Choclolate Mudslide Cookies
  • 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
  1. Preheat oven to 400 degrees.
  2. Grease 1 or 2 baking sheets or line with parchment paper or silicone pads.
  3. 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.
  4. In another bowl sift together the flour, baking powder, and salt; set aside.
  5. In the bowl of an electric mixer, beat the eggs, sugar, and vanilla until light and fluffy, 4-5 minutes.
  6. Add the cooled melted-chocolate mixture, and combine on low speed.
  7. Add the flour mixture, and mix on low until just combined.
  8. Stir in the milk chocolate chunks by hand.
  9. Using a 1/2 oz ice cream scoop or a spoon, drop the dough by spoonfuls onto baking sheets about 3 inches apart.
  10. 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.
From the Houston Chronicle