Shelly's Recipe

MUDSLIDE COOKIES I

Category: Cookies

Flourless cooking spray for greasing
3/4 cup plus 2 tbsp cake flour
1 tbsp baking powder
1/8 tsp salt
1 tbsp powdered instant coffee
1 tbsp boiling water
1 tsp vanilla extract
7 oz unsweetened chocolate, coarsely chopped
6 oz bittersweet chocolate, coarsely chopped
8 tbsp (1 stick) unsalted butter
7 large eggs
2 3/4 cups sugar
2 cups chopped walnuts
1 1/2 cups bittersweet chocolate chips

Heat oven to 350. Lightly spray cookie sheets with cooking spray or line with parchment paper. Sift flour, baking powder and salt into a bowl and set aside. Combine instant coffee and boiling water to make a paste. Blend in the vanilla extract.

Melt unsweetened chocolate, bittersweet chocolate and butter in a saucepan over low heat or in the microwave in 15- to 20-second intervals. Gently stir to blend.

Beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed.

Using a 1/4-cup measure as a scoop, fill it with dough, level it, and drop the dough onto cookie sheet, leaving 3 to 4 inches between cookies. In batches, bake until cookies are cracked on top but still slightly moist, about 14 minutes. Allow cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely. Makes 24 large cookies.