These Intense Chocolate Mudslide Cookies have extraordinary rich and deep chocolate flavor, almost brownie-like with a crackly surface. They are a lovely yet easy-to-make chocolate dessert, a treat that everyone will love.
Memorial Day marks the symbolic beginning of summer but in Northern California our big heat often comes later in the season. Memorial Day is the first 3-day weekend of the summer, a time to celebrate the gorgeous weather and an extra day off work.
Boxes of Guittard baking chocolates, unsweetened, bittersweet, and semisweet
Memorial Day is an American tradition that dates back to 1868 when they first honored our Civil War soldiers. It grew into a national holiday after World War I and now it is the day when we remember and pay tribute to all the military personnel that have died in service to our nation.
In our little town we close off Main Street every year and have an old-fashioned parade. The local schools’ bands march in all their finery, children dress up their dogs and strut them down the street, there is the bright red fire truck and of course the mayor waving to the crowd. It is everything you think of when you think of small town America and we are proud of our traditions.
People throw parties – often a big barbecue – and our neighborhood is in full swing. As you walk down the street you can smell the smoke from grills full of delicious treats that make our mouths water as we pass by. There is something for everyone, hamburgers, hot dogs, sausages, chicken, vegetables, and steaks are all making an appearance.
In the spirit of having a holiday weekend and an extra day off work, I wanted to share a super easy chocolate dessert, something that won’t take you all day to prepare and that everyone will inhale.
These cookies are similar to brownies with extraordinary chocolate flavor and a crackly surface. From the King of chocolate himself, Jacques Torres, you would expect nothing less. In fact, they are so chocolatey that you may want to serve them alongside a scoop of vanilla ice cream to temper the intensity.
As you mix them you’ll swear they don’t have enough flour in them, but they work beautifully after refrigerating. Have faith in the recipe and you will be delighted. Remember that they spread so leave plenty of room around them. I only put six cookies on each baking sheet.
There is a ton of chocolate and eggs in this recipe and that can be expensive. These can definitely be considered special occasion treats, worth their weight in gold! Because the chocolate is so prominent, buy the best you can afford. I love Guittard and Valrhona brands. The chocoholics in your family will be thrilled and begging for more.
You can make these cookies any size you like, but keep in mind that the larger they are, the lower your yield will be. I also like to make them with sliced almonds and chopped pecans in place of walnuts. When I am baking for a crowd I tend to avoid walnuts due to common nut allergies.
Enjoy your holiday, bake up some of these Intense Chocolate Mudslide Cookies and give your family a real chocolatey treat. Happy Memorial Day and Happy Chocolate Monday!!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Intense Chocolate Mudslide Cookies:
Unsweetened chocolate, bittersweet or semisweet chocolate, butter, sugar, eggs, flour, baking powder, salt, nuts, more chopped chocolate
PRO Tip:
Using a cookie scoop makes really fast time of panning the cookies and makes sure that they are all the same size. I have several sizes and can’t imagine making cookies without them!
How to make Intense Chocolate Mudslide Cookies:
- Melt the chopped unsweetened and bittersweet chocolate in a bowl set over a pan of simmering water. Stir until fully melted and smooth. Cool on a wire rack until you can hold your hand on the bottom of the bowl.
- Whisk together the flour, baking soda, and salt; set aside.
- Mix the butter and sugar together, then add the eggs one at a time, add in the flour mixture and mix until just combined. Beat in the melted chocolate, then stir in the nuts and chopped chocolate pieces. Refrigerate for 15 to 30 minutes.
- Use a cookie scoop or two spoons to portion the dough onto parchment or Silpat-lined baking sheet pans setting them about 3-inches apart for spreading.
- Bake until set, 12 to 16 minutes at 375°F (191°C). Leave cookies on the baking sheets for about 4 minutes before transferring to wire racks. Continue with remaining dough.
PRO Tip:
You can bake the cookies any size you like but the bigger the dough balls, the longer it will take to get them baked through. Watch carefully for the first batch to see how far they spread and how long they take to bake, then you can accurately bake the remaining batches.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Parchment paper or Silpat baking mats
- Baking sheet pans
- Stand mixer or hand mixer
- Cookie scoop
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Intense Chocolate Mudslide Cookies (GF)
These Intense Chocolate Mudslide Cookies are almost brownie-like with extraordinary chocolate flavor. They are a super easy chocolate dessert that everyone will love.
Ingredients
- 1 cup (6 oz; 170g) unsweetened chocolate, coarsely chopped
- 16 oz (454g) bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup + 3 tbsp (83g*) gluten-free AP flour blend* or all-purpose flour (like Gold Medal)
- 1 tbsp baking powder
- Pinch kosher salt
- 6 tbsp (85g) butter, at room temperature
- 2-1/3 cups (462g) granulated sugar
- 5 large eggs (250g)
- 1 tsp vanilla extract or vanilla paste
- 1 cup (114g) chopped pecans, sliced almonds, or chopped walnuts
- 16 oz (454g) additional bittersweet or semisweet chocolate, chopped, for folding in, optional
Instructions
1. Preheat the oven to 375°F (191°C). Line two baking sheets with parchment paper or Silpat baking mats. Set aside.
2. Place the coarsely chopped unsweetened and bittersweet chocolates in a heatproof bowl and set over a saucepan with an inch or two of simmering water in the bottom (don’t let the bowl touch the water). Heat the chocolates, stirring regularly, until fully melted and smooth. Be sure there is nothing sticking to the bottom of the bowl. Remove from the heat and set aside on a kitchen towel to wipe off the bottom. Transfer to a wire rack and cool until you can hold the bowl comfortably with your hands on the bottom of the bowl.
3. Whisk together the flour, baking powder, and salt in a separate bowl and set aside.
4. Place the butter and sugar in the bowl of your stand mixer or a large bowl if using a hand mixer, and beat until combined, 1 to 2 minutes. The mixture will be sandy and slightly clumpy.
5. Meanwhile, break the eggs into a measuring cup with a spout. With the mixer running, add the eggs, one at a time, beating until incorporated between additions. Mix in the vanilla. Add in the flour mixture and mix on low until just combined. Scrape the bowl. Beat in the cooled melted chocolate, then fold in the nuts and chopped chocolate pieces (if using). Scrape the bowl again. It will be very soft, like thick soup at this point. Place in the refrigerator for 15 to 30 minutes to firm up.
6. Using a smaller cookie scoop or two spoons, drop mounds of dough about the size of a walnut onto one of the prepared baking sheets about 3-inches (8 cm) apart. I baked just six on each baking sheet – that left plenty of room to spread as they wanted to. Leave the dough on the counter during the rest of your baking only returning it to the refrigerator if it gets too soft. Sprinkle each cookie with decorations if desired.
7. Bake one sheet at a time. Bake until set, 12 to 16 minutes. Let the cookies cool about 4 minutes on the baking sheet before transferring to a wire rack to cool completely. Portion and bake a second set of cookies while the first set cools. Continue until all the dough has been baked. Transfer to a wire rack for cooling. Store cooled cookies in an airtight container.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
This recipe makes a very thin and watery looking batter, but do not add any more flour. Once it has rested in the refrigerator it will be firm enough to scoop out portions for baking. Use a cookie scoop or two spoons, it is too soft to use your hands.
There is a ton of chocolate and eggs in this recipe and that can be expensive. Because the chocolate is so prominent, buy the best you can afford. I love Guittard and Valrhona. These can definitely be considered special occasion treats, worth their weight in gold! The chocoholics in your family will be thrilled and begging for more.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Jacques Torres
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 66mgCarbohydrates: 23gFiber: 2gSugar: 14gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in May 2011. The article was updated in 2025.
SallyBR
Ok the link works in Chrome – so no worries~
SallyBR
they do look amazing – I tried to jump to Jacques link, but it did not work for me – maybe I will try with Chrome browser later
I might make these later this week! thank you!
Carolyn
I shouldn’t come here when it’s early in the morning and I haven’t had breakfast. Those look so good!
Katrina
I love your chocolate Mondays! The cookies look de-lish!
Louise
Oh Jane, these look heavenly! They look like they are straight out of Dessert Circus! I sure wish I had a few with my morning coffee!!!
Thanks for sharing…