Nutty Mudslide Cookies
recipe from Martha Stewart
2/3 cup all-purpose flour2 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.
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.
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