Mudslide Cookies

I made these cookies for the first time today.  You never know how a recipe will work.  This one had a few problems but I think I figured them out for next time. 

Preheat the oven to 400 if you don't have a confection oven, if you do, do it at 350. 

6 ounces unsweetened chocolate combined with 16 ounces bittersweet chocolate.  Melt and set aside.

6 Tbsp. unsalted butter and 2 cups of white sugar mixed with a electric mixer, until light and fluffy.  I used a paddle not a whisk attachment.  Add 5 eggs, one at a time.  Then add in a pre-sifted mixture of 1/2 cup flour, 2 3/4 tablespoons baking powder and 1 1/4 teaspoons salt.  When this is totally mixed in, add the chocolate mixture.  When thoroughly combined use a wooden spoon to add in 16 ounces of bittersweet or semi-sweet chocolate chunks or chips.  I went with the semi-sweet chips. 

Pour this mixture into a parchment lined baking sheet.  I needed 1 1/2 pans, so I obviously used 2.  Spread it out and then put in the refrigerator for about 5-10 minutes. 

When cold, flip the chocolate over and take off the parchment. Cut into medium squares.  I took each square and made it into a ball.  Not too small, not too big.  I put them on a parchment lined cookie sheet.  You can also use those cooking plastic sheets that substitute for parchment.  Don't put the cookies directly on to the cookie sheet or they will burn.  I learned this the hard way.  I did about 12 per sheet.  They need room to spread. 

They bake about 8-10 minutes or more.  They should be toasty on the outside.  Let them sit for about 20 minutes before eating.  The insides should be gooey. 

I made about 54 cookies and found that they cooked quicker than I realized.  They are delicious...

Next time, pictures.  I swear.

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Joanne Wilson Joanne Wilson loves food, books, and music. She lives in New York City. Her husband Fred and children Jessica, Emily, and Josh are bloggers too. More »

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