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

Yield

Ingredients

Directions

Cook's Notes

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

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  • adventure1girl
    28 OCT, 2010
    How long do they keep? Can you make the dough ahead of time and freeze it?
    Reply
    • aahendricksen1
      14 AUG, 2018
      Yes, I've made the dough in advance. Just freeze in individual scoops and, once frozen, drop the scoops into a bag. I double bag these and take one or two out as needed. I believe I adjusted the bake time from frozen to 12 minutes, but you'll just need to watch your oven.
  • 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
    • aahendricksen1
      14 AUG, 2018
      It works...trust me! These have been my go-to cookies for years. I was skeptical at first as well, but they hold together nicely. You really do need to cool them completely on the cookie sheet, however, so be ready to have multiple sheets ready to go.
  • 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
    • aahendricksen1
      14 AUG, 2018
      Agreed! The dough is loose at first. I put my dough in the refrigerator for about 10 min before I start baking. This seems to help limit the spread!
  • 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
  • aclark3012
    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
  • 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
  • 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
  • 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

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