Nutty Mudslide Cookies

This month I typically get in chocolate mode where I just can't seem to get enough - anybody else?! Although Valentine's Day is over, there is always a reason to enjoy chocolate everyday. If you love chocolate as much as I do, you can certainly appreciate these Nutty Mudslide Cookies. A chewy chocolate cookie batter incorporates three kinds of chocolate and some walnuts for a nice crunchy texture...

If I were to describe these cookies in the words of my favorite kindergartener, it would be "a cookie brownie... only better!" I can't disagree because it's how I'd describe it myself! These cookies have a nice chewy crumb thanks to the melted chocolate mixed into the batter. Some recipes I found used cocoa powder but using melted chocolate definitely made the world of difference. You can omit the walnuts, as it wasn't included in the original recipe, or feel free to substitute the walnuts for other nuts... or even dried fruit (cherries!)... or other chips (peanut butter chips!). The possibilities are endless and this makes for a great base chocolate cookie to play with...

Nutty Mudslide Cookies

recipe from Martha Stewart

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped

1/2 cup chopped walnuts

Preheat the oven to 400 degrees. Line baking sheets with parchment paper and set aside. 

In a small bowl, sift together flour, baking powder, and salt.

In a double boiler set over a pot of simmering water, add unsweetened chocolate, semisweet chocolate chips and butter. Melt and stir to combine, then remove from heat and set aside to cool.

In the bowl of an stand mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy. Switch mixer to low speed and slowly add cooled chocolate mixture and combine.

Continue to mixing on low speed and add flour mixture until almost combined, about 1 minute. Remove bowl from mixer and stir in milk chocolate and walnuts by hand.

Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake in preheated oven until set, about 12 to 15 minutes. Let cookies cool completely on baking sheets and transfer to serving platter.