Mudslide Cookies

Photo: Randy Mayor

Crispy on the outside, chewy on the inside, and rich and delicious all the way around is how readers rate these brownie-like cookies. Need we say more?

Yield: 30 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 29%
  • Fat: 4.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.5g
  • Carbohydrate: 25.2g
  • Fiber: 1.3g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 59mg
  • Calcium: 29mg

Ingredients

  • 1 1/2 tablespoons butter
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 1/2 cups sugar
  • 1/2 cup egg substitute
  • 2 large eggs
  • 1/2 cup chopped walnuts
  • 1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.
  2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. 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 flour mixture, nuts, and chocolate chips.
  4. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
  5.  
Note:

When the cookies are done, they'll be cracked on top and still moist in the center.

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