Jacques's Chocolate Mudslides
1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter (6 tbsp.)
2 cups sugar
5 eggs
1/2 cup all-purpose flour
2 3/4 tsp. baking powder
1 1/4 tsp. salt
1 1/4 cups walnuts (optional)
Melt unsweetened chocolate and 4 cups bittersweet chocolate over a double
boiler. (A simple double boiler can be set up by putting a metal bowl over a
pan of simmering water). Stir chocolate periodically. Cream butter and sugar
with a mixer until light and fluffy. Beat in eggs one at a time, blending
until mixed. Add flour, baking powder and salt to butter mixture, and blend
just until combined. Add melted chocolate, and mix until combined. Stir in
nuts and remaining chocolate pieces. Pour mixture onto a parchment-lined
baking sheet or tray. Put pan in refrigerator for 5 to 10 minutes, until
mixture is slightly, but not completely hard. Invert sheet or tray onto
another piece of parchment paper on a cutting board. Use a knife to divide
the mixture into 20 squares. Using your hands, roll each square into a ball.
Evenly space them on one or two parchment-lined baking sheets, leaving room
for them to spread. Bake at 400 degrees for 15 to 25 minutes, or until
cookies are crusty on the outside. They should still be gooey on the inside.
Allow cookies to cool for at least 20 minutes.
1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter (6 tbsp.)
2 cups sugar
5 eggs
1/2 cup all-purpose flour
2 3/4 tsp. baking powder
1 1/4 tsp. salt
1 1/4 cups walnuts (optional)
Melt unsweetened chocolate and 4 cups bittersweet chocolate over a double
boiler. (A simple double boiler can be set up by putting a metal bowl over a
pan of simmering water). Stir chocolate periodically. Cream butter and sugar
with a mixer until light and fluffy. Beat in eggs one at a time, blending
until mixed. Add flour, baking powder and salt to butter mixture, and blend
just until combined. Add melted chocolate, and mix until combined. Stir in
nuts and remaining chocolate pieces. Pour mixture onto a parchment-lined
baking sheet or tray. Put pan in refrigerator for 5 to 10 minutes, until
mixture is slightly, but not completely hard. Invert sheet or tray onto
another piece of parchment paper on a cutting board. Use a knife to divide
the mixture into 20 squares. Using your hands, roll each square into a ball.
Evenly space them on one or two parchment-lined baking sheets, leaving room
for them to spread. Bake at 400 degrees for 15 to 25 minutes, or until
cookies are crusty on the outside. They should still be gooey on the inside.
Allow cookies to cool for at least 20 minutes.
