Jacques Torres’ mudslide cookies

You may or may not know that Jacques Torres is often known as “Mr. Chocolate.”  The guy is famous for his chocolate creations, so when I came across this recipe online I knew that I had to try it.  I mean, if it’s a recipe from Mr. Chocolate, it’s gotta be good, right?  Right!

These cookies are so decadent and chock-full of rich chocolate flavor. You can definitely tell that you’ve used high-quality chocolate in these cookies.

I adapted this recipe slightly from the original since I didn’t want to waste my time letting the dough chill in the refrigerator. Who’s got time to do that when there are cookies to be eaten?

Hope you enjoy this as much as my friends, family and coworkers did! Of course, these are best enjoyed with a nice glass of milk.

Jacques Torres' mudslide cookies

These intensely chocolate-y cookies come from Mr. Chocolate - Jacques Torres
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 48
Author: Eva Bakes


  • 6 ounces (about 1 and 1/2 cups) unsweetened chocolate, in chips or chunks (I used Baker's chocolate)
  • 32 ounces (about 8 cups) bittersweet chocolate, in chips or chunks (I used Ghirardelli baking chips)
  • 3/8 cup unsalted butter
  • 2 cups granulated sugar
  • 5 eggs
  • 1/2 cup all-purpose flour
  • 2 and 3/4 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 1 and 1/4 cups walnuts optional - I did not use


  • Preheat an oven to 350 degrees. Melt the unsweetened chocolate and 16 oz. (4 cups) of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
  • Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
  • Add the flour, baking powder and salt to the butter mixture and mix just until combined.
  • Add the melted chocolate and mix until combined and stir in the nuts (if using) and the remaining 16 oz. (4 cups) of bittersweet chocolate.
  • Use a cookie scoop to measure out the dough evenly and place on a cookie sheet (I love using my Silpat for this). Place cookies at least 2 inches apart.
  • Bake the cookies for 10 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool before eating.


Source: Slightly adapted from Jacques Torres, via the NY Times


  1. branny
    May 2, 2012 / 11:32 pm

    My husband would love these!

  2. Averie @ Averie Cooks
    February 25, 2013 / 5:28 am

    Thanks for linking to these in my giveaway. They look so rich and boldly!! choclaty. My kinda cookie!

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