Recipe

Jacques's Chocolate Mudslides Recipe

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Ingredients

2 c sugar .
2 3/4 tsps baking powder .
1/2 c all-purpose flour .
8 c semisweet chocolate (four 12 oz. bags) .
3/8 c unsalted butter (6 tbsp) .
5 eggs .
1 1/4 tsps salt .
1 1/4 c walnuts .
1 1/2 c unsweetened chocolate (two 4 oz. bars, Ghiradelli works really well)

Directions

Step #1 Melt the unsweetened chocolate & four c of the semisweet chocolate over a double-boiler (which can be set up by putting a metal bowl over a simmering pot), stirring periodically.
Step #2 Cream the butter & sugar in a mixer until light & fluffy & add the eggs one at a time, mixing until mixed.
Step #3 Add the flour, baking powder & salt to the butter mixture & mix until just mixd.
Step #4 Add the melted chocolate & mix until mixd, stir in the the nuts & the remaining four c of semisweet chocolate.
Step #5 Pour the mixture onto a parchment-lined baking sheet or tray (try a 9" x 13" casserole pan).
Step #6 Put the mixture into a refrigerator for 5 to 10 mins until slightly but not completely hardened.
Step #7 Preheat oven to 400F degrees.
Step #8 Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
Step #9 Use a knife to divide the mixture into 20 squares.
Step #10 With your hands, roll each of the squares into a ball & evenly spread them onto one or two parchment lined baking sheets (leave room for them to spread).
Step #11 Bake the cookies for 15 to 20 mins, until crusty on the outside (they should still be gooey on the inside).
Step #12 Allow to cool for at least 20 mins before eating.
Step #13 Variation (for 9 dozen smaller cookies): Instead of turning the mixture out onto a cutting surface, use a spoon to make a rough ball the size of a ping-pong ball.
Step #14 Roll it between your palms, place it on the parchment-lined baking sheet & press down slightly.
Step #15 Bake the cookies for 10 to 12 mins.
Step #16 As soon as they are out of the oven, transfer them to a cooling rack.
Enjoy the Jacques's Chocolate Mudslides recipe

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