Jacques Torres Mudslide Cookies Recipes
JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES
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
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.
CHOCOLATE MUDSLIDE COOKIES
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
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.
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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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- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone mats, or use nonstick pans.
- Combine 1 pound chopped bittersweet and unsweetened chocolate in top half of a double boiler.
- Place over (not touching) gently simmering water in bottom pan and heat, stirring frequently, until completely melted.
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- Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
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