Mudslide Cookies

I've found another amazing cookie recipe. I've decided that any recipe developed by Jaques Torres must be amazing (he's the mastermind behind my favorite chocolate chip cookie recipe too). These cookies boast 2+ pounds of chocolate and are beyond rich. The recipe calls for very large cookies, but these cookies are so loaded that I (the lover of all things chocolate and rich) can only eat 1/8 of a big cookie, so consider yourself warned... just make them bite sized, and then you can eat 3 or 4 of them!

Chocolate Mudslide Cookies
Melt 6 oz. unsweetened chocolate and 16 oz. bittersweet chocolate, then set aside to cool

Beat until grainy/"wet sand" looking:

• 6 Tbsp. room temperature Butter
• 2 1/4 C plus 1 Tbsp Sugar

Add 5 Eggs, one at a time

Add

• 1/8 tsp Salt
• 1 Tbsp Baking Powder
• 1/2 C plus 3 Tbsp Flour (regular all-purpose stuff)
  

Mix until moistened then add the melted chocolate mixture (the dough will be very wet at this point, but don't panic and add flour, it will all come together in the end)

Add 16 oz. chopped bittersweet chocolate and 1 1/4 C nuts (nuts are always unappreciated in my house so I don't put them in)

Scoop dough onto heavily sprayed sheets or an unsprayed baking liner.
Sprinkle with salt.
Bake at 325 for 12-15 minutes (13 minutes for my oven)
Cool completely before removing from sheets

My modifications...
I didn't have time to bake the cookies as soon as I finished mixing the dough so I refrigerated it for about an hour. That made the dough easy to work with... not too soft, not hard at all.

The instructions say to use an ice cream scoop to form the cookies... I recommend much smaller cookies (be sure to adjust the baking time though as the 12-15 minutes applies to big cookies)

Rather than using bittersweet chocolate for the chocolate chunks, I used chunked up Dark Chocolate (so good!)