Shelly's Recipe

MUDSLIDE COOKIES

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 instant coffee powder
1 tbsp boiling water
1 tsp vanilla extract
7 oz unsweetened chocolate, coarsely chopped
6 oz semi-sweet chocolate, coarsely chopped
8 tbsp unsalted butter
7 large eggs
2-3/4 cup sugar
2 cups chopped walnuts
1 1/2 cups semi sweet chocolate chips

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

Melt the chopped unsweetened chocolate, chopped semi-sweet chocolate and the butter in a saucepan over medium 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 during mixing to blend evenly.

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