I have really been a naughty blogger this month. With friends’ parties, birthdays and a procrastination inducing heat wave, I haven’t posted in quite a while, but hopefully the next few posts will make up for it.
Yes, I have continued baking, while I was baking in my air-condition-less apartment. These particular cookies are absolutely evil. Or at least perfect for inducing evil giggles, especially considering the below is considered one cookie if you go by the recipe.
Are you giggling wickedly yet?
The cookies themselves are great, but honestly the cookie dough is better than any you’ve ever had. It’s hard not to eat it all raw.
Jacques Torres’ Chocolate Mudslide Cookies
Source: New York Times
1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups semi-sweet chocolate, in chips or chunks
3/8 cup unsalted butter
2 cups sugar
1/2 cup all-purpose flour
2 3/4 teaspoon baking powder
1 1/4 teaspoon salt
Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler.
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 to10 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 30* 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 much 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.
*The original recipe called for only 20 cookies, but they never bake right for me that big. It’s up to you if you wanna try them mondo or a little smaller
With this much chocolate, this recipe isn’t one I make often, but it is well worth trying at least once, just to nibble the raw dough