I recently came across the recipe for Jacques Torres’ Chocolate Mudslide Cookies. Since I’ve been enamored with his chocolate chip cookie recipe, I was excited to check out another one of his creations.
These cookies require a lot of chocolate. A lot. My new supply of chocolate is almost gone after making these. The dough is made up of mostly melted unsweetened and bittersweet chocolate and calls for just as much chopped bittersweet chocolate to be added as the chips.
The recipe also calls for walnuts, which I was a little hesitant to add, since I don’t particularly like nuts in my cookies. But I wanted to stay true to the recipe to, so I added them in. They actually provided a nice crunchy texture to the cookies.
The dough was really sticky and messy to work with. I had a hard time placing the dough onto the cookie sheets. The recipe says you can make giant cookies or small mounds. I definitely recommend making small mounds because my bigger cookies spread too much and unevenly.
The cookies came out of the oven with a shiny, crackly exterior, much like a brownie. The texture of the cookies was chewy, and crunchy from the pieces of walnuts. Overall, I enjoyed these cookies, but they weren’t my favorite chocolate cookie recipe. I’ve come across other chocolate brownie cookie and fudgy cookie recipes I enjoyed slightly more than these. I originally found this recipe from the Food Network.
Jacques Torres’ Chocolate Mudslide Cookies
- 6 oz unsweetened chocolate
- 16 oz bittersweet chocolate
- 6 tbsp butter
- 2 1/4 cups plus 1 tablespoon sugar
- 5 eggs
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1 tbsp baking powder
- pinch salt
- 1 1/4 cups plus 1 tbsp walnuts chopped
- 16 oz bittersweet chocolate chopped
- 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°F convection oven for 16 minutes.
Recipe source: Food Network