Friday, December 19, 2008
Hershey's Mudslide Cookies
Hershey Lodge Culinary Team, from Hershey Lodge
Flourless cooking spray for greasing
3/4 cup plus 1 tablespoon cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon powder instant coffee
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces Hershey's Unsweetened Chocolate, coarsely chopped
6 ounces Hershey's Bittersweet Chocolate, coarsely chopped
8 tablespoons unsalted butter
7 large eggs
2 3/4 cup sugar
2 cups chopped walnuts
1 1/2 cups bittersweet chocolate chips
Preheat the oven to 350 degrees. Lightly spray cookie sheet with cooking spray or line with parchment paper. Sift flour, baking powder and salt in a bowl and set aside. Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Melt the chopped Hershey's Unsweetened Chocolate, Hershey's chopped Bittersweet Chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. Gently stir to blend.
In a stand mixer fitted with the whisk attachment, heat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.
Using a 1/4 cup-measuring scoop, fill it with dough, level, and drop the dough onto the prepared cookie sheet, leaving 3 to 4 inches between the cookies. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14 minutes. Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.