Chocolate Mudslides (cookies)

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• 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)

Recipe

• 1 preheat an oven to 400 degrees.
• 2 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.
• 3 cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
• 4 add the flour, baking powder and salt to the butter mixture and mix just until combined.
• 5 add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
• 6 pour the mixture onto a parchment-lined baking sheet or tray.
• 7 put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
• 8 reverse the sheet or tray onto another piece of parchment paper on a hard surface.
• 9 use a knife to divide the mixture into 20 squares.
• 10 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).
• 11 bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
• 12 allow to cool for at least 20 minutes before eating.
• 13 yield: 20 large cookies.