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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cup unsweetened chocolate chips or chunks
8 cup bittersweet chocolate, in chips or chunks
3/8 cup (6 Tbsp.) unsalted butter
2 cup sugar
5 large eggs
1/2 cup flour
2 3/4 tsp baking powder
1 1/4 tsp salt
1 1/4 cup chopped walnuts (optional)
Preheat an oven to 400. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate in the top of a double-boiler over simmering water, taking care not to let the upper pan touch the water; stir occasionally. (A simple double-boiler can be set up by putting a metal bowl over a simmering pot.)
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. Chill the mixture in the refrigerator for 5 to10 minutes until slightly, but not completely, hardened.
Invert 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, about 2 inches). Bake the cookies for 15 to 25 minutes, or until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating.
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CHOCOLATE MUDSLIDE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cup unsweetened chocolate chips or chunks
8 cup bittersweet chocolate, in chips or chunks
3/8 cup (6 Tbsp.) unsalted butter
2 cup sugar
5 large eggs
1/2 cup flour
2 3/4 tsp baking powder
1 1/4 tsp salt
1 1/4 cup chopped walnuts (optional)
Preheat an oven to 400. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate in the top of a double-boiler over simmering water, taking care not to let the upper pan touch the water; stir occasionally. (A simple double-boiler can be set up by putting a metal bowl over a simmering pot.)
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. Chill the mixture in the refrigerator for 5 to10 minutes until slightly, but not completely, hardened.
Invert 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, about 2 inches). Bake the cookies for 15 to 25 minutes, or until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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