Mudslide Cookies Recipes

JACQUES' CHOCOLATE MUDSLIDE COOKIE

Steps:

• Melt the unsweetened and bittersweet chocolates together and set aside
• Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
• Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.

CHOCOLATE MUDSLIDE COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
• Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
• Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
• Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
• Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
• Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
• Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

MUDSLIDE COOKIES

Steps:

• Preheat the oven to 400°.
• Line baking sheets with Silpats or parchment paper; set aside.
• In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
• Add cooled, melted chocolate mixture, and combine on low speed.
• Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
• Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
• Bake until set, 12 to 15 minutes.
• Let cookies cool completely on baking sheets.

SARAH BERNHARDT COOKIES

Steps:

• Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
• Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
• Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
• Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
• Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
• Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
• Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.