Chocolate Mudslide Cookies
Posted On May 2, 2024
Jacques Torres is a very well know pastry chef and chocolatier, so you know that a chocolate cookie recipe of his creation is going to be good. This is certainly no exception, the very slight changes I made to the recipe did not alter the overall flavor profile or texture in any significant way. If you are a fan of deep, dark, intense chocolate, these cookies are definitely for you.
While the recipe calls for walnuts, you can substitute your favorite nuts (just make sure you toast them!) or even omit the nuts and add in more chocolate chips. Perhaps a blond chocolate or white chocolate to add sweetness and contrast with all the bittersweet chocolate.
Ingredients
- 22 ounce chocolate bittersweet (72%)
- ½ teaspoon espresso powder
- 6 tablespoon butter
- 2 ⅓ cup sugar
- 5 eggs room temperature
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 1 ⅓ cup walnuts chopped and toasted
- 16 ounce chocolate bittersweet (72%), chopped or chips
- Coarse sea salt for sprinkling
Instructions
- Melt the bittersweet chocolate, stir in the espresso powder and set aside.
- Whisk together the flour, baking powder and salt in a small bowl, set aside.
- Place the butter and sugar in the bowl of a stand mixer and mix until well combined.
- Add the eggs 1 at a time, scrape down the bowl as necessary.
- Stir in the flour mixture until just combined.
- Add the melted chocolate mixture and mix until just combined.
- Fold in the toasted walnuts and the chocolate pieces.
- Let the dough rest about 30 minutes or until it is firm enough to scoop easily.
- Preheat oven to 325 degrees F.
- Scoop small mounds (2 tbsp cookie scoop) of the dough onto a parchment paper lined baking sheet.
- Sprinkle the top of each cookie with coarse sea salt and bake for about 10 minutes. Cookies should be set at the edges and still soft in the center.
- Let cookies cool on the pan for several minutes before moving to a wire rack to cool completely.
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