Chocolate Mudslides Cookies Recipes

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CHOCOLATE MUDSLIDE COOKIES

Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.

Provided by Busters friend

Categories     Dessert

Time 50m

Yield 48 cookies

Number Of Ingredients 9



Chocolate Mudslide Cookies image

Steps:

  • Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
  • Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
  • Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
  • Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
  • Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
  • Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
  • Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

1 1/4 cups walnut halves (plus 1 tablespoon, whole macadamia nuts good too)
2 tablespoons unsalted butter, melted (foam skimmed and discarded)
6 ounces unsweetened chocolate, broken into pieces
2 lbs dark chocolate, coarsely chopped (bittersweet, at least 60 percent cocoa)
2 1/4 cups sugar, plus 1 tablespoon
5 large eggs
1/2 cup flour, plus 3 tablespoons
1 tablespoon baking powder
1 pinch salt

JACQUES' CHOCOLATE MUDSLIDE COOKIE

Provided by Food Network

Categories     dessert

Time 35m

Yield 40 small cookies

Number Of Ingredients 10



Jacques' Chocolate Mudslide Cookie image

Steps:

  • Melt the unsweetened and bittersweet chocolates together and set aside
  • Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
  • Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.

6 ounces unsweetened chocolate
16 ounces bittersweet chocolate
6 tablespoons butter
2 1/4 cups plus 1 tablespoon 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
16 ounces bittersweet chocolate, chopped

CHOCOLATE MUDSLIDES (COOKIES)

From the New York Times, I bring you Chocolate Mudslides! Be forewarned, these babies are very addictive! A cookie for true chocolate lovers. The simplicity of this recipe belies the intensity of the chocolate flavor. They prove to be as strong as they are addictive ;) Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h15m

Yield 20 Large cookies

Number Of Ingredients 9



Chocolate Mudslides (Cookies) image

Steps:

  • Preheat an oven to 400 degrees.
  • Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
  • Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
  • Add the flour, baking powder and salt to the butter mixture and mix just until combined.
  • Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
  • Pour the mixture onto a parchment-lined baking sheet or tray.
  • Put the mixture into a refrigerator for 5 to 10 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 20 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 the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
  • Allow to cool for at least 20 minutes before eating.
  • Yield: 20 large cookies.

Nutrition Facts : Calories 138, Fat 4.7, SaturatedFat 2.6, Cholesterol 62, Sodium 213.3, Carbohydrate 22.6, Fiber 0.1, Sugar 20.1, Protein 1.9

1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter
2 cups sugar
5 eggs
1/2 cup all-purpose flour
2 3/4 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups walnuts (optional)

FROZEN CHOCOLATE MUDSLIDE

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6



Frozen Chocolate Mudslide image

Steps:

  • Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

1 1/3 cups milk
6 ounces vodka
4 ounces coffee liqueur, such as Kahlua
4 ounces Irish cream liqueur, such as Bailey's Irish Cream
2 large scoops chocolate ice cream
4 cups ice

MUDSLIDE FUDGE

This is a wonderful alternative to the normal fudge you would make, yet so very easy. Enjoy!

Provided by Liv2Luv_Luv2Cook

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 2h15m

Yield 48

Number Of Ingredients 10



Mudslide Fudge image

Steps:

  • Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
  • Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 14 g, Cholesterol 7.8 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 28.2 mg, Sugar 12 g

1 ⅓ cups white sugar
1 (7 ounce) jar marshmallow cream
⅔ cup evaporated milk
½ cup unsalted butter
¼ cup coffee-flavored liqueur (such as Kahlua®)
¼ teaspoon salt
2 ½ cups semisweet chocolate chips
1 ½ cups milk chocolate chips
1 cup chopped pecans
1 ½ teaspoons vanilla extract

MUDSLIDE

Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving

Provided by Liberty Mendez

Categories     Cocktails, Drink

Time 7m

Number Of Ingredients 6



Mudslide image

Steps:

  • Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
  • Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
  • Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

Nutrition Facts : Calories 656 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

50g dark chocolate
ice
60ml coffee-flavoured liqueur
60ml vodka
60ml Irish cream liqueur
100ml double cream

MUDSLIDE COOKIES

Make and share this Mudslide Cookies recipe from Food.com.

Provided by seahorse73

Categories     Drop Cookies

Time 1h30m

Yield 48 cookies

Number Of Ingredients 10



Mudslide Cookies image

Steps:

  • Preheat the oven to 400°.
  • Line baking sheets with Silpats or parchment paper; set aside.
  • In a small bowl, sift together flour, baking powder, and salt; set aside.
  • In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
  • Add cooled, melted chocolate mixture, and combine on low speed.
  • Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
  • Remove bowl from mixer; stir in milk chocolate by hand.
  • Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
  • Bake until set, 12 to 15 minutes.
  • Let cookies cool completely on baking sheets.

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 lb semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 lb milk chocolate, coarsely chopped

MUDSLIDE COOKIES

These cookies are made with three types of chocolate for a rich, deep flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen cookies

Number Of Ingredients 10



Mudslide Cookies image

Steps:

  • Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
  • In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
  • Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped

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