Mudslide Cookies
(courtesy of Kristy Kirsch and Daniella Rinaldi, owners/pastry chefs, Sierra Bakehouse in Truckee. Makes 24, 2-ounce cookies)
16 ounces bittersweet or semisweet chocolate
4 tablespoons unsalted butter
3 eggs
1¼ cups sugar
¾ teaspoon salt
1 teaspoon vanilla extract
¼ cup all-purpose flour
½ teaspoon baking powder
8 ounces walnuts, roughly chopped and lightly toasted (can use other nuts, if preferred, as well as dried cherries or chocolate chips)
Preheat oven to 350 degrees F. If using nuts, lightly toast in oven, then cool completely.
Melt chocolate and butter over double boiler just until melted. (Don’t overheat.) In a mixer with whip attachment, whip eggs, sugar, and vanilla to ribbon stage. Add chocolate-and-butter mixture to egg mixture and mix to combine.
Combine dry ingredients (flour, salt, and baking powder) in small bowl, then add to chocolate mixture. Mix to combine, making sure to scrape down mixing bowl.
Scoop, using a medium/small cookie scoop or tablespoon, onto baking pans lined with parchment paper. Leave about 3 inches between each scoop. If dough is too wet to scoop, let it sit at room temperature for a few minutes until it sets up more. Bake cookies for 12 to 15 minutes until they are set and beginning to crack slightly on top.
