🍫Hello to the Chocolate Bomb 💣
For all those chocolate cravings and those days that you need cheering up, this is it. Based on the traditional mudslide cookies, this recipe is a bit like a brownie-cookie with a nutty flavor from the walnuts and definitely on the richer side. Grab that glass of milk because you’re going to need it (or not 😉)
⭐Kitchen Notes ⭐
- To save space when chilling the dough in the fridge. I portion the dough and place as many as I can on the prepared sheet pan without detriment the shape. Then only take out what I want to bake and keep the rest chilled.
- Truthfully I didn’t have enough bitter chocolate so I improvised and used the chocolate chunk/chips I had and substituted the remaining. If you want to stick to the true bitter flavor, use 225 grams of bitter chocolate
Kitchen Equipment
-
- Digital Scale – Digital Scale Amazon
- Cookie scoop – Vollrath 3/4 oz Size 40 Amazon
- Stand Mixer – KitchenAid Professional Stand Mixer
- Sheet pans
- Mixing bowls
- Pot small enough to hold a bowl for the double boiler
- Spatulas
“Mudslide” Brownie Cookie
The best of both worlds! A brownie cookie hybrid. It’s chocolatey, rich, and nutty.
- Disher / Cookie Scoop
- Sheet pans
- parchment paper
- 85 grams All-purpose Flour
- 3 grams baking powder
- pinch of salt
- 76 grams cocoa powder (unsweetened)
- 170 grams bitter chocolate
- 55 grams chocolate chunk
- 120 grams butter
- 170 grams egg (large, ~3 eggs)
- 210 grams sugar (white)
- 2.5 mL vanilla extract
- 80 grams walnut (chopped)
- 255 grams chocolate chunk/chips
- Line sheet pans with parchment paper. Preheat the oven 375 F / 191 C
- In a small bowl, whisk the flour baking powder, and salt
The Ganache
- Melt the cocoa powder, bitter chocolate, chocolate chunk, and butter in a bowl over a pot of barely simmering water (bain-marie). Stir to blend
Assemble the Cookie
- Beat the eggs, sugar, and vanilla with the whip attachment on high speed
- Blend in the chocolate mixture on medium speed
- On low speed, mix in the dry ingredients until just blended. Blend the walnuts and chocoalt echips until just incoporated
- Scoop the dough and palce them on the prepared pans
- Bake for about 12 minutes until the cookies are cracked on top but still a little moist
