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Mudslide Cookies

  • yield: Makes about 4 dozen cookies

Ingredients

  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 1 pound semisweet chocolate, coarsely chopped
  • 6 tablespoons unsalted butter
  • 5 large eggs
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 pound milk chocolate, coarsely chopped

Directions

  1. Step 1

    Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.

  2. Step 2

    In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, September 2001

Reviews (48)

  • 16 Apr, 2012

    I run a site call http://MakingVanilla.com that shows people how to make their own vanilla extract so I am always looking for new recipes. These look amazing and I can't wait to try them!

  • 26 Jun, 2011

    You really should try these cookies-2/3 cup of flour is not a typo-Publix has a cookie similiar to this cookie. If you like really chewy, chocolate cookies-you will love these. Theirs has NO flour in their chocolate cookies similiar tasting to these. I had to stop making them because of my diabetes-maybe I will try them with the sugar free chocolate and splenda-- But these are really good cookies.

  • 25 Jun, 2011

    I have made these cookies several times and they are always a HUGE hit. They are incredibly rich and chocolately. When you make them the dough is very liquidy due to the small amount of flour - don't worry about it, they are great!

  • 25 Jun, 2011

    Baked mine for 10 minutes and they were ooey gooey and delicious.

  • 25 Jun, 2011

    This recipe/method is similar to the flourless and almost flourless chocolate cakes that are really creamy choclatey, hence the name "mudslide cookies". They're DELICIOUS, by the way. We'll make these again and again!

  • 25 Jun, 2011

    2/3rds cup flour can't be right. I would believe 1 2/3 cups flour.
    To make 4 dozen cookies this is too little flour. 2 tsps
    baking powder demands more flour. I will try this with
    measurement changes. I do have all of the chocolate
    required on hand but I may cut down there too. My kitchen
    is my laboratory. Mykele

  • 25 Jun, 2011

    Are they kidding? 2/3 cup of flour and nearly 2-1/2 POUNDS of chocolate? Sorry but chocolate is very expensive and I'm not about to try a recipe that has ingredient amounts that are suspect! Some guidelines should have been given! We aren't all Rockefellers out here and most of us have to watch our budgets! The Martha Stewart I used to watch knew that and acted accordingly. Her staff needs to remember that!

  • 25 Jun, 2011

    This recipe has amost 2 1/2 pounds of chocolate. Could this be right? Please comment if you've tried this.
    Thank you!

  • 28 Oct, 2010

    How long do they keep? Can you make the dough ahead of time and freeze it?

  • 11 Feb, 2009

    I just made these. they're incredible. One thing though, I had to smoosh the cookies down with my fingers before baking so they would flatten out a bit. If you go to my website experimentalcookie you can see a write up I did on them.

  • 21 Jan, 2009

    Chewy

  • 15 Jan, 2009

    can anyone who has made these cookies tell me if they turn out chewy or crispy?

  • 15 Jan, 2009

    can anyone who made this cookie tell me if it's chewy or crunchy/crispy ??

  • 13 Jan, 2009

    I always use `Callebaut chocolate. It is the chocolate the professionals use and it is absolutely the best.

  • 13 Jan, 2009

    I always use `Callebaut chocolate. It is the chocolate the professionals use and it is absolutely the best.

  • 12 Jan, 2009

    I am not into adding up the calories or fat content of individual items in a recipe or checking the packaging of the ingredients and then dividing by 36 cookies to get these numbers. I believe it should be the responsibility of the MS kitchens to provide this for us. Kraft Foods does it with all of their online recipes.

  • 12 Jan, 2009

    Are these a hard, soft or chewy cookie?

  • 12 Jan, 2009

    Antheagov - Unsweetened chocolate is readily available in packages containing individually wrapped 1 ounce squares. 8 to a package I believe. It's located in the baking isle of your grocery store. Just use 6 squares for this recipe. No scale required! :)

  • 12 Jan, 2009

    Using an ice-cream scoop is really a very "Martha" thing to do. It's just so that when you are dropping your cookies onto the cookie sheet, that they are all the same uniform size. If you don't have an ice-cream scoop, I am sure that you can use a scant tablespoon, or a heaping teaspoon to get the same results. Just keep an eye on your first batch coming out of the oven to make sure you don't overcook them.

