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    You are in: Home / Recipes / Chocolate Mudslide Cookies Recipe
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    Chocolate Mudslide Cookies

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Buster's friend's Note:

    Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    • 1 1/4 cups walnut halves (plus 1 tablespoon, whole macadamia nuts good too)
    • 2 tablespoons unsalted butter, melted (foam skimmed and discarded)
    • 6 ounces unsweetened chocolate, broken into pieces
    • 2 lbs dark chocolate, coarsely chopped (bittersweet, at least 60 percent cocoa)
    • 2 1/4 cups sugar, plus 1 tablespoon
    • 5 large eggs
    • 1/2 cup flour, plus 3 tablespoons
    • 1 tablespoon baking powder
    • 1 pinch salt

    Directions:

    1. 1
      Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

    • on January 30, 2010

      55

      Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Mudslide Cookies

    Serving Size: 1 (2027 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 185.4
     
    Calories from Fat 132
    71%
    Total Fat 14.7 g
    22%
    Saturated Fat 7.9 g
    39%
    Cholesterol 23.3 mg
    7%
    Sodium 38.7 mg
    1%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 3.9 g
    15%
    Sugars 9.6 g
    38%
    Protein 4.1 g
    8%

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