FUSSY
20-08-2007, 10:45 PM
Triple Chocolate Mudslide Cookies
INGREDIENTS:
6 oz. unsweetened chocolate, broken into chunks
16 oz. bittersweet chocolate, broken into chunks
4 cups (about 16 oz.) bittersweet chocolate chips
6 Tablespoons unsalted butter, at room temperature
2 cups sugar
5 eggs
1/2 cup unbleached, all-purpose flour
2-3/4 teaspoons baking powder
1-1/4 teaspoons salt
1-1/4 cups walnuts, chopped
PREPARATION:
Line baking sheets with parchment paper.
1. Place the unsweetened and bittersweet chocolate chunks (not the chips!) into a microwave safe bowl. Microwave at 50% power for 1 minute. Remove and stir.
Continue in 20 second intervals until chocolate is melted, removing and stirring the chocolate after each interval.
2. Cream the butter and sugar with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, blending until mixed.
4. Add the flour, baking powder and salt and mix until just combined.
5. Mix in the melted chocolate until combined.
Preheat oven to 350F
6. Stir in the nuts and the bittersweet chocolate chips. Pour the mixture out onto a lined baking sheet. Place in the refrigerator for 5-10 minutes. It should be slightly, but not completely hardened.
7. Lay a piece of parchment paper on your work surface and reverse the chocolate onto it. Using a knife, divide the mixture into 20 squares.
8. With your hands, roll each of the squares into a ball and place on one or two parchment-lined baking sheets, leaving room to allow them to spread.
9. Bake the cookies for 15-25 minutes or until they are crusty on the outside - they will be meltingly soft in the inside.
10. Remove to racks and allow to cool at least 20 minutes before eating.:shocked:
INGREDIENTS:
6 oz. unsweetened chocolate, broken into chunks
16 oz. bittersweet chocolate, broken into chunks
4 cups (about 16 oz.) bittersweet chocolate chips
6 Tablespoons unsalted butter, at room temperature
2 cups sugar
5 eggs
1/2 cup unbleached, all-purpose flour
2-3/4 teaspoons baking powder
1-1/4 teaspoons salt
1-1/4 cups walnuts, chopped
PREPARATION:
Line baking sheets with parchment paper.
1. Place the unsweetened and bittersweet chocolate chunks (not the chips!) into a microwave safe bowl. Microwave at 50% power for 1 minute. Remove and stir.
Continue in 20 second intervals until chocolate is melted, removing and stirring the chocolate after each interval.
2. Cream the butter and sugar with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, blending until mixed.
4. Add the flour, baking powder and salt and mix until just combined.
5. Mix in the melted chocolate until combined.
Preheat oven to 350F
6. Stir in the nuts and the bittersweet chocolate chips. Pour the mixture out onto a lined baking sheet. Place in the refrigerator for 5-10 minutes. It should be slightly, but not completely hardened.
7. Lay a piece of parchment paper on your work surface and reverse the chocolate onto it. Using a knife, divide the mixture into 20 squares.
8. With your hands, roll each of the squares into a ball and place on one or two parchment-lined baking sheets, leaving room to allow them to spread.
9. Bake the cookies for 15-25 minutes or until they are crusty on the outside - they will be meltingly soft in the inside.
10. Remove to racks and allow to cool at least 20 minutes before eating.:shocked: