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Choclolate Mudslide Cookies

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Why I Love This Recipe

From the Houston Chronicle

Ingredients You'll Need

6 oz unsweetened chocolate, coarsely chopped
1 pound semi-sweet chocolate, coarsely chopped
6 tablespoons butter
2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
5 eggs
1 3/4 sugar
1 1/2 tsp vanilla extract
1 pound milk chocolate chips or chunks


Preheat oven to 400 degrees.

Grease 1 or 2 baking sheets or line with parchment paper or silicone pads.

Melt unsweetened and semisweet chocolates and the butter in a heatproof bowl or in the top of a double boiler set over a pot of simmering water; cool.

In another bowl sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer, beat the eggs, sugar, and vanilla until light and fluffy, 4-5 minutes.

Add the cooled melted-chocolate mixture, and combine on low speed.

Add the flour mixture, and mix on low until just combined.

Stir in the milk chocolate chunks by hand.

Using a 1/2 oz ice cream scoop or a spoon, drop the dough by spoonfuls onto baking sheets about 3 inches apart.

Bake until tops of cookies are cracked, 12-15 minutes, taking care not to overbake. If your oven runs hot, check the cookies at 8 minutes.

Questions, Comments & Reviews

These are excellent! Be very careful not to overbake these though. I baked them, one sheet at a time, for 8 minutes and it worked well.

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