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Mudslide Cookies



This brownie cookie recipe is all of the good parts of a brownie—crackly crust, fudgy middles, chewy edges and intense chocolate flavor—packed into one glorious cookie! When life feels as clear as mud, eat one of these rich cookies to invite a deep breath and watch how the path becomes clear.


Inspired by my novel, The Baker's Man, if you love brownies and cookies, you must bake these!


Mudslide Cookies


Prep time: 45 minutes

Chill time: 30 minutes

Cook time: 12 minutes

Total time: 1 hour 27 minutes


Servings: 16 large cookies or 32 medium-size cookies


Ingredients

8 ounces semisweet or bittersweet chocolate chips (60-70% cacao)

5 tablespoons unsalted butter

1 tablespoon canola oil

3 large eggs, room temperature

1 cup granulated sugar

¼ cup brown sugar

1 teaspoon vanilla extract

¾ teaspoon baking powder

¾ teaspoon salt

¾ cup + 1 tablespoon all-purpose flour

¼ cup unsweetened cocoa powder

½ cup mini semisweet chocolate chips


Directions

1. Melt 8 ounces semisweet or bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

2. Remove from heat, and set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, oil, and salt on high speed 5 minutes, or until the batter is thick and creamy. Make sure to beat the mixture for the full 5 minutes.

4. Reduce the speed to low, and mix in the melted chocolate until well-combined.

5. Fold in flour and cocoa powder just until combined.

6. Add mini chocolate chips. Fold to combine. The batter should be the consistency of a thick brownie batter.

7. Cover the batter, and chill for 30 minutes.

8. Preheat oven to 350 F. Line two baking sheets with parchment paper.

9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.

10. Bake cookies 8–12 minutes. The cookies will look puffed and cracked and set at the edges but still look a bit underdone in the center. Don’t overbake, or the cookies won’t be crackly and fudgy. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

11. Let cool completely. Cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days. Refrigerate for up to 1 week.

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