Chocolate Mudslides

This weekend Fuzz and I donated some homemade treats to a local bake sale. On our way out, we picked up a few items for ourselves, including a cupcake which Fuzz ate in the car on the way to Karate class. Fuzz has eaten lots of cupcakes in her 10 years, but this one must have been special because I kept hearing “Mmmm, this is a really good cupcake.” from the backseat of the car. I was a little jealous, so when we got home I went to the cupcake baker’s blog to see if he’d posted the recipe. Nope. But he did have another good recipe — Chocolate Mint Chip Cookies which he made using a recipe for Mudslides.

Mudslide Cookies

Russell’s recipe was from one of his pastry student books and used weights. I added the volume measurements for those of you who don’t have scales, and I made a few minor changes to technique. Wow, were these ever good. It had been a while since I’d had big, rich, thick mudslide type cookies and I’d forgotten how much I loved Mudslides. If you have some really good bittersweet chocolate around, this is a good way to use it.

5.0 from 1 reviews
Chocolate Mudslides
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 18
  • 1/4 cup plus 1 tablespoons cake flour (1 1/4 oz)
  • 3/4 tsp. baking powder
  • Pinch of salt
  • 2 3/4 oz. unsweetened chocolate, chopped
  • 8 oz bittersweet chocolate, chopped
  • 3 tablespoons unsalted butter
  • 3 large eggs (weigh to make sure there are 6 oz)
  • 1 cup plus 2 tablespoons granulated sugar (8 oz)
  • 1 teaspoon vanilla extract
  • 10 oz chocolate chips or chunks
  1. In a small mixing bowl, stir together cake flour, baking powder and salt; set aside.
  2. In a microwave-safe bowl, combine both chocolates and the butter. Melt on 50% power stirring at 30 second intervals. Let cool slightly.
  3. Meanwhile, in the bowl of as stand mixer or with a hand-held electric mixer, beat the eggs until light. Beat in the sugar and the vanilla. Beat in the melted chocolate. With a mixing spoon, add the flour mixture and stir just until incorporated. Stir in the chocolate chips or chunks.
  4. At this point the batter is fairly loose and more like cake batter. Chill batter for about 1 hour to thicken.
  5. Preheat oven to 350ΒΊF. Line two large baking sheets with parchment paper or non-stick foil.
  6. With a quarter cup measure, scoop out large mounds (2 oz each) of dough and arrange on the baking sheets spacing 2 Β½ inches apart; bake for 12 minutes or until tops are cracked. Let cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough to make 18 large cookies.

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  1. says

    I pick my mom up at the airport this morning and although she doesn’t eat chocolate, my dad will be coming by car to pick her up in two week and he emailed to ask me what cookies I’ll have waiting for him when he comes. These are just the type he’d love–CHOCOLATE!
    (I’ve got plenty of non-chocolate goodies for my mom.) πŸ˜‰
    What flavor was the cupcake?

  2. says

    These cookies look so good! I haven’t had a really rich, big chocolate cookie like this since I was in NYC this spring, when I devoured a Levain sized chocolate, chocolate chunk cookie from Max Brenner’s in about 5 minutes, then walked it off. I don’t do that every day. πŸ™‚ Can’t wait to try this recipe!

  3. Louise says

    These look like my kind of cookie and I have a stash of good bittersweet chocolate. I just baked a spiced applesauce cake with cream cheese frosting, so I’ll have to wait a couple of days to make these. Maybe I should just forget the cake. πŸ™‚

  4. says

    As much as I weigh stuff I never weigh eggs. Do you measure them out of the shell? It would sure make halving recipes with 1 egg much easier to weigh instead of measure.
    These cookies look awesome. I hope that baker sees how much Fuzz liked his cupcake and shares the recipe. πŸ™‚

  5. says

    Katrina, have fun visiting with your mom!

    Lisa, these are definitely worth the calories. And you don’t have to eat the cookie all at once.

    Louise, if you make the cookies let me know what you think. I haven’t gone back to compare them to Maida’s chocolate gobs or similar cookies (they’re all of the same ilk), but this recipe was so straightforward and simple I didn’t feel the need to.

    Nicola, your blog looks great. I’ve always wanted to visit St. Ive’s.

    Sue, since was using a pastry school text, I went ahead and weighed my eggs. It ended up being exactly 3 eggs.

  6. Anonymous says

    21 ounces of chocolate, whoa! The Wedge Coop in Mpls. sells a similar cookie called the black angus-I have not tried the recipe for it yet.
    Sue, have you tried it? It is similar to this cookie and it is OOTW (out of this world) so this cookie is probably OOTW too! I always call ahead to make sure they have fresh-baked…

  7. says

    I am making a list of all the recipes I’m going to make when we move to our new place and these are so on it!

  8. says

    Never heard of these but they look so good! I’ll put these on my to-bake list.

  9. Amy says

    I love chocolate Mudslide Cookies… whenever i get chance i make this for me and my children.. and we love to eat this..and i just learn something from this post what you explain step by step.. now on my upcoming birth day i will surely make this delicious cookies..

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