Jacques Torres Mudslide Cookies Recipes

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

Ingredients

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.

JACQUES TORRES MUDSLIDE COOKIES

JACQUES TORRES MUDSLIDE COOKIES image

Categories Chocolate Dessert Bake

Yield 20 cookies

Number Of Ingredients 9

Ingredients

6 oz. (about 1 1/2 cups) unsweetened chocolate, in chips or chunks
32 oz. (about 8 cups) bittersweet chocolate, in chips or chunks
3/8 cup unsalted butter
2 cups sugar
5 eggs
1/2 cup all-purpose flour
2 3/4 teaspoon baking powder
1 1/4 teaspoon salt
1 1/4 cup walnuts (optional).

Steps:

1. Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 16 oz. (4 cups) of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically. 2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed. 3. Add the flour, baking powder and salt to the butter mixture and mix just until combined. 4. Add the melted chocolate and mix until combined and stir in the nuts and the remaining 16 oz. (4 cups) of bittersweet chocolate. Pour the mixture onto a parchment-lined baking sheet or tray. Put the mixture into a refrigerator for 5 to10 minutes until slightly, but not completely, hardened. 5. Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread). 6. Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating. Yield: 20 large cookies.

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

Ingredients

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.

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