Sunday, February 01, 2009
Mudslide Cookies, aka Chocolate Bliss in a Bite
I've been eyeing Jacques Torres' recipe for mudslide cookies for a while now. Aside from all of the other cookies I've been baking, one thing that's made me hesitate is that these contain more than two pounds of chocolate. The recipe itself is fairly simple, containing both bittersweet and unsweetened chocolate, a little flour, sugar, baking powder, salt, walnuts (I used pecans) and eggs. Once all the chocolate cools, the batter stiffens up to become fairly hard and crumbly, so forming the cookies can be messy. I used about a tablespoon of batter per cookie and ended up with seven dozen cookies. I baked the cookies for a couple minutes less than recommended, so they're still soft, and I actually prefer them more the next day--possibly because I was overwhelmed by all the chocolate so soon after baking them. And that's saying something. These are not cookies you can eat a lot of in one sitting, nor can you drink them without milk. They're just that intense.