Chocolate Mudslide Cookies

Recipe by Busters friend
READY IN: 50mins
YIELD: 48 cookies


  • 1 14
    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 14
    cups sugar, plus 1 tablespoon
  • 5
    large eggs
  • 12
    cup flour, plus 3 tablespoons
  • 1
    tablespoon baking powder
  • 1
    pinch salt


  • 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.