Ingredients
-
1 1/2
-
8
-
3/8
-
2
-
5
-
1/2
-
2 3/4
-
1 1/4
-
1 1/4
-
-
-
-
-
-
Directions
Chocolate Mudslides (Cookies), From the New York Times, I bring you Chocolate Mudslides! Be forewarned, these babies are very addictive! A cookie for true chocolate lovers The simplicity of this recipe belies the intensity of the chocolate flavor They prove to be as strong as they are addictive 😉 Enjoy!, Bev these are good I made half the recipe I had so much fun making these, I chopped the chocolate up the day before which made it a little easier baking day With half of the recipe I got 30 meduim sized cookies which baked up between 8-10 minutes used a meduim size cookie scoop to make them a uniform size I think next time I make these I want to try adding maybe some raspberry liqeur to them As written they are very good and one that I will make again and perfect for gift giving
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Steps
|
1
Done
|
Preheat an Oven to 400 Degrees. |
|
2
Done
|
Melt the Unsweetened Chocolate and 4 Cups of the Bittersweet Chocolate Over a Double-Boiler (a Simple Double Boiler Can Be Set Up by Putting a Metal Bowl Over a Simmering Pot), Stirring Periodically. |
|
3
Done
|
Cream the Butter and Sugar in a Mixer Until Light and Fluffy and Add the Eggs One at a Time, Blending Until Mixed. |
|
4
Done
|
Add the Flour, Baking Powder and Salt to the Butter Mixture and Mix Just Until Combined. |
|
5
Done
|
Add the Melted Chocolate and Mix Until Combined and Stir in the Nuts and Remaining Chocolate Pieces. |
|
6
Done
|
Pour the Mixture Onto a Parchment-Lined Baking Sheet or Tray. |
|
7
Done
|
Put the Mixture Into a Refrigerator For 5 to 10 Minutes Until Slightly, but not Completely, Hardened. |
|
8
Done
|
Reverse the Sheet or Tray Onto Another Piece of Parchment Paper on a Hard Surface. |
|
9
Done
|
Use a Knife to Divide the Mixture Into 20 Squares. |
|
10
Done
|
With Your Hands, Roll Each of the Squares Into a Ball and Evenly Space Them on One or Two Parchment-Lined Baking Sheets (leave Room For Them to Spread). |
|
11
Done
|
Bake the Cookies For 15 to 25 Minutes, Until Crusty on the Outside (they Should Still Be Gooey on the Inside). |
|
12
Done
|
Allow to Cool For at Least 20 Minutes Before Eating. |
|
13
Done
|
Yield: 20 Large Cookies. |
