Chocolate Mudslides Cookies
Indulge in the ultimate chocolate lover’s dream with these decadent Chocolate Mudslide Cookies! Overflowing with rich, gooey flavors, these cookies feature a luscious blend of melted semisweet chocolate and butter, combined with a double dose of chocolate chips and chunks for an irresistible texture. Their soft, fudgy centers and slightly crisp edges make them the perfect treat to satisfy your sweet tooth. Made with a quick 15-minute prep time and baked to perfection in just 10 minutes, these cookies are ideal for any occasion. Whether served warm with a glass of milk or as a crowd-pleasing dessert, these chocolate-packed delights are sure to be a favorite. Perfect for fans of rich chocolate cookies, this recipe is a must-try!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 113 grams unsalted butter
- 300 grams semisweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 150 grams dark or milk chocolate chunks
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a heatproof bowl, melt the butter and 200 grams of the semisweet chocolate chips using a microwave or double boiler. Stir until smooth and let it cool slightly.
In a large mixing bowl, combine the granulated sugar and brown sugar with the melted chocolate mixture. Whisk until creamy.
Add the eggs one at a time to the mixture, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold in the remaining 100 grams of semisweet chocolate chips and the chocolate chunks, ensuring they are evenly distributed.
Using a medium cookie scoop or spoon, drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 21.8 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 96 mg | 2% | |
*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.
