When I think of mudslides, I think of the chocolate and coffee cocktail that my sister and daughter once shared. It brings back good memories and times of celebration. While these gluten free mudslide cookies do not contain alcohol, they are something to celebrate. They are fine restaurant quality cookies and have the same wonderful flavors as the cocktail. The texture is between a cookie and a brownie. Enjoy!
If you are gluten intolerant, before you make this recipe, read the article,
1cup6 ounces gluten-free semi-sweet chocolate, chopped (or morsels - Nestle) (or Enjoy Life Mini Chips, for dairy-free)
4ouncesgluten-free bittersweet chocolatechopped (2 portions of a 9-oz.Scharffen Berger bar) (or Enjoy Life Mini Chips, for dairy-free)
3tablespoons1-1/2 ounces unsalted butter, at room temperature (or half Earth Balance baking sticks + half vegetable shortening, for dairy-free) (or palm oil)
3large eggs
1cup8 ounces granulated sugar
1-1/4cups4 ounces walnut halves, chopped
7ouncessemi-sweet chocolate chipsNestle (or Enjoy Life Mini Chips, for dairy-free)
Instructions
Line two baking sheets with parchment paper; set aside.
Sift together the flour, baking powder, and salt.
Stir together the espresso and vanilla; set aside.
In a glass bowl over a saucepan of simmering water, melt together the 6 ounces of semi-sweet chocolate, bittersweet chocolate, and butter; stir to combine.
In the bowl of your electric mixer, beat together the eggs, sugar, and coffee-vanilla mixture on medium speed for 5 minutes. Increase speed to high and beat for an additional 2 minutes and until light and fluffy.
Preheat the oven to 350®F. Add the melted chocolate mixture and beat on medium speed until thoroughly combined.
Switch to the paddle attachment and mix in the flour mixture 1/3 cup at a time on low speed.
Using the paddle attachment on low speed or a silicone spatula, fold in the walnuts and additional chocolate chips.
Scoop almost 1/4 cup of dough (2-ounce portions) and shape into a ball. Place on the prepared baking sheets and flatten to a 2-1/2-inch round disk.
Bake on the center shelf for 11 - 12 minutes or until the cookies crack in multiple places.
Allow the cookies to cool in the baking pan for 5 minutes. Then transfer to wire rack to cool completely.
View Comments
I can’t have bittersweet chocolate .. will it matter if I use all semi-Sweet?
Eveline,
Bittersweet is not mandatory. Semi-sweet chocolate will work as well.
Carla