Mudslide cookies are simply amazing and the ultimate in chocolate! No other chocolate cookie even comes close in the WOW factor. These are not difficult to make. I did have one “fail” making them, but my family were very happy to keep the failure. One time, the dough was more of a batter and did not hold any shape on the cookie sheets. So, I poured the batter into mini muffin tins and liners and made amazing chocolate brownie muffins. I figured out what went wrong that time. I had used extra-large eggs. If you do not have large eggs, search for what equals seven large eggs, or you won’t end up with cookies.
These keep well and taste even better the next day. We have had these with ice cream sundaes for an extra special treat.
The recipe comes from a fantastic cookbook, Baking at Home with the Culinary Institute of America.
MUDSLIDE COOKIES
- 3/4 cup plus 2 tablespoons cake flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon powdered instant coffee
- 1 tablespoon boiling water
- 1 teaspoon vanilla extract
- 7 ounces unsweetened chocolate, coarsely chopped
- 6 ounces bittersweet chocolate, coarsely chopped
- 8 tablespoons unsalted butter (1 stick)
- 7 large eggs
- 2 3/4 cups granulated sugar
- 2 cups chopped walnuts
- 1 1/2 cups bittersweet chocolate chips
Preheat the oven to 350° F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
Sift the flour, baking powder, and salt into a bowl and set aside.
Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract.
Melt the unsweetened chocolate, chopped bittersweet chocolate, and the butter in a saucepan over low heat or in a bowl in the microwave in 15- to 20-second intervals. Gently stir to blend.
In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar, and coffee paste mixture on high speed until light in texture and thick, 6-8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.
Using a 1/4-cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3-4 inches between cookies.
In batches, bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely.
Makes 24 large cookies. Store airtight at room temperature for a few days. Keep cookies level and put waxed or parchment paper between layers of cookies. These are even better the next day!