Lately I have been craving a good cookie adventure and more specifically a Mudslide. Not my go to usually, I recently saw one at Nuvrei Bakery in Portland, Ore. Since then I’ve been trying to make them at work, but sadly no time. Finally my weekend has arrived and it’s time to get my bake on.
*An adaptation of Mudslide*
Yield: about 3 dozen, 2 oz cookies
70g – All Purpose Flour
5g – Baking Powder
Pinch- Kosher Salt
610g- Dark Chocolate (60% and up is preferred)
90g- Coconut Oil
350g- Whole Eggs
400g- Mascavado Sugar
50g- Granulated White Sugar
5g- Vanilla Past
160g- Almonds, chopped, Toasted
50g- Wide Flake Coconut, Toasted
30g- Cocoa Nibs
500g- Chocolate Chunks (chips can also be used)
As needed- Finishing Salt
Before you start preheat oven to 350 and line sheet pans with parchment.
Sift together the Flour, Baking Powder, and Salt. Add the Chocolate Chunks, Almonds, and Coconut, toss in flour and set aside.
In a heat proof bowl combine the Dark Chocolate and Coconut Oil, and place over a pot of barely simmering water. Once chocolate is half melted turn off the heat and stir occasionally to ensure coconut oil is well incorporated.
In a stand mixer combine Eggs, Sugars,and Vanilla, with a whip attachment, mix on high speed until the mixture has lightened in color and tripled in volume, 5-8 minutes. Reduce speed to low and pour in melted chocolate mixture, be sure to scrape the sides and bottom of mixing bowl. With a rubber spatula fold in dry ingredients just until combined.
This Cookie dough will look like batter, do not be alarmed. Pour cookie batter into a shallow pan or keep in the mixing bowl and refrigerate for 10-15 mins. This cookie dough will get very stiff if left in the fridge for too long. If that happens pull it out and allow to come to room temperature or until able to scoop.
With a 2oz scoop, portion cookies, lightly press down and sprinkle with finishing salt (optional). *coffee salt is a personal favorite for this recipe.
Bake at 350 for 6 minutes, rotate pan, and bake another 5-7 minutes. Cookies should still be soft in the middle, glossy, and have a crinkled exterior. Allow to cool on pan for a couple minutes before transferring to a cooling wrack. Once cooled place in an airtight container or package them up and share the cookie love with friends.