Best Mudslide Cookies Cooking Light Recipes

Mudslide Cookies image

Provided by seahorse73

Time 1h30m

Yield 48 cookies

Number Of Ingredients 10

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 lb semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 lb milk chocolate, coarsely chopped

Steps:

Preheat the oven to 400°.
Line baking sheets with Silpats or parchment paper; set aside.
In a small bowl, sift together flour, baking powder, and salt; set aside.
In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
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.
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.

Jacques' Chocolate Mudslide Cookie image

Provided by Food Network

Categories dessert

Time 35m

Yield 40 small cookies

Number Of Ingredients 10

6 ounces unsweetened chocolate
16 ounces bittersweet chocolate
6 tablespoons butter
2 1/4 cups plus 1 tablespoon sugar
5 eggs
1/2 cup plus 3 tablespoons all-purpose flour
1 tablespoons baking powder
Pinch salt
1 1/4 cups plus 1 tablespoon walnuts, chopped
16 ounces bittersweet chocolate, chopped

Steps:

Melt the unsweetened and bittersweet chocolates together and set aside
Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.

Chocolate Mudslide Cookies image

Provided by Busters friend

Categories Dessert

Time 50m

Yield 48 cookies

Number Of Ingredients 9

1 1/4 cups walnut halves (plus 1 tablespoon, whole macadamia nuts good too)
2 tablespoons unsalted butter, melted (foam skimmed and discarded)
6 ounces unsweetened chocolate, broken into pieces
2 lbs dark chocolate, coarsely chopped (bittersweet, at least 60 percent cocoa)
2 1/4 cups sugar, plus 1 tablespoon
5 large eggs
1/2 cup flour, plus 3 tablespoons
1 tablespoon baking powder
1 pinch salt

Steps:

Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

Chocolate Mudslides (Cookies) image

Provided by Bev I Am

Categories Dessert

Time 1h15m

Yield 20 Large cookies

Number Of Ingredients 9

1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter
2 cups sugar
5 eggs
1/2 cup all-purpose flour
2 3/4 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups walnuts (optional)

Steps:

Preheat an oven to 400 degrees.
Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
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.
Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
Reverse 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).
Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
Allow to cool for at least 20 minutes before eating.
Yield: 20 large cookies.