Tony Claxton's Recipes
Four Chocolate Mudslide Cookies		    

Don't overbake these cookies! The great thing about them is how they are soft and gooey on the inside. When using a #50 scoop you should get about 8 dozen cookies. If you don't have walnuts, pecans will substitute just fine or just leave them out. A little instant coffee powder combined with the flour mixture will make a very good mocha cookie.

                                   

Ingredients
6 oz - Unsweetened Chocolate
1 lb - Bittersweet Chocolate
3 oz - Butter
2 1/4 C - Sugar
5 - Large Eggs
1/2 C + 3 T - Flour
1 T - Baking Powder
1 Pinch - Salt
1 1/4 C - Walnuts, Chopped
8 oz - Milk Chocolate Chips
8 oz - White Chocolate Chips


Instructions
  • Melt the unsweetened and bittersweet chocolates together and set aside
  • Cream butter and sugar in large mixing bowl
  • Add the eggs, one at a time, mixing well between each one
  • Sift together the flour, baking powder and salt into the mixing bowl and stir until just combined
  • Add the melted chocolate and combine thoroughly
  • Stir in the walnuts and chocolate chips
  • Allow dough to rest for about 1/2 to 1 hour to firm up a little
  • Pre heat oven to 350°
  • Line cookie sheets with parchment paper
  • Using a #50 scoop, place mounds of dough on cookie sheets
  • Bake for about 10 minutes or until the tops of cookies just crack and appear to dry


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