Chocolate Mudslide Cookies

Mudslide Cookies on a wooden plate with a green bow

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

Course Dessert

Cuisine American

Keyword chocolate, chocolate chip, cookie, pecans, sea salt, walnuts

Category Cookies

Baking Ambition Confident

Prep Time 20

Cook Time 10

Resting Time 30

Total Time 1

Servings

Calories 177kcal

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

Using a double boiler or the microwave, melt the bittersweet chocolate, stir in the espresso powder and set aside.
22 ounce chocolate, 1/2 teaspoon espresso powder
Whisk together the flour, baking powder and salt in a small bowl, set aside.
3/4 cup all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt
Place the butter and sugar in the bowl of a stand mixer and beat until creamy.
6 tablespoon butter, 2 1/3 cup sugar
Add the eggs 1 at a time beating well after each addition and scraping down the bowl as necessary.
5 eggs
Beat in the vanilla.
1 teaspoon vanilla extract
Stir in the flour mixture until just combined, avoid over mixing.
Add the melted chocolate mixture and mix just until uniform in color.
Fold in the toasted nuts and the chocolate pieces.
1 1/3 cup nuts, 16 ounce chocolate
Let the dough rest about 30 minutes or until it is firm enough to scoop easily.
Preheat oven to 325° F and line baking sheets with parchment paper or silicone mats.
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.
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
Let cookies cool on the pan for several minutes before moving to a wire rack to cool completely.

Nutrition