Jacques Chocolate Mudslide Cookie Food
JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES
Crispy on the outside, soft on the inside. Jacques Torres is the pastry chef at a famous NY restaurant. Not your everyday chocolate chip cookie...more special. From cookiemadness.net.
Provided by Epi Curious
Categories Dessert
Time 42m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don't grease the baking sheets because this might cause extra spreading.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.
Nutrition Facts : Calories 314.8, Fat 18.1, SaturatedFat 11.1, Cholesterol 38, Sodium 230.5, Carbohydrate 40.5, Fiber 3.5, Sugar 21.9, Protein 4.6
CHOCOLATE MUDSLIDE COOKIES
Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.
Provided by Busters friend
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
- Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
- Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
- Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
- Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
- Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
- Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
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- Melt the unsweetened and bittersweet chocolates together in a microwaveable bowl: Cook 1 minute, then stir, then continue to cook in 30 second increments, stirring after each, until just melted. Set aside to cool completely. Will cool faster if removed to a metal bowl and set over a rack so air can circulate. Stir now and then.
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- Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
- Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350°F convection oven for 16 minutes.
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