I have never had good luck with mudslide cookies. Oh my goodness I have tried several times, and they are always a complete disaster. So. These were totally not a disaster. It is a recipe by Jacques Torres on Food and Wine, and they were awesome. I changed a few things like cutting the recipe in half, switching the unsweetened chocolate for semi sweet, increasing the add ins, and using milk and white chips instead of bittersweet as an add in. These cookies are tender and chewy, and oh so chocolatey that you can seriously almost feel them melt in your mouth!
Cherry Nut Mudslide Cookies
11 ounces semi sweet chocolate chips
3 Tablespoons butter, room temperature
1 cup +2 Tablespoons granulated sugar
3 eggs
1/4 cup +1 1/2 Tablespoons all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pistachios
1/2 cup chopped dried cherries
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Place the semi sweet chocolate chips in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth. Let cool completely.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter and sugar until a sandy. Beat in the eggs, one at a time, until well blended. Add the melted chocolate and beat until incorporated. Add the flour, baking powder, and salt, and beat until no streaks of flour remain. Fold in the pistachios, cherries, milk chocolate chips and white chocolate chips.
Drop 2 tablespoon size balls of dough onto the prepared baking sheet (for smaller cookies, use 1 tablespoon size balls). Bake in the preheated oven for 14-15 minutes (9-10 minutes for smaller cookies), or until the tops are slightly cracked. Remove cookies from the oven and let cool on the pan for several minutes. Transfer cookies to cooling racks to finish cooling. Makes about 20 large cookies (about 40 small cookies).
Enjoy! -Cardamommy
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