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Mudslide Cookies

102

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

  • 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. 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.

Reviews Add a comment

  • makingvanilla
    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!
    Reply
  • lela53
    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.
    Reply
  • rlcurry1
    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!
    Reply
  • chipndale
    25 JUN, 2011
    Baked mine for 10 minutes and they were ooey gooey and delicious.
    Reply
  • chipndale
    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!
    Reply
  • mykele
    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
    Reply
  • BlueFlu
    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!
    Reply
  • jkgasser
    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!
    Reply
  • adventure1girl
    28 OCT, 2010
    How long do they keep? Can you make the dough ahead of time and freeze it?
    Reply
  • MaxineH
    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.
    Reply