Thursday, 17 May 2012

Chocolate Mudslide Cookies

Remember when I made Oatmeal Caramel Crumble Bars to get over failing the English prelim? Well, the exam was today. Let's just say I'll need at least three batches to recover. In the meantime let me tell you about  this insane chocolate cookie recipe from Cookie Madness. Chocoholics, I guarantee you will LOVE these cookies. Plus, the texture is so fudgy and mmmmm-y! As you can tell my brain is far too overworked to think of any decent adjectives. Anyway, I would even go as far as to say that the Triple Chocolate Oreo Chunk Cookies have some competition! 

BTW: The recipe uses cake flour - make your own here but if you only want to make enough for this recipe, measure out the 1/4 cup flour and replace slightly less than 3/4 tbsp with cornflour. 

Chocolate Mudslide Cookies
Yield: 18 cookies
o                     1/4 cup plus 1 tablespoons cake flour (1 1/4¼ oz)
o                     3/4 tsp. baking powder
o                     Pinch of salt
o                     2 3/4 oz. unsweetened chocolate, chopped
o                     8 oz bittersweet chocolate, chopped
o                     3 tablespoons unsalted butter
o                     3 large eggs (weigh to make sure there are 6 oz)
o                     1 cup plus 2 tablespoons granulated sugar (8 oz)
o                     1 teaspoon vanilla extract
o                     10 oz chocolate chips or chunks
1.               In a small mixing bowl, stir together cake flour, baking powder and salt; set aside.
2.               In a microwave-safe bowl, combine both chocolates and the butter. Melt on 50% power stirring at 30 second intervals. Let cool slightly.
3.               Meanwhile, in the bowl of as stand mixer or with a hand-held electric mixer, beat the eggs until light. Beat in the sugar and the vanilla. Beat in the melted chocolate. With a mixing spoon, add the flour mixture and stir just until incorporated. Stir in the chocolate chips or chunks.
4.               At this point the batter is fairly loose and more like cake batter. Chill batter for about 1 hour to thicken.
5.               Preheat oven to 350ºF. Line two large baking sheets with parchment paper or non-stick foil.
6.               With a quarter cup measure, scoop out large mounds (2 oz each) of dough and arrange on the baking sheets spacing 2 ½ inches apart; bake for 12 minutes or until tops are cracked. Let cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough to make 18 large cookies.

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