I'm not a newlywed, but I sure do like to eat like one.
That is, ever since I discovered the Chocolate Mudslide Cookie recipe in the newly released book The Newlywed Kitchen: Delicious Meals for Couples Cooking Together by CakeSpy buddy Lorna Yee, Ali Basye, and photographed by Kathryn Barnard.
Now, I hear rumors that the savory recipes are good, and I can attest that the stories which accompany the recipes are sweet and engaging.
But what made me fall in love, so to speak, was the aforementioned Chocolate Mudslide Cookie. Comprised basically of chocolate on chocolate, with a little flour and butter thrown in, these cookies seemed not only easy to make, but sort of like a one-way ticket to pleasuretown.
Happily, the recipe lived up to all expectations, yielding a soft, rich, cookie which is absolutely redolent with chocolate and which is very nearly perfect. But I've found one way to make it even better: save a tiny bit of that warm chocolate mixture from step 2 (or better yet, make a little extra) and sandwich two of the cookies together with that. Now that's what I call sweet wedded bliss.
Chocolate Mudslide Cookies
Lightly adapted from The Newlywed Kitchen
Makes about 24 cookies
- 8 ounces bittersweet chocolate, chopped coarsely
- 3/4 cup sugar
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 2 tablespoons cocoa powder (I used Hershey's Special Dark)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate chips
(Note: Original recipe calls for 1 1/2 cups walnuts, roughly chopped. I have nothing against walnuts but realized that I had none once I'd already started baking, and went without. They tasted fine!)
- Preheat oven to 350 F.
- In a microwave safe bowl, melt the chopped chocolate with the sugar and butter. Microwave in 20 second intervals, until about 80 percent of the chocolate is melted. Stir the mixture, and the rest should melt from the heat of the melted chocolate. Let cool to room temperature while you do the following steps.
- In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Stir to combine.
- In a large bowl, lightly beat the eggs with the vanilla. Slowly pour the microwaved mixture into the eggs in three additions, stirring between each addition. Stir the flour mixture into the chocolate batter until combined, then stir in the walnuts (if you're using them) and chocolate chips.
- On two baking sheets lined with parchment paper, drop heaping tablespoons of the cookie dough, leaving room for the cookies to spread (about 8 cookies per sheet). Use only the middle or upper rack for these cookies, as they may burn on the lower rack.
- Bake the cookies for 10-12 minutes. They will be slightly soft when they come out of the oven, but will become more firm as they cool. If they last that long.
P.S. Interested in more of Lorna's recipes? Well, here's a little heads up: save the date for June 6, when we'll be having a Red Velvet Cake tasting at CakeSpy Shop! More details to come!