Mud Pie Cookies

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Mud Pie Cookies
Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
 

I got the idea for this recipe in 1994 from a place called Tart to Tart in San Francisco. It's still there but the bakery part is gone. The original cookie had even more chocolate with chips stuck in on top of the cookie.  However, it was so messy to eat, I eliminated the chips.  You may want to give it a try.

Course: Dessert
Cuisine: American Comfort
Servings: 12
Author: Jayne
Ingredients
  • ¾ Pound of bittersweet chocolate, coarsely chopped
  • ½ pound of butter
  • 1 ad ½ cups of flour
  • 3 tbs of Dutch process ground chocolate
  • 1 tsp baking powder
  • ½ cup of sugar
  • 3 large eggs
  • 2/3 cup of walnuts broken into s mall pieces
  • ½ pound of bittersweet Guittard chocolate chips
Instructions

  1. Preheat the oven to 350 degrees. 

  2. Cut wax paper or parchment to fit your cooking sheet(s). Put your cookie sheet(s) in the freezer.

  3. Gently melt the chocolate and butter together in a small saucepan over a pan of simmering water.
  4. In the mean time, sift together the flour, ground chocolate and baking powder.
  5. When the chocolate has melted, stir in the sugar. Stir in the eggs one at a time until completely integrated into the chocolate and butter mixture. Add the dry ingredients and stir until just combined. Stir in the walnut pieces. Chill the dough covered for two hours.

  6. For uniformity, use an ice-cream scoop with a release lever to measure your dough into a 2 by 2 and ½ inch ring mold. Otherwise, a tablespoon and dinner knife will work fine. Stud each cookie with 2 - 3 chips. If you are not going to bake immediately, refrigerate.

  7. Bake for 10 minutes. Cool on the cookie sheet(s) for five minutes before removing to a cooling rack.