If you like your cookies copiously-chocolatey, you’re going to love this recipe for mudslide cookies. Thick and chunky, yet soft and chewy, these cookies have crisp-edges with just that right touch of gooeyness inside. They’re also intensely-rich and chocolatey, baked with melted chocolate, cacao powder and of course, bittersweet chocolate chips!
Tips For Making These Mudslide Cookies
- You can use cacao powder rather than cocoa powder for a more bittersweet intensity (we used Mason & Co).
- Use a good quality quality baking chocolate for the melted chocolate step in the recipe. Couverture is preferable, but Amul always works like a charm too.
- A higher brown sugar (demarara sugar) to white sugar ratio is what gives these cookies more moistness.
- Just a tsp of cornflour helps to soften the texture even more for a tender crumb.
- You won’t taste the tbsp of brewed coffee included in the recipe, but don’t leave it out as the coffee helps the flavour of the chocolate to bloom!)
- We just know you’re going to ask, but no. This recipe for mudslide cookies cannot be baked without eggs. If you’re restricted from baking with eggs, you can browse other (equally delicious) eggless recipes (including cookies!) here.
- Don’t over-mix when folding the dry ingredients in. Over-mixing will end up aerating the dough (adding air) which will lead to the cookies collapsing. So unless you don’t want flat, extra-crisp cookies, don’t over-mix!
- Chilling the dough for a few hours before baking is essential so the cookies don’t over-spread
- Roll out the cookie dough into balls that are more tall than wide for terrifically thick cookies that are just begging to be dunked in a glass of milk or cup of coffee!
- Bake the cookies for 11-12 minutes until the tops are evenly cracked but the centre is barely set and the cookies are not yet firm to touch. The cookies actually continue to bake after they come out of the oven, so if you over-bake while they’re in the oven, you’ll end up with hard cookies!
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder (or cacao powder for a bittersweet intensity; we used Mason & Co) *
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cornflour
- ½ cup unsalted butter
- ⅓ cup dark or bittersweet chocolate, chopped (use good quality baking chocolate)
- ½ cup packed + 1 heaping tbsp brown sugar (we used Sprig’s Demerara Sugar , Infused with Real Madagascar Vanilla) *
- ¼ cup caster sugar *
- 1 large egg
- 1 tsp vanilla extract (we used Sprig‘s Extract of Natural Bourbon Vanilla)
- 1 tbsp brewed coffee
- 1 cup dark chocolate chips
- Start by creating a double-boiler to melt the chopped chocolate: heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the chopped chocolate, stirring regularly until melted and smooth. Remove from heat and set aside the bowl so that the melted chocolate can cool down.
- Next, sift the dry ingredients together in a bowl (we do this so that there are no clumps in the flour or cocoa powder) and give it a good whisk so that all the ingredients are evenly mixed.
- Beat the sugar, butter and melted chocolate together (using a hand-held mixer) until light and fluffy. Now add in the egg and beat again.
- Next, mix in the vanilla extract and coffee.
- Fold in the dry ingredients in batches ; don’t over-mix!
- Finally , fold in the chocolate chips – reserving a few to press on top of the cookie dough balls later.
- Put the cookie dough in the fridge to chill for a few hours.
- Once chilled, remove the dough from the fridge and set the oven to preheat to 180°C. Also prepare your baking tray, by lining it with parchment paper. Grease well. Alternatively, use a silicone baking mat.
- Now, scoop out the dough using a cookie scoop (or even an ice cream scoop) rolling it into large-ish balls. Place them on the prepared baking sheets, around 3 inches apart.
- As a final step, press the remaining chocolate chips on to the top of each cookie dough ball.
- Bake the cookies for 11-12 minutes until the tops are evenly cracked but the centre is barely set and the cookies are not yet firm to touch.
- Wait 5-10 minutes before transferring the cookies to a wire rack (or else they’ll crumble); then let the cookies cool down before reaching for your first one!
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