A friend gave me a recipe box called Chocolate Bliss (Music Cooks) as a gift. Inside are ten recipe cards and a music CD to play while you are making or enjoying the recipes.
I made only one minor change to this recipe. I used milk chocolate chips instead of the semisweet ones in the original recipe. If you are a huge chocolate fan, you will love these cookies because they are what the name implies: a whole mudslide full of chocolate.
P.S. If you want more recipes like this, you can buy the Chocolate Bliss recipe box online at Barnes and Noble or Amazon.
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
3 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts
3/4 cup milk chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, mix together the flour, baking powder, and salt.
In a microwave-safe bowl, melt the butter, the unsweetened chocolate, and the bittersweet chocolate. It is best to cut the chocolate into smaller pieces (I cut the 1-ounce squares in half) and then melt them on high for 30 seconds. Stir and melt again for another 30 seconds. Stir again. If they are still some unmelted chocolate pieces, continue cooking and stirring every 30 seconds.
In a large bowl, beat the eggs and the sugar on high for 3 minutes. The mixture should become pale and somewhat fluffy. Add the chocolate mixture and the vanilla. Beat on medium speed for one minute. Gradually add flour mixture and beat until just blended. Stir in walnuts and chocolate chips.
Use a small cookie scooper to drop batter onto prepared cookie sheet. The batter will be rather runny so don't expect perfectly rounded scoops of dough.
Bake for 12-14 minutes. Let cool on pan for 5 minutes, then transfer to wire rack.
Yields: about 36 cookies.