A super chocolatey mudslide cookies made with 2 different kinds of chocolate – unsweetened and dark. I forgot to put baking powder in them this time (trying to do too many things at once), but I think they came out ok. A big chubby blob of chocolate!
These use cake flour. If you don’t have it, you can combine 6 tbs of cornstarch with 3 cups all purpose flour for a homemade version. I know mudslide cookies usually come out flatter, but I like my cookies puffy, so i chilled the scooped out dough a few hours before baking.
- Ingredients list
- 8 tbs butter
- 7 oz unsweetened chocolate
- 6 oz dark chocolate chips (1 cup)
- 8 tbs butter
- 7 eggs
- 2 3/4 cups sugar
- 1 tbs water
- 3 cups cake flour
- 1/2 tsp salt
Directions – in a microwave safe bowl, melted both chocolates and butter in 45 second increments until you can stir smooth. In another bowl, beat eggs, sugar and water medium high speed 6 to 8 minutes. Blend in melted chocolate mixture. Fold in dry ingredients. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake cookies 12 to 14 minutes, no longer. Cool completely. Pop in fridge for a half hour.
Remove and store at room temp in covered container
