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These cookies have a bold, complex chocolate flavor. They are
featured in the Cocoa Beanery at Hershey Lodge. (Click
here to see the article about Chef Bill Justus.)
Mudslide Cookies
Flourless cooking spray for greasing
¾ cup plus 2 tbsp cake flour
1 tbsp baking powder
1/8 tsp salt
1 tbsp instant coffee powder
1 tbsp boiling water
1 tsp vanilla extract
7 oz Hershey’s unsweetened chocolate, coarsely chopped
6 oz Hershey’s semi-sweet chocolate, coarsely chopped
8 tbsp unsalted butter
7 large eggs
2-¾ cup sugar
2 cups chopped walnuts
1 ½ cups Hershey’s semi sweet chocolate chips
Preheat the oven to 350 degrees. Lightly
spray cookie sheets with cooking spray or line them with
parchment paper. Sift flour, baking powder and salt into a bowl
and set aside. Combine the instant coffee and boiling water to
make a paste. Blend in the vanilla extract.
Melt the chopped unsweetened chocolate,
chopped semi-sweet chocolate and the butter in a saucepan over
medium low heat or in the microwave in 15 to 20 second
intervals. Gently stir to blend. In a stand mixer fitted with
the whisk attachment, beat together the eggs, sugar and coffee
paste mixture on high speed until light in texture and thick, 6
to 8 minutes. Add the chocolate mixture with the machine running
on medium speed. On low speed mix in the dry ingredients until
just blended. Mix in the walnuts and chocolate chips until
blended. Scrape down the bowl as needed during mixing to blend
evenly.
Using a ¼ cup measure as a scoop, fill it
with dough, level it, and drop the dough onto a prepared cookie
sheet, leaving 3 to 4 inches between the cookies. In batches,
bake until the cookies are cracked on top but still slightly
moist, rotating the pans as necessary to bake evenly, 14
minutes. Allow the cookies to cool slightly on the cookie sheet
before transferring them to wire racks to cool completely.
Makes 24 cookies.
Courtesy of Executive Chef Bill Justus |
