Mudslide Cookies

These cookies were born out of a need to use four egg whites.  I was planning on making you these amazing almond imperial cookies, which happened to use four egg yolks.  

Unfortunately, the almond imperial cookies just weren't meant to be.  They tasted good, but baked unevenly and were way too delicate.  That's my nice way of saying that they were ugly and the recipe needs more work.

These cookies, on the other hand, are perfect.  I made them for my cousin's graduation party, and my mother told me that she overheard a woman declare them to be the best chocolate cookie that she had ever eaten.  How's that for an endorsement?  So, grab some chocolate, separate some eggs, and make these cookies.  And maybe one day, I'll have the imperial cookie recipe ready so you won't be standing there wondering what to do with the yolks. 

Notes:
Chocolate shows up in this recipe three times as melted chocolate, cocoa powder, and chocolate chips (or chunks), so take care to use the right ingredient at the correct time.  I start with melting the chocolate and butter so that the mixture has cooled by the time I am ready to add it to the egg mixture.  It is easy to burn chocolate, so keep a close eye on it while you melt it with the butter.  Be patient when you whip the egg whites and sugar.  It takes a bit of time (10-15 minutes) for them to whip, but eventually they will form medium peaks, provided your bowl and whisk are grease free and there are no bits of yolk in your whites.  These cookies spread when they bake, so leave some room (about 2-3 inches) between the cookies.  If you don't have espresso powder, try using powdered instant coffee.  The cookies may be a bit puffy when you pull them from the oven, but they will flatten as they cool.   

Recipe adapted from Baking at Home with The Culinary Institute of America

Ingredients:
½ cup plus 2 tablespoons cake flour
½ teaspoon baking soda
¼ teaspoon salt
3 teaspoons espresso powder
¼ cup cocoa powder
¼ cup (½ stick) unsalted butter, room temperature
7 ounces dark chocolate (chips or chunks)
4 eggs whites, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup dark or bittersweet chocolate chips or chunks

Yields about 2½ dozen cookies, depending on the size

Prep, Mix, Scoop, and Bake:
Place the racks at the upper and lower thirds of the oven, and preheat to 350°F.  Line two cookie sheets with parchment paper or Silpat mats, and set them aside.  Place the 7 ounces of dark chocolate and the butter together in a small pot, and cook over low heat, stirring regularly, until the chocolate and butter are fully melted.  Remove the pot from the heat, and allow the mixture to cool.  Sift together the cake flour, baking soda, salt, espresso powder, and cocoa powder, and set aside.  In a separate bowl, using the whisk attachment, whip the egg whites and sugar on medium speed until they begin to thicken and form medium peaks.  This will take about 10-15 minutes, and the mixture will be glossy and hold a shape when you pull a spatula through it.  Turn the mixer to low speed, and while it is running, pour the cooled chocolate/butter mixture and the vanilla into the whipped egg whites.  Next add the flour mixture, and continue to mix on low speed until the flour is incorporated.  Lastly, stir in the chopped pecans and chocolate chips/chunks. 

Use a medium-sized cookie scoop or spoon to measure out about 2 tablespoons-worth of dough.  Place the dough on the prepared cookies sheets, spacing the cookies 2-3 inches apart.  Once the cookie sheets are filled, place them in the oven, and bake the cookies for 8-10 minutes until the tops have cracked and they look set, rotating the sheets halfway through.  Allow them to cool on the cookie sheet for 3-5 minutes, then lift the parchment paper or Silpat mat from the cookie sheet with the baked cookies still on it, place the entire paper or mat on a rack, and allow the cookies to cool completely.  Store the cooled cookies in an airtight container at room temperature. Pin It