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Ingredients
| bittersweet baking chocolate squares: 6 oz |
| unsweetened baking chocolate squares: 4 oz |
| salted butter: 1/3 cup |
| granulated sugar: 1 1/4 cups |
| eggs: 3 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| milk chocolate chips: 1 1/4 cups |
| miniature marshmallows: 3/4 cup (optional) |
| walnuts (chopped): 3/4 cup (optional) |
Mud Cookies
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
55 serving(s)
Tags
- Preheat oven 350.
- Chop bittersweet and unsweetened chocolates.
- Place chocolate and butter in large heatproof bowl over slightly smaller saucepan of hot (not boiling) water. Melt, stirring until about three-quarters melted.
- Remove from heat and let finish melting; stir until smooth.
- Whisk in sugar, then eggs, 1 at a time, and vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Pour over chocolate mixture; stir just until combined.
- Sprinkle chocolate chips, and marshmallows (optional) and walnuts (optional) over batter; stir to combine.
- Drop by heaping tablespoonful about 2 inches apart onto parchment paper-lined or ungreased rimless baking sheets.
- Bake, 1 sheet at a time, in centre of oven for 10 to 12 minutes or until firm around edges but still soft in centre.
- Let firm up on pan on rack for 5 minutes; transfer cookies to rack to finish cooling.