    I also use the ice-cream scoop method when I am making meatballs, so that all of my meatballs

  • 12 Jan, 2009

    1 ounce is 30 ml which is like 2 tablespoons (or 6 teaspoons), so 1/2 ounce is 1 tablepsoon. you can go by that if you don't plan on buying a new ice cream scoop

  • 12 Jan, 2009

    you need a scale to measure the ounces. not a liquid measure.

  • 12 Jan, 2009

    If you do not have the ice scoop when you buy then the oz. is written on the package. Other wise take something with known measurement on it --like a childs medicine cup. Put the amount of water in it then pour into your ice cream scoop and see what oz. size it is.

  • 12 Jan, 2009

    How do you measure ounces? How much is one ounce equal to? Is it equal to one cup? Please Help!

    Thanks! Anthea Govender

  • 11 Jan, 2009

    I think recipes here seem to be poorly explained because they are usually poorly read.

  • 11 Jan, 2009

    katmak88, use any free online conversion tool when you don't know measurements (for example, http://www.onlineconversion.com/cooking_volume.htm). Given that 1 oz. is 2 tablespoons, 1/2 oz. would be 1 tbsp. Although the recipe says an "ice cream" scoop, it's really more the size of a large melon baller (the bowl would be about an inch in diameter). Recipes here are often poorly explained and written -- it's a shame.

  • 11 Jan, 2009

    How much is a half ounce icecream scoop? 1TB? 2TB? Thanks, Kathi

  • 11 Jan, 2009

    I made these for my sister's birhday last year. They are awesome! She's a true chocohalic and was blown away by them . With all that chocolate, how could they be anything but great.

  • 11 Jan, 2009

    I see a lot of comments, but has anyone made the cookie? Is it any good?

  • 11 Jan, 2009

    Ladies, you will be able to get by with 2/3 cup of flour easily by
    melting semi-sweet chocolate chips instead of chopping bar
    type semi-sweet chocolate as the chips have an emulsifier that
    makes the batter less runny. As to giving the nutritional info...
    I think that that would add to the staff cost for giving us a free
    internet web site to use. I pay a small fee for America's Test
    Kitchen web site and get much more thorough information.

  • 11 Jan, 2009

    I see people comment on the lack of nutritional information on almost every recipe that is posted here. I hate to state the obvious, but the nutritional information is on the packaging of every ingredient (except herbs, spices and flavorings). My son has been a Type 1 diabetic for 12 years now and I have been calculating that stuff for all of that time using the info on packages.

  • 11 Jan, 2009

    Really Ninichick? I hear what you are saying, but just add up the chocolate and eggs and you'll have a good idea. But bet you can't eat just one!

  • 11 Jan, 2009

    Really Ninichick? I hear what you are saying, but just add up the chocolate and eggs and you'll have a good idea. But bet you can't eat just one!

  • 11 Jan, 2009

    How come there is never any nutritional information for any of these recipes? I need to know at least the caloric and fat numbers.

  • 11 Jan, 2009

    You stir in the milk chocolate by hand after you add the flour. It is the "chocolate chip" part of the recipe.

  • 11 Jan, 2009

    What about the milk chocolate? It didn't say to melt it with the other chocolates.

  • 11 Jan, 2009

    for nehpetsr~ The amount of flour is correct, look at the amount of eggs. This recipe is like a chocolate truffle cookie recipe that I make. It works and is delicious!

  • 11 Jan, 2009

    why do you need to convert to grams???

  • 11 Jan, 2009

    why would you need to

  • 11 Jan, 2009

    WHY WOULD YOU HAVE TO CONVERT POUNDS AND OUNCES TO GRAMS???

  • 11 Jan, 2009

    this recipe can't be correct with ONLY 2/3 cup flour!!???

  • 11 Jan, 2009

    for susiesue -right under ingredients it says about 4 dozen cookies

  • 11 Jan, 2009

    for susiesue -right under ingredients it says about 4 dozen cookies

  • 11 Jan, 2009

    for susiesue -right under ingredients it says about 4 dozen cookies

  • 11 Jan, 2009

    Chocoholiics cookies!
    How many cookies does this make?
    I hope a lot for the amount of chocolate that is used.

  • 11 Jan, 2009

    That's a lot of chocolate!!!!!

  • 11 Jan, 2009

    I immediately think alcohol. Shows you my mindset. LOL. It still sounds like a good cookie even without the alcohol.

  • 11 Jan, 2009

    what makes this cookie a mudslide

  • 6 Dec, 2008

    had to add a little more flour, had a hard time converting ounces and pounds to grams; but it was worth it- the cookie for the chocoholics in the family