Jacques's Chocolate Mudslides

Jacques's Chocolate Mudslides

August 11, 2003



A cookie for true chocolate lovers. The simplicity of this
recipe belies the intensity of the chocolate flavor. Be
forewarned: they are as strong as they are addictive.

1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter
2 cups sugar
5 eggs
1/2 cup all-purpose flour
2 3/4 teaspoon baking powder
1 1/4 teaspoon salt
1 1/4 cup walnuts (optional).

1.
Preheat an oven to 400 degrees. Melt the unsweetened
chocolate and 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.

2. Cream the butter and sugar in a mixer until light and
fluffy and add the eggs one at a time, blending until
mixed.

3. Add the flour, baking powder and salt to the butter
mixture and mix just until combined.

4. Add the melted chocolate and mix until combined and stir
in the nuts and remaining chocolate pieces. Pour the
mixture onto a parchment-lined baking sheet or tray. Put
the mixture into a refrigerator for 5 to10 minutes until
slightly, but not completely, hardened.

5. Reverse the sheet or tray onto another piece of
parchment paper on a hard surface. Use a knife to divide
the mixture into 20 squares. With your hands, roll each of
he squares into a ball and evenly space them on one or two
parchment-lined baking sheets (leave room for them to
spread).

6. Bake the cookies for 15 to 25 minutes, until crusty on
the outside (they should still be gooey on the inside).
Allow to cool for at least 20 minutes before eating.

Yield: 20 large cookies.





Copyright 2003 The New York Times Company