Chocolate Mudslide Cookies

Chocolate Mudslide Cookies

• 6 ounces unsweetened chocolate
• 16 ounces bittersweet chocolate
• 6 T butter
• 2 1/4 C sugar
• 5 eggs
• 1/2 C plus 3 T flour
• 1 T baking powder
• pinch of salt
• 1 t vanilla
• 16 ounces bittersweet chocolate, chopped
• 1 1/4 C dried cherries (optional)

In the microwave or a double boiler melt the unsweetened chocolate and bittersweet chocolate together and set aside. (If using the microwave stir chocolate often to make sure it does not burn.)

Mix butter and sugar in a bowl till light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour, baking soda and salt and mix gently, just until combined. Fold in melted chocolate. Stir in chopped chocolate and dried cherries.

Use a large cookie scoop (a heaping tablespoon) to drop cookies onto a greased or parchment paper lined cookie sheet. Bake at 350 degrees for about 7 -8 minutes. Yield: about 40 small cookies

Notes: This dough becomes hard and crumbly very quickly, so you need to work fast. Next time I think I would line several cookie sheets, scoop all the cookies first and then start the baking. These are very rich and best if not over baked, so they remain moist and chewy.

Adapted from: Jacques' Chocolate Mudslide Cookies