Best 5 Mudslide Cookies Recipes

CHOCOLATE MUDSLIDE COOKIES

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.

CHOCOLATE MUDSLIDE COOKIES

Steps:

• 1. Mix Mudslide ingredients together for recipe and set aside. whisk the flour,baking soda,coffee,cocoa and salt together in a bowl.Put to the side.
• 2. In a bowl add softened butter,and sugar. Beat together well. Add eggs,and vanilla and beat together. Add 8 tablespoons of the mudslide mixture you made. mix in 2 Tablespoons at a time until well incorporated.
• 3. add the white chocolate,and milk chocolate chips to mixture, stir in to combine. Put dough in the freezer for an hour or 2.
• 4. heat oven to 350. line a sheet pan with parchment paper. heat oven to 350 degree's.Take dough and make in to balls. Dip each ball in the remaining Mudslide mix you made,and place on parchment lined baking sheet. bake at 350 degree's for 10 minutes or until done.Cool cookies
• 5. Put 1/2 cup of white chips in microwave,or in double boiler with 1/2 the shortening,1 tsp milk,Kahlua.and Baileys. melt and stir together until it is liquid enough to drizzle.If you need more milk add a little at a time. You just want it liquid enough to drizzle. Don't make it watery looking. If microwaving-set timer to one or two minutes,and stop and start microwave to stir chips a few times. White chips are harder to melt than chocolate ones.
• 6. drizzle the cookies with mixture you melted, and put in fridge to set chocolate. Remove from fridge and bring to room temp.,and enjoy.

CHOCOLATE MUDSLIDE COOKIES

Steps:

• Preheat oven to 350 F. In a microwave safe bowl, melt the chopped chocolate with the sugar and butter. Microwave in 20 second intervals, until about 80 percent of the chocolate is melted. Stir the mixture, and the rest should melt from the heat of the melted chocolate. Let cool to room temperature while you do the following steps. In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Stir to combine. In a large bowl, lightly beat the eggs with the vanilla. Slowly pour the microwaved mixture into the eggs in three additions, stirring between each addition. Stir the flour mixture into the chocolate batter until combined, then stir in the walnuts (if you're using them) and chocolate chips. On two baking sheets lined with parchment paper, drop heaping tablespoons of the cookie dough, leaving room for the cookies to spread (about 8 cookies per sheet). Use only the middle or upper rack for these cookies, as they may burn on the lower rack. Bake the cookies for 10-12 minutes. They will be slightly soft when they come out of the oven, but will become more firm as they cool. If they last that long.

MUDSLIDE COOKIES

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.

JACQUES TORRES MUDSLIDE COOKIES

Steps:

• 1. Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 16 oz. (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. 2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed. 3. Add the flour, baking powder and salt to the butter mixture and mix just until combined. 4. Add the melted chocolate and mix until combined and stir in the nuts and the remaining 16 oz. (4 cups) of bittersweet chocolate. 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. 5. 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). 6. 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.