Mudslide Cookies Recipes

Steps:

• Melt the unsweetened and bittersweet chocolates together and set aside
• Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
• Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.

Steps:

• 1. Preheat oven to 350°. 2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. 3. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. 4. Stir coffee and vanilla into chocolate mixture. Lightly spoon flour into dry measuring cups; level with a knife. 5. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. 6. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips. 7. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. 8. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.

Steps:

• Preheat the oven to 400°.
• Line baking sheets with Silpats or parchment paper; set aside.
• In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
• Add cooled, melted chocolate mixture, and combine on low speed.
• Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
• Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
• Bake until set, 12 to 15 minutes.
• Let cookies cool completely on baking sheets.

Steps:

• Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
• Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
• Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
• Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
• Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
• Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
• Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.