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
Prep time: 25 mins
Cook time: 16 mins
Total time: 41 mins
Serves: 40 cookies
Ingredients
  • 6 ounces unsweetened chocolate
  • 16 ounces bittersweet chocolate
  • 6 tablespoons butter
  • 2 1/4 cups plus 1 tablespoon sugar
  • 5 eggs
  • 1/2 cup plus 3 tablespoons all-purpose flour
  • 1 tablespoons baking powder
  • Pinch salt
  • 1 1/4 cups plus 1 tablespoon walnuts, chopped
  • 16 ounces bittersweet chocolate, chopped
Instructions
  1. Melt the unsweetened and bittersweet chocolates together and set aside
  2. 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.
  3. 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 degrees F convection oven for 16 minutes.

 

   

4 Responses to “Jacques Torres’ Chocolate Mudslide Cookies”

  1. Lauren at Keep It Sweet — August 22, 2011 at 9:00 am

    These cookies look incredible!

    • Kirbie replied: — August 22nd, 2011 @ 10:31 am

      They use so much chocolate! 2 lbs worth! They were tasty. But I didn’t find them as out of this world as his choc chip cookies.

  2. Meryl — August 22, 2011 at 3:26 pm

    Thanks for the review! I’ve had these on my to-try list for awhile, but I think I’ll skip them, and stick to my favorites.

    • Kirbie replied: — August 22nd, 2011 @ 6:05 pm

      I preferred the espresso chews you referred to me. These were good; but they just didn’t wow me and after using over 2 lbs of good quality chocolate, I wanted a little something more.

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