From Baking Boot Camp

These are the ultimate chocolate cookies—dense and moist. After the cookies have been shaped they can be placed in the freezer to firm up, then transferred directly to the oven to ensure a fudgy interior. Even if you don’t freeze the mudslides first, be careful not to overbake them. Makes 24 cookies.

  • 1/4 cup (1/2 stick) unsalted butter
  • 3 oz. unsweetened chocolate
  • 10 oz. bittersweet chocolate
  • 1/2 cup cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. instant coffee
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • 4 eggs
  • 1-1/3 cups sugar

Preheat the oven to 350°F and line two sheet pans with parchment paper. Melt the butter with the unsweetened and bittersweet chocolates in a metal bowl over barely simmering water and reserve. In a small bowl, sift together the flour, baking powder, and salt and set aside. In a separate small bowl, mix the instant coffee and water, add the vanilla, and reserve.

Beat the eggs, sugar, and coffee mixture with a whip attachment on high speed until light and thick, 6 to 8 minutes. Reduce the speed and add the chocolate mixture. Blend on medium speed until evenly mixed, 1 to 2 minutes. On low speed, add the dry ingredients until just blended, 1 minute. If necessary, refrigerate the dough until firm enough to hold its shape 15 to 30 minutes.

Using a 1/4 cup measure, scoop the dough onto the sheet pans lined with parchment. Bake cookies until they are cracked on top but still appear moist, about 14 minutes. Be sure not to overbake. Cool slightly on sheet pans and transfer to wire racks to cool completely. Store in an airtight container.