Chocolate Mudslide Cookies
Indulge in the rich decadence of Chocolate Mudslide Cookies, the ultimate treat for chocolate lovers. These cookies boast a triple-chocolate trifecta, combining semisweet, bittersweet, and mini chocolate chips for a truly luscious bite. With their irresistibly gooey centers, thanks to melted chocolate folded into the batter, and a delicate balance of sweetness from granulated and brown sugar, each cookie is a masterpiece of flavor and texture. Perfectly baked in just 12 minutes, these cookies come together easily with pantry staples, including unsweetened cocoa powder for an extra depth of chocolatey goodness. Serve them warm with a glass of milk or package them up as an unforgettable homemade gift. Whether you’re satisfying a sweet craving or wowing chocolate enthusiasts, these Chocolate Mudslide Cookies are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Semisweet chocolate chips
- 1 cup Bittersweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a medium microwave-safe bowl, combine the unsalted butter, semisweet chocolate chips, and bittersweet chocolate chips. Microwave in 30-second increments, stirring between each, until the mixture is completely melted and smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and creamy. Mix in the vanilla extract.
Slowly add the melted chocolate mixture to the sugar and egg mixture, whisking until fully combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula, stirring until just combined. Be careful not to overmix.
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart as the cookies will spread.
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft. Be careful not to overbake as the cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.0 g | 440% | |
| Saturated Fat | 199.5 g | 998% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 922.9 g | 336% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 714.2 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 831 mg | 64% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 4000 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
