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Mudslide Cookies




Source of Recipe


internet


List of Ingredients




1 pound(s) 60% bittersweet chocolate, chopped
6 ounce(s) unsweetened chocolate, chopped
1/2 cup(s) all-purpose flour
3 tablespoon(s) all-purpose flour, combined with above flour
2 3/4 teaspoon(s) baking powder
1 1/4 teaspoon(s) salt
5 large eggs, at room temperature
6 tablespoon(s) unsalted butter, at room temperature
2 1/4 cup(s) sugar
1 pound(s) 60% bittersweet chocolate, finely chopped
1 1/4 cup(s) chopped walnuts




Recipe



Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone mats, or use nonstick pans.
Combine 1 pound chopped bittersweet and unsweetened chocolate in top half of a double boiler. Place over (not touching) gently simmering water in bottom pan and heat, stirring frequently, until completely melted. Remove from heat and set aside.
In a bowl, stir together flour, baking powder, and salt and set aside. Crack eggs into another bowl and set aside.
In bowl of a stand mixer fitted with paddle, beat butter on medium speed until very light and fluffy. Add sugar and beat until well blended. Add eggs and beat just until incorporated. Then add melted chocolate and beat to combine. On low speed, add flour mixture a little at a time, beating after each addition until incorporated before adding more.

Remove bowl from mixer and fold in finely chopped chocolate and walnuts with a rubber spatula.

To shape cookies, scoop out heaping tablespoonfuls dough, form into balls, and place on prepared baking sheets, spacing balls about 1 inch apart. Bake cookies about 15 minutes, or until set around edges. Remove from oven and transfer cookies to a wire rack to cool slightly. Serve warm.

Leftover cookies can be stored, airtight, at room temperature for 3 days, or, if tightly wrapped, frozen for up to 1 month.