SHF #13 – Jacques Torres Mudslides
October’s SHF, #13, hosted by Kelli over at Love’s Cool, was one of the toughest decisions I’ve ever had to make, well, as it relates to baking anyway! What chocolate-themed sugar indulgence should I share with all of you? Well, after tossing and turning in my sleep, I decided to bake a standby in my kitchen. Now this is no standard standard this is a brownie and a cookie all wrapped up by one of my favorite food fantasy guys–Mr. Chocolate himself, Jacques Torres. A while ago I read that since he only bakes them on Saturdays people line up an hour or two at his Brooklyn pastry shop before they are due to come out of the oven.
Now bear in mind that this is a rich cookie–in taste and price. There’s so much chocolate in these it will please the fussiest chocoholic out there. I made these and shared them with my favorite office folks and now I have several orders. My time for them is I’ve sent them out to buy the ingredients as payment. It’s simplicity and intensity all in one–and that’s heaven!
Jacques Torres’ Chocolate Mudslide Cookies
This recipe originally appeared in the New York Times.
Makes 20 cookies.
1 1/2 cups unsweetened chocolate, in chips or chunks
8 cups bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter
2 cups sugar
1/2 cup all-purpose flour
2 3/4 teaspoon baking powder
1 1/4 teaspoon salt
1 1/4 cup walnuts (optional).
Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
Add the flour, baking powder and salt to the butter mixture and mix just until combined.
Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces. Pour the mixture onto a parchment-lined baking sheet or tray. Put the mixture into a refrigerator for 5 to10 minutes until slightly, but not completely, hardened.
Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread).
Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating.