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Chocoholics rejoice...For I have found the perfect cookie recipe :) From the NY Times:
Jacques's Chocolate Mudslides August 11, 2003 A cookie for true chocolate lovers. The simplicity of this recipe belies the intensity of the chocolate flavor. Be forewarned: they are as strong as they are addictive. 1 1/2 cups unsweetened chocolate, in chips or chunks 8 cups bittersweet chocolate, in chips or chunks 3/8 cup unsalted butter 2 cups sugar 5 eggs 1/2 cup all-purpose flour 2 3/4 teaspoon baking powder 1 1/4 teaspoon salt 1 1/4 cup walnuts (optional). 1. Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically. 2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed. 3. Add the flour, baking powder and salt to the butter mixture and mix just until combined. 4. Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces. Pour the mixture onto a parchment-lined baking sheet or tray. Put the mixture into a refrigerator for 5 to10 minutes until slightly, but not completely, hardened. 5. Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread). 6. Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating. Yield: 20 large cookies. ***************************************************
Seems like the overly critical people are the sheep now days. It takes guts to admit that you like something. -Rdhull ...it ain't where ya from, it's where ya at... - Rakim | |
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ThankQ so much LCD!! :HUG: | |
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looks yummy
after my teeth get fixed i will make some for sure :HUG: THE UNOFFICIAL ORG SEX THERAPIST
the original org kisser...:K: proud member of the 4F | |
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but without the nuts... 
i dont do nuts !!! THE UNOFFICIAL ORG SEX THERAPIST
the original org kisser...:K: proud member of the 4F | |
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Have you made them yet? They sound amazing! | |
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I am gettin' hungry. This is a good recipe for all those sweet tooths out there. 
Ohh purple joy oh purple bliss oh purple rapture! REAL MUSIC by REAL MUSICIANS - Prince "I kind of wish there was a reason for Prince to make the site crash more" ~~ Ben |
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LadyCabDriver said: From the NY Times:
Jacques's Chocolate Mudslides August 11, 2003 A cookie for true chocolate lovers. The simplicity of this recipe belies the intensity of the chocolate flavor. Be forewarned: they are as strong as they are addictive. 1 1/2 cups unsweetened chocolate, in chips or chunks 8 cups bittersweet chocolate, in chips or chunks 3/8 cup unsalted butter 2 cups sugar 5 eggs 1/2 cup all-purpose flour 2 3/4 teaspoon baking powder 1 1/4 teaspoon salt 1 1/4 cup walnuts (optional). 1. Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically. 2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed. 3. Add the flour, baking powder and salt to the butter mixture and mix just until combined. 4. Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces. Pour the mixture onto a parchment-lined baking sheet or tray. Put the mixture into a refrigerator for 5 to10 minutes until slightly, but not completely, hardened. 5. Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread). 6. Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating. Yield: 20 large cookies. I will definently be making those during the winter time. | |
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Oh My God This IS so Exiting. Where can I buy these??? | |
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justkelley said: looks yummy
Yeah, but LadyCabDriver's avatar looks YUMMIER!  They did WHAT??!.... 
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applekisses said: Have you made them yet? They sound amazing!
nope, haven't made them, yet. We're going shopping for the ingredients tomorrow. can't wait.  ***************************************************
Seems like the overly critical people are the sheep now days. It takes guts to admit that you like something. -Rdhull ...it ain't where ya from, it's where ya at... - Rakim | |
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kiss85 said: justkelley said: looks yummy
Yeah, but LadyCabDriver's avatar looks YUMMIER! hehe, that's a fine chocolate man right there, aint't it? ***************************************************
Seems like the overly critical people are the sheep now days. It takes guts to admit that you like something. -Rdhull ...it ain't where ya from, it's where ya at... - Rakim | |
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