Chocolate Mudslide Cookies

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.

Chocolate Mudslide Cookies

5 from 2 votes

Intense chocolate flavor and a fudgy, brownie-like interior contrasting with toasty nuts and a pop of sea salt, these cookies are a chocolate lover's dream.

Lightly adapted from Jacques Torres Chocolate Mudslide cookies

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr

Servings: 55

Course: Dessert

Cuisine: American

Calories: 177

Equipment Ingredients Method Nutrition

Equipment

• ▢
  mixing bowls
• ▢
  double boiler (or microwave safe bowl for melting chocolate)
• ▢
  electric mixer
• ▢
  baking sheets
• ▢
  cookie scoop (#40)

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• ▢ 22 ounce chocolate bittersweet (72%)
• ▢ ½ teaspoon espresso powder
• ▢ ¾ cup all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 6 tablespoon butter
• ▢ 2 ⅓ cup sugar
• ▢ 5 eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ⅓ cup nuts chopped and toasted (walnuts or pecans work well)
• ▢ 16 ounce chocolate bittersweet (72%), chopped or chips
• ▢ coarse or flaky sea salt for sprinkling

Method

 

Cook Mode Cook Mode

 

1. Using a double boiler or the microwave, melt the bittersweet chocolate, stir in the espresso powder and set aside.
   22 ounce (624 g) chocolate, 1/2 teaspoon (½ teaspoon) espresso powder
2. Whisk together the flour, baking powder and salt in a small bowl, set aside.
   3/4 cup (90 g) all-purpose flour, 1 tablespoon (12 g) baking powder, 1/4 teaspoon (¼ teaspoon) salt
3. Place the butter and sugar in the bowl of a stand mixer and beat until creamy.
   6 tablespoon (84 g) butter, 2 1/3 cup (467 g) sugar
4. Add the eggs 1 at a time beating well after each addition and scraping down the bowl as necessary.
   5 eggs
5. Beat in the vanilla.
   1 teaspoon (5 ml) vanilla extract
6. Stir in the flour mixture until just combined, avoid over mixing.
7. Add the melted chocolate mixture and mix just until uniform in color.
8. Fold in the toasted nuts and the chocolate pieces.
   1 1/3 cup (195 g) nuts, 16 ounce (454 g) chocolate
9. Let the dough rest about 30 minutes or until it is firm enough to scoop easily.
10. Preheat oven to 325° F and line baking sheets with parchment paper or silicone mats.
11. Scoop small mounds (2 tbsp cookie scoop) of the dough onto the prepared baking sheets leaving about 2 inches between the cookies to allow for spread.
12. 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, do not overbake.
    coarse or flaky sea salt for sprinkling
13. Let cookies cool on the pan for several minutes before moving to a wire rack to cool completely.

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Nutrition

Serving: 1cookieCalories: 177kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 18mgSodium: 53mgPotassium: 86mgFiber: 1gSugar: 19gVitamin A: 60IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg

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