The Chocolate Mudslide Cookie was created by Jacques Torres, a renowned pastry chef and chocolate afficonado. He is famous for his chocolate creations, which consist of decadent desserts, sculptures and various edible artworks. Quite clearly these cookies do not fall into those categories, they are nonetheless, extravagent in every way. The taste and the texture alone are heaven – not to mention they way they look and the simple fact that they contain over 8 cups of chocolate (and that is no exaggeration).
You will find these a cross between a brownie and a cookie – heaven for chocoholics and so good that even those of you who find chocolate a little ho-hum will sigh and admit defeat.
Now, I should let you into a little secret – the real reason I made these is for the boys that run our building. My aim is to get a little more space in the trunk room, to store our bbq (amongst other things). So I am hoping these will do the trick, I will keep you posted.
170 grams/6 ounces unsweetened chocolate for melting
454 grams/16 ounces bittersweet chocolate for melting
6 tablespoons butter
2 1/4 cups 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
454 grams/16 ounces bittersweet chocolate, chopped
Melt the unsweetened and bittersweet chocolates together over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically. Set aside.
Place the butter and sugar in the bowl of a stand mixer and cream. Add the eggs 1 at a time, mixing until blended. Add in the flour, baking powder and salt and mix just until combined. Pour in the melted chocolate, mix, then stir in the walnuts and chopped chocolate pieces.
Pour the mixture onto a parchment-lined baking sheet or tray. Put the mixture into a refrigerator for 5 to10 minutes until slightly, but not completely, hardened.
Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 40 squares. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread).
Bake in a preheated 350f convection oven for 16 minutes.
Note: Check your cookies from 10 minutes – if you have a hot oven they may take less time to cook and burnt bottoms on heavily dosed chocolate cookies are not good.
Source: Jacques Torres for the New York Times
© 2010, Michelle. All rights reserved.
