MUDSLIDE COOKIES
Source of Recipe
CIA
List of Ingredients
Flourless cooking spray for greasing
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 (1 stick) unsalted butter
7 large eggs
23/4 cups sugar
2 cups chopped walnuts
11/2 cups bittersweet chocolate chips Recipe
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 chopped unsweetened chocolate, chopped bittersweet chocolate and the butter in a saucepan over low heat or 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 to 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 to 4 inches between the cookies. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14 minutes. Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.
Makes 24 large cookies.
|
|
member logon
