I had a fabulous time in San Diego at the BlogHer 2011 Conference, and the trip was made even sweeter by the fact that I placed as one of the Knorr 4 Challenge winners! I am especially excited to report that I was voted “fan favorite” based on votes from the live audience and from my followers on Twitter. I want to express how thankful I am to all of the people who voted, retweeted, and supported me during the competition! I can’t wait to be an ambassador for Knorr and to share more recipes with you!
These cookies also have a fun story behind them. A few weeks ago, I posted the Jacques Torres Chocolate Chip Cookie recipe, which I now believe to be the best chocolate chip cookie recipe available. Well, Mr. Chocolate himself apparently stumbled upon my post, and he actually contacted me! He told me to call his store and that he wanted to send me some chocolate, because when I made the cookies, I didn’t actually have any of his signature chocolate on hand. Long story short, I called and got to speak to Jacques Torres himself! He was so sweet and it was a pleasure to get to talk with him. Mr. Torres is very involved in all aspects of his chocolate empire, and one of the managers I spoke with, Christine, said that he is almost always in their main store. Knowing how much he cares about his brand and his chocolate is truly inspiring. Anyway, I was sent some chocolate to use, and I was ecstatic! I figured that I would bake some really delicious chocolatey cookies – I settled on another Jacques Torres recipe: these mudslide chocolate cookies. They are really amazing – they’re soft and chewy and possibly the most chocolatey thing that I have ever tasted. They remind me of a “brownie” cookie, but seeing as how they have three pounds of high quality chocolate in them, they are really a step beyond. I took some of these to a friend’s house for a party, sent some into Kramer’s office, and took some into work, and everyone’s reaction was the same: wow! It doesn’t get better than this, folks, so I highly recommend that you use your next cool-ish summer day wisely and bake these cookies. Thanks again to Mr. Torres for sending me some of his lovely chocolate – my friends and family all have happy bellies now!
Place mounds of dough on a greased and/or lined baking sheet, preferably lined with parchment for easy removal later. Sprinkle with a bit of fleur de sel or sea salt, then bake at 325 degrees F for 12-15 minutes, or at 350 on the convection setting (my oven doesn’t have this) for about 15 minutes.
- ½ cup plus 3 tablespoons all-purpose flour
- 1 tablespoons baking powder
- ⅛ teaspoon kosher salt
- 6 ounces unsweetened chocolate
- 16 ounces bittersweet chocolate
- 6 tablespoons unsalted butter, cubed and room temperature
- 2¼ cups plus 1 tablespoon granulated sugar
- 5 eggs, room temperature
- 1¼ cups plus 1 tablespoon walnuts, chopped
- 16 ounces bittersweet chocolate, chopped
- fleur de sel or sea salt, for sprinkling
- *parchment paper, for lining the baking sheets (I tried just using just non-stick spray and then tin foil with non-stick spray, but I found that parchment paper with a little non-stick spray worked best for these)
- Preheat your oven to 350 degrees F if you are using a convection setting, but if you don’t have one, like me, then preheat your oven to 325 degrees F. Whisk together the flour, baking powder, and salt and set aside. Melt together the 6 ounces of unsweetened chocolate and the 16 ounces of bittersweet chocolate in a medium sauce pot over medium-low heat, stirring frequently to prevent burning. Set aside to cool for a bit.
- Beat together the butter and sugar for a few minutes, until it has the texture of wet sand. Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the flour mixture, and mix until just moistened, then beat in the melted chocolate, until just combined. The dough will seem very wet at this point, but don’t worry! It’ll come together.
- Chop your walnuts and additional 16 ounces of bittersweet chocolate, and fold them into the batter. At this point, I found it easier to scoop the dough onto the baking sheets after refrigerating the dough for 15-30 minutes, but it’s not necessary if you just can’t wait! I did about half without refrigerating because I didn’t think of it. I do highly recommend using parchment paper to line your baking sheets, though, or at least using a lot of butter or non-stick spray, as they can be a little tricky coming up if you made large cookies, as I did.
- Use a a 2-tablespoon sized ice cream scoop or two spoons to drop the dough onto the baking sheets (it will be too wet to actually handle with your hands), then sprinkle with a bit of fleur de sel or sea salt. Bake at 350 degrees F on the convection setting for 10 minutes or so, or at 325 degrees F on a regular setting for 12-15 minutes. Allow to cool completely before removing from the sheets.