Spice Inc. Mudslides
Ingredients
- 1 1/2 pounds semisweet chocolate (63% cocoa), coarsely chopped ⓘ
- 6 tablespoons butter ⓘ
- 1 tablespoon pure vanilla extract ⓘ
- 1 1/2 cups flour ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 6 eggs ⓘ
- 3 cups sugar ⓘ
- 12 ounces semisweet chocolate chips ⓘ
- 2 cups finely chopped toasted walnuts ⓘ
- 1 cup cocoa nibs ⓘ
Instructions
- Melt the chopped chocolate and butter together in a metal bowl over a medium saucepan of hot, barely simmering water.
- Remove from heat, whisk in the vanilla, and set aside to cool.
- Sift the flour, baking powder, and salt together into a large bowl or onto a sheet of parchment paper.
- In the bowl of an electric mixer, whisk the eggs and sugar at medium-high speed until they form smooth, glossy ribbons that rest on the batter for a moment after the whisk is pulled out of the batter.
- Using a rubber spatula, fold in the cooled chocolate mixture and then the sifted ingredients, until just mixed.
- Then fold in the chocolate chips, walnuts, and cocoa nibs.
- Divide the dough into four equal portions.
- Place each portion on a piece of waxed paper and roll into a log (or long rectangular slab) about 1 1/2 inches thick.
- Freeze in the waxed paper for at least 1 hour or up to several days.
- When ready to bake, preheat the oven to 325F.
- Cut the frozen logs into 1/4-inch-thick slices and place on parchment-lined baking sheets, allowing at least 2 inches between cookies for room to spread.
- Bake for 1315 minutes, until they are slightly crusty on the outside but still gooey in the middle.
- Let cool completely on the baking sheets.
Nutrition & Diet Analysis (per serving)
1052
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).