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Tuesday, September 6, 2011

Mudslide Cookie

I have found a comment about this recipe:

“Everyone I know who has tried these cookies agrees - they are universally DELICIOUS. They are very simple to make and the quality you get for a short time of work is just amazing. My only complaint about this recipe is that it isn't cheap - buying all that chocolate is going to cost you. That being said, it's worth it for special occasions!”

I’m hoping it won’t cost you and arm and a leg… heck, we’re living our life just once, yes?

Anyho, check them out!


Jacques' Chocolate Mudslide Cookie


6 ounces unsweetened chocolate

16 ounces bittersweet chocolate

6 tablespoons butter

2 1/4 cups plus 1 tablespoon sugar

5 eggs

1/2 cup plus 3 tablespoons all-purpose flour

1 tablespoons baking powder

Pinch salt

1 1/4 cups plus 1 tablespoon walnuts, chopped

16 ounces bittersweet chocolate, chopped


Melt the unsweetened and bittersweet chocolates together and set aside

Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.

Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.



Chocolate Mudslide Cookies


8 oz. semisweet chocolate, chopped (I used Callebaut)

3/4 C. sugar

3 T. unsalted butter

3 oz. bittersweet chocolate chips (I love Ghirardelli’s bittersweet chips)

1/4 C. flour

2 T. cocoa

1/4 t. coarse salt

1/2 t. baking powder

2 eggs

1 t. vanilla extract

2 C. roughly chopped assorted nuts, roasted and salted

Mini marshmallows (5 per cookie, about half a bag)

cookiedough readyforscoopingdoughballs addingmarshmallows


Preheat oven to 350 degrees.

Melt chopped semisweet chocolate, sugar and butter in a double boiler over simmering water until mixture is mostly melted. Stir until the mixture is completely melted and cool to room temperature.

In a small mixing bowl, combine flour, cocoa, salt and baking powder. Whisk to combine.

In a large mixing bowl, lightly whisk the eggs and vanilla. Slowly pour the cooled chocolate mixture into the eggs in three additions, stirring between each addition.

Stir the flour mixture into the chocolate batter just until combined, then stir in the mixed nuts and chocolate chips.

Place heaped tablespoons of cookie dough (I used a large cookie scoop) on a lined baking sheet (I like to use Silpat), leaving room for them to spread, 9 cookies per sheet. Top each cookie with 5 mini marshmallows, pressing them into the dough lightly. Use only the upper or middle baking rack for these cookies, they have a tendency to burn on the lower rack.

Bake for approximately 10 minutes (rotate sheets halfway through baking time). The cookies will be slightly soft when they come out of the oven, but will firm up as they cool. After a few minutes, transfer cookies to a cooling rack to cool completely. Makes 20-24 cookies (I had 23).




Chocolate Mudslide Cookies


8 ounces bittersweet chocolate, chopped coarsely

3/4 cup sugar

3 tablespoons unsalted butter

1/4 cup flour

2 tablespoons cocoa powder (I used Hershey's Special Dark)

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

2 large eggs

1 teaspoon vanilla extract

6 ounces semisweet chocolate chips

(Note: Original recipe calls for 1 1/2 cups walnuts, roughly chopped. I have nothing against walnuts but realized that I had none once I'd already started baking, and went without. They tasted fine!)


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.

Makes about 24 cookies



Salted Mudslide Cookies


2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1/4 cup dark cocoa powder

3 tablespoons instant coffee powder

1/4 teaspoon sea salt

1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc.)

1 cup chocolate chunks

Sea salt for topping


Preheat oven to 325 degrees F.

Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.

Remove dough from the fridge and roll into golf ball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely then dig in!



Gluten Free Mudslide Cookies


7 1/2 oz. Semisweet Chocolate or Bittersweet for a slightly deeper, less sweet cookie (if using chips about 1 1/4 cup)

1/4 cup Butter (if using unsalted, add a 1/4 tsp. salt with dry ingredients.)

2 Eggs

3/4 cup Sugar

1/2 tsp. Vanilla

1/3 cup GF Flour (I have used both Bob’s Red Mill GF Baking Flour and a 50/50 blend of Tapioca Flour and Coconut Flour, both with delicious results.)

1/2 tsp. Baking Powder

1 cup Chocolate Chips, either Semisweet, Milk Chocolate or a combo.

1/2 cup chopped Nuts or Dried Fruit optional. (Dried cherries are fabulous here!)


Preheat oven to 350º

Melt the 7 1/2 oz. chocolate with the butter over low heat. Set aside.

Beat the eggs and sugar together until the mixture is light yellow and fluffy. Mix in the vanilla.

Fold in the chocolate/butter mixture.

Combine the flour and baking powder. Stir into the chocolate/egg mixture.

Mix in the chocolate chips and any dried fruits or nuts.

The result will be more like a gooey batter than cookie dough, that’s OK. Let it sit for 5–10 minutes and it will firm up a little making it easier to work with.

Drop by spoonful onto a well greased cookie sheet, or use parchment paper to line the cookie sheet if you have it.

Bake at 350 degrees for 12–15 minutes. Tops will crack, but insides should still be soft. If you like a little chewier cookie, bake for the longer time.

Let sit on the baking sheets for a few minutes to aid in removal of cookies. They will be soft and a little fragile as you transfer them to a cooling rack, never fear, they firm up nicely after cooling while still retaining the melt in your mouth texture.

Note: You can reduce the amount of chocolate chips and increase dried cherries or chopped nuts as desired, try to keep the total around 1 1/2 cups.


Look pretty good, don’t they?!


Happy chocolate day!

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