Mudslide Cookies

These cookies are made with three types of chocolate for a rich, deep flavor.

  • Yield: Makes about 4 dozen cookies

Source: Martha Stewart Living, September 2001


  • 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


  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. 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. 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. 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.

Cook's Notes

Store in airtight containers at room temperature up to three days.


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