The Jacques Torres Chocolate Mudslide Cookies

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!



Your ingredients.


Melt the 6 ounces of unsweetened chocolate and 16 ounces of bittersweet chocolate together, then set aside to cool for a bit.


Whisk together the flour, baking powder, and salt.


Combine the butter and sugar.


Beat together until well combined – the texture will be like that of wet sand, as there is much more sugar than butter.


Add in the eggs one at a time, scraping down the sides of the bowl as necessary.


Add in the flour mixture – the dough will still be quite wet at this point, but don’t worry!


Mix in the melted chocolate.


Chop your walnuts and add them to the bowl.


Chop your remaining bittersweet chocolate.


And mix in with the walnuts.


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.


Allow to cool completely before removing from the baking sheets.


Serve and get ready to be wowed!

The Jacques Torres Chocolate Mudslide Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 40-50 cookies
 

Ingredients
  • 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)

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

35 Responses

  1. Joanne says:

    A new cookies recipe for Gramma, she will be very excited. She thinks the first cookies were the “best” Chocolate chip cookies recipe ever, well look out now Gramma!

  2. Nancy says:

    Wow! Those look fantastic!

  3. Lindsey says:

    congratulations on your exciting win! these look soo good!

  4. Anthony says:

    Congratulations! Next stop, your own FoodTV show. :D

  5. Aarthi says:

    this looks so good

  6. Sydney says:

    @Mom: Get her an iPad! haha

    @Nancy: Thank you!

    @Lindsey: Thanks, girl!

    @Anthony: Help me reach that goal! :)

    @Aarthi: Thank you very much!

  7. Emily D. says:

    Congratulations!
    These look delicious. Can’t wait to make them.

    • Sydney says:

      @Emily: Thank you so much!

      @Nick: I agree!

      @Chris: Thank YOU for helping me so much!

      @Stephanie: Hmm, that’s a tough one, as the nuts really sort of hold it together. I would definitely add just a bit more flour and more baking powder to compensate for the lack of walnuts, but don’t add more chocolate, as it might just make them too gooey. M&Ms might be good, though!

  8. Oh man. The thing I’m most excited about is the sea salt sprinkle. So key!

  9. As a chocoholic I need to get my hands on these cookies!

    Congrats again on Knorr!

  10. Stephanie says:

    These look amazing. I have a question though, my husband doesn’t care for nuts, so if I made these I have to omit the nuts so he would eat them. What would you suggest doing to make up for the lack of nuts? More chocolate? More flour? Or just leave as is?

  11. Marty says:

    In your recipe you stated: “…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.”

    I believe if the “…325 degrees F for 12-15 minutes…” works, you will overcook the cookies with the convection instruction: “…350 on the convection setting…for about 15 minutes.” In general, convection cooking takes 50-75% of the time at the same temperature as regular baking.

    I did not try the recipe but have been a fan of your writing for a long time.

    Best wishes,

    Marty

    • Sydney says:

      @Marty: I’m not sure about why that is, but the original recipe stated 15 minutes on the convection setting at 350, but I just did 325 at the same time and mine turned out nicely. Perhaps it should be 10-12 minutes for convection instead? Sorry for the confusion!

  12. Wow, those cookies are on my list of things to make soon. I actually found your blog when you posted the chocolate chip cookie recipe. I am a HUGE fan of Jacques Torres and have made many of his recipes over the years. I would have melted, literally, if I got to speak to him. Some day I’ll have to plan a trip to New York to visit his store.

    Oh, and congrats on your big win! You must have had a wonderful time at the conference.

    • Sydney says:

      @Beth: I did melt, I promise you that! :) I hope you get to go to New York soon! And thank you! I had a great time!

      @Christine: It definitely feels that way lately! ;)

      @Katie: Thank you!

  13. Aww, congratulations! A fan favorite AND a personal friend of Jacques Torres?! Such a glamorous life you lead, my friend. These cookies look deadly, so dark and chocolatey! Thanks for sharing the wealth of your chocolate inheritance. That last photo says it all. Mmmm :)

  14. Katie says:

    Wow they look amazing! Lucky you to get to talk to Jacques and getting the chocolate. Yum

  15. Kelly says:

    I am on a serious chocolate high just LOOKING at those. Wow.

    • Sydney says:

      @Kelly: I had a serious chocolate high from eating too many! ;)

      @Carolyn: I like to think so (and I’m sure Jacques does, too!).

      @Vicky: Thank, will do!

      @Maria: Thank you so much!

  16. Carolyn Jung says:

    Jacques Torres can do no wrong. I bet these cookies are every bit as good as they look.

  17. Maria says:

    Congrats on the win! These cookies look divine!

  18. I’ve just found your blog through Taste Spotting, and these look beyond incredible. If it weren’t midnight, I’d probably pull out my mixer and whip up a batch right now.
    I can’t wait to look at your blog further, it looks great!

    • Sydney says:

      @Miriam: Gotta love Tastespotting! Thanks for stopping by!

      @Sherri Lynn: I’m loving The Kitchn lately! Jacques definitely knows his stuff.

      @Garlic Press: Thank you!

      @Nadine: This might sound silly, but in the past, I have just whisked an egg and then used half of it – I’ve had good results!

  19. These sound amazing! And I’m sure because it’s Jacques Torres they are as delicious as they look. I just found your blog through thekitchn and I’m really enjoying perusing through all of your recipes!

  20. Love your photos and write-up! I can’t wait to try this recipe!

  21. Nadine says:

    I made these cookies two days ago, they are so decadent. I made half a batch and used eggs..I would love to hear your opinion about my dilemma when making a half batch such as this case, the recipe calls for three eggs, so when I make a half batch do I use two or three eggs? Thx

  22. [...] Chocolate mudslide cookies. (via The Kitchn) [...]

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  24. Jill says:

    This recipe is very similar to Maida Heatter’s recipe — hers also includes espresso powder and vanilla. Mine came out a little rounder/higher than that recipe or your photos…not sure why.

    • Sydney says:

      @Jill: Your baking powder may have just been brand new? Or if you mean that they were dense, maybe they were beaten a bit too much? I like the look of a rounder/higher cookie, so I’d be happy with the result ;)

  25. Kim says:

    I made 15 dozen of these yesterday for a cookie party I am attending tonight! I had a smaller scoop, so I was able to get about 60 cookies per batch. Of course I had to sample some of the goods, they are delicious! Thank you!

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  28. Melonie says:

    My son has a nut allergy. If I were to just omit the walnuts, 1 1/4 + cups seems like a lot of substance missing from the recipe. Any suggestions on what I could replace it with or how to tweak this recipe to make it allergy friendly? Thanks.

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