Chocolate Mudslide Cookies
the darkest chocolate cookies imaginable
Here’s a recipe from The Newlywed Kitchen: Delicious Meals for Couples Cooking Together. (It will be out May of this year, but it’s available for pre-order on Amazon now!)
I whipped up a batch of these chocolate mudslide cookies for a photography lesson taught by one of my favorite photograhers/bloggers Helen Dujardin of My Tartelette. The photography lesson was arranged by dear Viv of Seattle Bon Vivant. A small group of 12 of us gathered at Viv’s house last week to listen to Helen’s tips and tricks to getting the perfect shot. Afterwards, we had some time to practice shooting. I had a great time at the lesson, and want to thank these fabulous ladies for a job well done!
Chocolate mudslide cookies
Makes about 20-24 cookies
A fair warning: this cookie dough is so good, you might not end up with much batter to bake into cookies! Even if neither of you are unabashed cookie dough lovin’ people, you’ll love this recipe for the ultra-dark, intense chocolate cookies they yield. So be forewarned, and have a glass of milk ready.
Ingredients:8 oz bittersweet, chopped (preferably a premium brand, like Valrhona)
¾ cup sugar*
3 tbsp unsalted butter
6 oz semisweet chips
¼ cup flour
2 tbsp cocoa
¼ tsp kosher salt
½ tsp baking powder
2 eggs
1 tsp vanilla extract
1 ½ cup roughly chopped assorted nuts, like walnuts, pine nuts, cashews and almonds
mini marshmallows to top each cookie (optional) *Please note: I like my desserts a little less sweet than most people, and I’ve also made these cookies with a full 1 cup of sugar and they turned out delicious, too. Use up to 1 cup of sugar if you like your cookies sweeter.
Preheat the oven to 350 degrees.
Melt the chopped bittersweet chocolate, sugar and butter in the microwave at 20-second intervals. (Take the chocolate out every 20 seconds and take a peek—once it’s about 75% melted, the residual heat will melt the rest of it when you give it a stir.) Let cool to room temperature.
In a mixing bowl, combine the flour, cocoa, salt, and baking powder. Stir to combine.
In another mixing bowl, lightly whisk the eggs with the vanilla. Slowly pour the cooled. melted chocolate and butter mixture into the eggs in three additions, stirring between each addition.
Stir the flour mixture into the chocolate batter until combined, then stir in the walnuts and the chocolate chips.
On a lined, light-colored baking sheet, place heaped tablespoons of cookie dough, leaving room for them to spread (about eight cookies per baking sheet fits nicely. If you’d like, top each cookie with 4-5 mini marshmallows, pressing them into the dough lightly.) Use only the upper or middle baking rack for these cookies, as they have a tendency to burn on the lower rack.
Bake for approximately 12 minutes. The cookies will be slightly soft when they come out of the oven, but will firm up as they cool.
Posted: March 14th, 2010 under Uncategorized.
Comments
Comment from Beth
Time March 15, 2010 at 4:05 PM
Hello Lorna,
I have been a follower of you since your postings on egullet. I do love your excellent sweets recipes but am always looking for excellent vegetarian recipes. IMO this is where we home cooks and even chefs need inspiration and direction. Please tell me you will turn your creative talent towards an excellent meatless Monday series of recipes!!!!!
Thanks,
Beth
Comment from Tartelette – Helen
Time March 16, 2010 at 8:26 PM
I could have easily eaten the whole plate…and shown you my lack of restraint if given half a minute with chocolate.
It was such a treat meeting you Lorna! You are truly a doll 
Comment from Nicole
Time March 17, 2010 at 10:33 AM
These cookies look sinful! I can imagine the dough would be insanely delicious I also love my desserts less sweet, so I appreciate the experimentation.
Comment from Ori Swicz
Time March 15, 2010 at 3:54 PM
That looks just great!! Can’t wait to try this one!