Chocolate Mudslides (Cookies)

Recipe by Bev I Am
READY IN: 1hr 15mins




  • Preheat an oven to 400 degrees.
  • 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.
  • Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
  • Add the flour, baking powder and salt to the butter mixture and mix just until combined.
  • Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
  • Pour the mixture onto a parchment-lined baking sheet or tray.
  • Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
  • Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
  • Use a knife to divide the mixture into 20 squares.
  • 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).
  • Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
  • Allow to cool for at least 20 minutes before eating.
  • Yield: 20 large cookies.