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Ingredients
| salted butter: 1 1/2 Tbl |
| bittersweet baking chocolate squares: 2 oz (coarsely chopped) |
| unsweetened baking chocolate squares: 2 oz (coarsely chopped) |
| instant coffee: 1 Tbl |
| water: 1 Tbl (hot) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 2 tsp |
| salt: 1/8 tsp |
| granulated sugar: 2 1/2 cups |
| egg substitute: 1/2 cup |
| eggs: 2 (large) |
| m&m's semisweet chocolate mini baking bits: 1/4 cup |
Mudslide Cookies-Lightened Up!
Credit: Food.com
User rating:
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Prep Time
20 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
- Preheat oven to 350°.
- Place butter, bittersweet chocolate, and unsweetened chocolate into a micro-safe bowl. Micro at High 1 minute or until chocolate is almost melted.
- Stir until smooth.
- Combine coffee granules and 1 tablespoon hot water, stirring until coffee dissolves.
- Stir coffee and vanilla into chocolate mixture.
- Lightly spoon flour into dry measuring cups.
- Combine flour, baking powder and salt stirring well.
- Combine sugar, egg substitute and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale.
- Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture.
- Stir in the flour mixture and chocolate chips.
- Cover baking sheets with parchment paper.
- Drop the dough by rounded tablespoons 2 inches apart on prepared pans. With a moist hand, gently press dough into 1/4 inch thick rounds.
- Bake at 350° for 15 minutes. Cool 1 minute then remove from pans and cool completely on wire racks.