Chocolate Mudslide Cookies Recipes »

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Usman Kotiya

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These cookies are the perfect treat to enjoy with a glass of milk or a cup of coffee.

Danny Gill

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I made these cookies for a bake sale and they were a huge hit! I sold out of them in no time.

TEDDY MEDIA

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I'm allergic to nuts, so I substituted the walnuts with chopped pecans. The cookies turned out great!

Ogbomor Godwin

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These cookies were a little too sweet for my taste, but my kids loved them. I might try using less sugar next time.

Rodney Jerome

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I'm not a big baker, but these cookies were so easy to make. I'm definitely going to be making them again.

Md Siddik

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These cookies are so easy to make and they're always a crowd-pleaser. I love how the chocolate mudslide filling oozes out when you bite into them.

Zitas Properties

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I've made these cookies several times and they're always a hit. They're perfect for parties or potlucks.

Chcjc Fif

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I'm not sure what I did wrong, but my cookies didn't turn out right. They were too dry and the chocolate mudslide filling was too runny.

Ulfat Jan

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These cookies were a bit more work than I expected, but they were worth it. They were so delicious!

Emetem Emmanuel

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I had a hard time finding the chocolate mudslide mix, but I was able to find a recipe online and make my own. The cookies turned out great!

Aishwarya Jha (aishuwishu)

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These cookies were a little too sweet for my taste, but they were still good. I might try using less sugar next time.

Noor Zafar

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I'm not a huge fan of chocolate, but these cookies were still really good. The chocolate mudslide filling was rich and decadent, but it wasn't too overpowering.