Jacques Chocolate Mudslide Cookie Recipes

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FROZEN CHOCOLATE MUDSLIDE



Frozen Chocolate Mudslide image

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/3 cups milk
6 ounces vodka
4 ounces coffee liqueur, such as Kahlua
4 ounces Irish cream liqueur, such as Bailey's Irish Cream
2 large scoops chocolate ice cream
4 cups ice

Steps:

  • Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

CHOCOLATE MUDSLIDE COOKIES



Chocolate Mudslide Cookies image

Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.

Provided by Busters friend

Categories     Dessert

Time 50m

Yield 48 cookies

Number Of Ingredients 9

1 1/4 cups walnut halves (plus 1 tablespoon, whole macadamia nuts good too)
2 tablespoons unsalted butter, melted (foam skimmed and discarded)
6 ounces unsweetened chocolate, broken into pieces
2 lbs dark chocolate, coarsely chopped (bittersweet, at least 60 percent cocoa)
2 1/4 cups sugar, plus 1 tablespoon
5 large eggs
1/2 cup flour, plus 3 tablespoons
1 tablespoon baking powder
1 pinch salt

Steps:

  • Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
  • Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
  • Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
  • Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
  • Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
  • Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
  • Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

MUDSLIDE COOKIES



Mudslide Cookies image

These cookies are made with three types of chocolate for a rich, deep flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen cookies

Number Of Ingredients 10

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped

Steps:

  • Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
  • In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
  • Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.

JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES



Jacques Torres's Secret Chocolate Chip Cookies image

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Number Of Ingredients 11

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
  • Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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  • Melt the unsweetened and bittersweet chocolates together in a microwaveable bowl: Cook 1 minute, then stir, then continue to cook in 30 second increments, stirring after each, until just melted. Set aside to cool completely. Will cool faster if removed to a metal bowl and set over a rack so air can circulate. Stir now and then.
  • Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time, mixing well after each. In another bowl, mix the flour, baking powder, salt, and espresso powder. Add to the egg mixture and mix, stopping to scrape down, until just incorporated.
  • Add the melted chocolate, mixing well on low, stopping to scrape down. Stir in the walnuts and chopped chocolate pieces.
  • Push, shove and pour the mixture onto a parchment-lined baking sheet or tray, even into a rectangle as best you can. Refrigerator for 5 to10 minutes until slightly, but not completely, hardened.

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