Ingredients for - Mudslides
How to cook deliciously - Mudslides
1. Stage
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone mats, or use nonstick pans.
2. Stage
Combine 1 pound chopped bittersweet and unsweetened chocolate in top half of a double boiler. Place over (not touching) gently simmering water in bottom pan and heat, stirring frequently, until completely melted. Remove from heat and set aside.
3. Stage
In a bowl, stir together flour, baking powder, and salt and set aside. Crack eggs into another bowl and set aside.
4. Stage
In bowl of a stand mixer fitted with paddle, beat butter on medium speed until very light and fluffy. Add sugar and beat until well blended. Add eggs and beat just until incorporated. Then add melted chocolate and beat to combine. On low speed, add flour mixture a little at a time, beating after each addition until incorporated before adding more.
5. Stage
Remove bowl from mixer and fold in finely chopped chocolate and walnuts with a rubber spatula.
6. Stage
To shape cookies, scoop out heaping tablespoonfuls dough, form into balls, and place on prepared baking sheets, spacing balls about 1 inch apart. Bake cookies about 15 minutes, or until set around edges. Remove from oven and transfer cookies to a wire rack to cool slightly. Serve warm.
7. Stage
Leftover cookies can be stored, airtight, at room temperature for 3 days, or, if tightly wrapped, frozen for up to 1 month.
