mudslide cookies

2

Mudslide cookies

So I made these out of my baking class textbook, which means everything is by weight. You’ll need a kitchen scale for this. Out of the oven, my sister said they were like lava cakes in cookie form. Later they are still soft and delicious. (Enough to get you chocolate wasted).
A double boiler would also be useful if you have one. If not, use a bowl that sits on top of a pot. Put water in the pot, but make sure the water level does not reach the bottom of the bowl. 
This recipe also assumes you have a stand mixer, if you don’t, it may help to have an assistant.

Ingredients:
**You don’t need all of the special ingredients here. I will tell you what subs I made.

  • Cake flour                                  2 ½ oz                         71 g
  • Baking powder                           1 ½ tsp                       4.50 g
  • Salt                                             Pinch                         Pinch
  • Unsweetened Chocolate            5 ½ oz                        156 g
  • Bittersweet Chocolate                1 lb                             454 g
  • Butter                            3 oz (6 tbsp or ¾ stick)            85 g
  • Eggs                               12 oz (about 6 eggs)             340 g
  • Sugar                                         1 lb                             454 g
  • Vanilla Extract                           1 tsp                             5 mL
  • Walnuts, chopped                    5 ½ oz                          156 g
  • Chocolate chips                     1 lb 2 oz                          510 g

Modifications:

  • I used all-purpose flour for this. The real difference is the protein content, which affects the consistency of your product (like bread flour uses high protein, while pastry flour uses lower). Since cake flour is in the 6-9% protein content while all purpose is 8-12%, you may even have AP flour that lands in the overlap of the ranges. I am not sure where mine is.
  • I used Ghirardelli 60% bittersweet chips for both the unsweetended and bittersweet chocolate, since that is what I had. Really, it is better to use baking bars for melting chocolate because chips have certain things in them that help them keep their shape and make them melt differently.
  • Also, regardless of which units of measurement you prefer, I used the volume for the baking powder because it is so light it didn’t make much of a difference on the scale

Directions:

  1. Line baking sheets with parchment paper
  2. Sift together the flour, baking soda, and salt
  3. Melt the unsweetened and bittersweet chocolate together with butter in double-boiler (or bowl over a barely simmering water). Stir to blend.
  4. Beat the eggs, sugar, and vanilla on high speed with the whip (whisk) attachment until light and thick, about 6-8 minutes. Blend in the chocolate mixture on medium speed. On low speed, mix in the dry ingredients until just blended. (Don’t over mix. It is important for the level of gluten-development). Blend in the chocolate chips.
  5. Divide the dough into 2-oz / 57g pieces and arrange on prepared cookie sheets in even rows (they don’t spread much at all, so spacing isn’t an issue).
    Alternatively, divide into 2-lb / 907g pieces, shaped into logs 16in/41cm long, wrapped tightly in parchment paper, and refrigerated until firm enough to slice. Slice each log into 16 pieces and arrange on prepared baking sheets in even rows.
  6. Bake at 350ᵒF / 177ᵒC until the cookies are cracked on top but still appear slightly moist, about 12 minutes. Cool slightly on the pans. Transfer to wire racks and cool completely. Store in an airtight container

Yeilds 3 dozen cookies (I ended up with 47)

Notes:

  • The cookies may be very soft when finished baking. Only the sides will be firm to the touch.
  • Modifications include adding dried cherries or cranberries