Mudslide cookies
Ingredients:
- 1 lb. Dark chocolate (e.g. 72%)
- 2 oz butter
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 4 eggs
- 2 cups sugar (400g)
- 4 tsp instant espresso coffee
- 2 tsp vanilla
- 14 oz. semi sweet chocolate chips
- 3 oz chopped walnuts
Directions:
- Preheat oven to 375F.
- Melt 1 lb chocolate and butter together in a glass pan (approx 90 seconds in microwave, adding butter near then end of this)
- Sift together flour and baking powder in a bowl and set aside.
- Beat eggs and sugar together in a stand mixer until thick.
- Add warm/liquid chocolate/butter mixture to egg/sugar and mix well.
- Mix in vanilla and espresso.
- Mix in the flour mixture.
- By hand, mix in the chocolate chips and nuts.
- Use an ice cream scoop to deposit cookies onto a parchment lined jelly roll pan, flattening each dough ball somewhat. (The dough does not flatten much when baking. Also, they do not spread much, so can be placed relatively close to each other.)
- Bake fo 8-10 minutes until a slight crust is formed on top of the cookie and it is still slightly soft to the touch.They will seem underbaked. Look for outside edges of cookies to crack, and the inside of those cracks to look done.
- Transfer to cooling rack soon after removing from the oven.
- Store airtight.
Makes approximately 2 dozen 3” cookies.
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