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Mudslide Cookies
ingredients
Units: US
- 2⁄3cup all-purpose flour
- 2teaspoons baking powder
- 1teaspoon salt
- 6ounces unsweetened chocolate, coarsely chopped
- 1lb semisweet chocolate, coarsely chopped
- 6tablespoons unsalted butter
- 5large eggs
- 1 3⁄4cups sugar
- 1 1⁄2teaspoons pure vanilla extract
- 1lb milk chocolate, coarsely chopped
directions
- Preheat the oven to 400°.
- Line baking sheets with Silpats or parchment paper; set aside.
- In a small bowl, sift together flour, baking powder, and salt; set aside.
- In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
- Add cooled, melted chocolate mixture, and combine on low speed.
- Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
- Remove bowl from mixer; stir in milk chocolate by hand.
- Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
- Bake until set, 12 to 15 minutes.
- Let cookies cool completely on baking sheets.