Choclolate Mudslide Cookies
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
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.