Bakery-Style Mudslide Cookies

These Mudslide Cookies are the results of my humble attempt to recreate Levain Bakery-esque cookies at home.

They’re thick and chunky, yet soft and chewy. Crisp-edged but 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!

You’ll notice a few other key ingredients and steps. A higher brown (demarara) to white sugar ratio is what gives these cookies more moistness while just a dash of cornstarch helps to soften the texture even more for a tender crumb.

Chilling the dough is essential so the cookies don’t over-spread and if you roll out the cookie dough into balls that are more tall than wide, this will manifest in those terrifically thick cookies that are just begging to be dunked in a glass of milk or cup of coffee!


Ingredients

  • 1 cup all-purpose flour 
  • 1/2 cup natural unsweetened cocoa powder (or cacao powder for a bittersweet intensity; I used Mason & Co) *
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cornflour
  • 1/2 cup unsalted butter
  • 1/3 cup dark or bittersweet chocolate, chopped (use good quality baking chocolate or else chocolate chips work too ; I used Callebaut)
  • 1/2 cup, packed + 1 heaping tbsp brown sugar (I used Sprig’s Demerara Sugar , Infused with Real Madagascar Vanilla) *
  • 1/4 cup granulated sugar *
  • 1 large egg
  • 1 tsp vanilla extract (I used Sprig‘s Extract of Natural Bourbon Vanilla)
  • 1 tbsp brewed coffee (you won’t taste it, but the coffee helps the flavour of the chocolate to bloom!)
  • 1 cup dark chocolate chips

* The quantities of sugar listed above yield cookies which are darker in intensity and richly-bittersweet. If you prefer your cookies slightly sweeter, use cocoa powder (rather than cacao) and increase the dark brown sugar to 2/3 cup (packed) and granulated sugar to 1/3 cup.


Method

  • 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! Over-mixing will end up aerating the dough (adding air) which will lead to the cookies collapsing. So if you don’t want flat, extra-crisp cookies, don’t over-mix!
  • Finally , fold in the chocolate chips – reserving a few to press on top of the cookie dough balls later (see step below).
  • Put the cookie dough in the fridge to chill for a couple of hours; don’t skip this step if you want a thick cookie which doesn’t over-spread while baking.
  • 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 ; you’ll see the dramatic result once the cookies are done!
  • 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!
  • 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!

We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.

BROWSE MORE KITCHEN INSPIRATION

Still hungry? Get the latest reviews, recipes & recommendations, delivered straight to your inbox:

Processing…
Success! You're on the list.

Follow Us

Sign up for our Newsletter

Get the latest reviews, recipes & recommendations, delivered straight to your inbox:

Copyright The Foodies Diaries® 2020. All rights reserved.

5 Comments

Leave a Reply