Mudslide Cookies
Unapologetically chocolatey bakery-style "Mudslide Cookies" baked with melted dark chocolate, cacao powder and bittersweet chocolate chips packed into the cookie dough!
Ingredients
- 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
Instructions
- 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!
Notes
* 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.