It might seem like my blog has a lot to do with baking, lately. I’ve been updating my dessert menu; organizing it properly and that means posting the results. So if you’re tired of it, thanks for bearing with me – but now here’s a “Must Make” Cookie. Jaques Torres’ Chocolate Mudslide Cookies.
I have to say: Chocolate Mudslide Cookies are “OMG” delish. I mean, they’re crazy decadent good. They’ll spoil you for every other chocolate cookie out there. To say they’re the best cookie I’ve ever eaten would be an understatement.
And these should be crazy good. There’s almost 2 1/2 pounds of chocolate in Chocolate Mudslide Cookies. Granted, the recipe makes about 40 cookies, but still?!! They don’t call Jacques “Mr. Chocolate” for nothing!
They’re not necessarily cheap to make, but if you compare them to something you’d buy at a trendy bakery, it starts to makes more sense to make your own. Use good chocolate and look for it on sale. I think these would be good with good quality white chocolate as the chips, too. Just sayin’. Oh, and you might notice, I left out the walnuts in mine.
A few things to know: When whipping your eggs into the sugar/cream mix, mix well after each. You’ll end up with a foamy mix that just about doubles in size. Gently fold in the flour and make sure your melted chocolate is cooled to room temperature. Don’t try to cheat on that or you’ll be disappointed with the end product.
Do bake on parchment – you’ll want to pull the cookies off the hot sheet in one fell swoop and they’ll be too delicate to use a spatula and don’t over bake – the cookies are mostly chocolate and can scorch in a heartbeat, leaving a bitter taste. You’ll also want them to be a bit gooey, because…well, you can see why!
These cookies are hard to shape – and I’ll give you some hints, below in the recipe. Let me just say they’re a bit hard out of the fridge, then they get a bit easier to roll – but don’t let that fool you. In minutes they’ll be too soft and nothing but sticky sludge. If you have time, when they get too warm, put them back in the fridge for a few minutes.
Chocolate Mudslide Cookies are at their best a few hours after baking, when they’ve cooled and mellowed a bit.
Chocolate Mudslide Cookies
- 6 ounces unsweetened chocolate
- 16 ounces bittersweet chocolate
- 6 tablespoons butter, room temperature
- 2 1/4 cups plus 1 tablespoon sugar
- 5 eggs
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1 tablespoons baking powder
- 1 teaspoon espresso powder, optional
- Pinch salt
- 1 1/4 cups plus 1 tablespoon walnuts, chopped, optional
- 16 ounces bittersweet chocolate, chopped, or large chocolate chips
Melt the unsweetened and bittersweet chocolates together in a microwaveable bowl: Cook 1 minute, then stir, then continue to cook in 30 second increments, stirring after each, until just melted. Set aside to cool completely. Will cool faster if removed to a metal bowl and set over a rack so air can circulate. Stir now and then.
Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time, mixing well after each. In another bowl, mix the flour, baking powder, salt and espresso powder. Add to the egg mixture and mix, stopping to scrape down, until just incorporated.
Add the melted chocolate, mixing well on low, stopping to scrape down. Stir in the walnuts and chopped chocolate pieces.
Push, shove and pour the mixture onto a parchment-lined baking sheet or tray, even into a rectangle as best you can. Refrigerator for 5 to10 minutes until slightly, but not completely, hardened.
Using a knife, divide the mixture into 4ths, then each quarter into nine rough squares (three squares by three squares.) With your hands, roll each of the squares into a ball and evenly space them onto a parchment lined baking sheet. Make sure to leave room to spread, about three inches between cookies.
Bake in a 350 degree F. oven for about 10 to 12 minutes, rotating front to back and top to bottom halfway through baking time. Look for the cookies to be firm on the edge, but still look slightly under baked in the cracks. Remove parchment containing the cookies from the hot pan, immediately and leave to cool.
Cookies may be frozen in raw state; thaw and bring to room temperature before baking.
Recipe slightly adapted from Jacques Torres
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 6 g||28 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 31 mg||10 %|
|Sodium 38 mg||2 %|
|Potassium 33 mg||1 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 3 g||12 %|
|Sugars 19 g|
|Protein 3 g||6 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I’ll be bringing this recipe to Fiesta Friday 178. Stop by and see all the fun posts and recipes (hint: you may find something for the 4th of July) and stop back on Tuesday to vote for you favorites.