Jacques Torres' mudslide cookies
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Jacques Torres' mudslide cookies

These intensely chocolate-y cookies come from Mr. Chocolate - Jacques Torres
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
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