Mudslide Cookies
Author: adapted from Jacques Torres
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 1 pound bittersweet chocolate, chopped
  • 1 pound bittersweet chocolate chips
  • 6 ounces unsweetened chocolate
  • ½ cup plus 3 tablespoons all purpose flour
  • 2¾ teaspoons baking powder
  • 1¼ teaspoon salt
  • 5 large eggs, room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 2¼ cups sugar
  • 1¼ cups walnuts, chopped
  1. For the cookies:
  2. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
  3. Microwave 1 pound bittersweet chocolate and unsweetened chocolate together. Set aside.
  4. Whisk flour, baking powder and salt together. Set aside.
  5. Beat the butter and sugar together in a mixing bowl, scraping the bowl down several times. The mixture will resemble bath salts.
  6. Blend in the eggs, followed by the melted chocolate. Add in the flour mixture.
  7. Using a spatula, fold in the chopped chocolate and walnuts.
  8. Scoop out the cookies onto the parchment lined baking sheets, 1 heaping tablespoon at a time, leaving 1” in between cookies. Bake at 350° for 15 minutes. The cookies will be set around the edges.
  9. Mudslides are incredible served warm.
  10. Betsy's tidbits:
  11. If the thought of chopping the chocolate that will be folded into the dough is not appealing, adding the chocolate chips without chopping them first is an option. The consistency of the cookies will be slightly different, but equally delicious.
  12. The butter needs to be at room temperature. Otherwise the sugar and butter will not mix together properly.
  13. Mudslides freeze beautifully. I like to warm them in the oven (or microwave) before serving.
Recipe by Desserts Required at