Mudslide Cookie

From Nerd Meets Food | Cakes and Cookies | American

These cookies are a triple chocolate treat from heaven.

High cal Calories 404kcal
High fat Total Fat 13g
High sat-fat Saturated Fat 8g
chol Cholesterol 50mg
Low sodium Sodium 107mg
High carbs Total Carbohydrate 74g
Serving size 112g Calories from fat 118kcal Fiber 4g Protein 6g Sugar 56g


  • 2 oz of unsweetened chocolate
  • 2 oz of semisweet chocolate
  • 1 1/2 cup of chocolate chips
  • 1 tbsp instant espresso (or other instant coffee)
  • 1 tbsp butter
  • 1 pinch of salt
  • 3 eggs
  • 2 tsp of baking powder
  • 1 1/2 cups of flour
  • 1/4 cup of milk
  • 2 1/2 cups of sugar (vanilla sugar if you have it)
  • 1/2 cup of unsweetened cocoa
  • 1 tsp vanilla extract (or imitation)


  1. Put some water in a pot over medium heat and on top add a wide metal bowl so it touches the surface. Making a double boiler or ben Marie, as is also known.
  2. Chop the unsweet chocolate in fine pieces. For that one I recommend (highly recommend) a serrated knife, since as you can see it can really break the chocolate very very easy. I also don ‘t use the wood board, (not because I want to show off), but a plastic board is much easier to clean afterwards.
  3. Take the stick of butter and cut a tbsp and add it in the double boiler and when it starts melting.
  4. Add the chocolate.
  5. Work it to a smooth paste.
  6. At this point add the water and the instant coffee.
  7. Sift the flour through a mesh to remove or break any flour aggregates.
  8. Add the baking powder and the cocoa through the sifter.
  9. Add the salt and then just mix all the dry ingredients together.
  10. Start by beating the eggs in a glass bowl.
  11. Add all the sugar and the milk and beat until it forms a paste.
  12. Take a portion of it, and add it tot he chocolate. I like to get it through the strainer to catch any sugar clamps and whisk it together.
  13. Add it to the rest of the egg mixture.
  14. Add the mixture to the dry mix.
  15. Add the vanilla, and stir to combine.
  16. Add the chocolate chips.
  17. And put it in the refrigerator for about 30 minutes.
  18. Grab a small piece of the dough (at the size of the walnut).
  19. Form it as spherical as possible. Be quick not perfect.
  20. Place it on the a baking sheet lined with parchment paper.
  21. Bake them at 350 F, until they start cracking.
  22. Let them cool, a bit on the pan for a minute or two.


  • A great idea is to add rock salt on the top. Salt extents the taste of chocolate as nothing else.