The Jacques Torres Chocolate Mudslide Cookies
Prep time
Cook time
Total time
Serves: 40-50 cookies
  • ½ cup plus 3 tablespoons all-purpose flour
  • 1 tablespoons baking powder
  • ⅛ teaspoon kosher salt
  • 6 ounces unsweetened chocolate
  • 16 ounces bittersweet chocolate
  • 6 tablespoons unsalted butter, cubed and room temperature
  • 2¼ cups plus 1 tablespoon granulated sugar
  • 5 eggs, room temperature
  • 1¼ cups plus 1 tablespoon walnuts, chopped
  • 16 ounces bittersweet chocolate, chopped
  • fleur de sel or sea salt, for sprinkling
  • *parchment paper, for lining the baking sheets (I tried just using just non-stick spray and then tin foil with non-stick spray, but I found that parchment paper with a little non-stick spray worked best for these)
  1. Preheat your oven to 350 degrees F if you are using a convection setting, but if you don't have one, like me, then preheat your oven to 325 degrees F. Whisk together the flour, baking powder, and salt and set aside. Melt together the 6 ounces of unsweetened chocolate and the 16 ounces of bittersweet chocolate in a medium sauce pot over medium-low heat, stirring frequently to prevent burning. Set aside to cool for a bit.
  2. Beat together the butter and sugar for a few minutes, until it has the texture of wet sand. Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the flour mixture, and mix until just moistened, then beat in the melted chocolate, until just combined. The dough will seem very wet at this point, but don't worry! It'll come together.
  3. Chop your walnuts and additional 16 ounces of bittersweet chocolate, and fold them into the batter. At this point, I found it easier to scoop the dough onto the baking sheets after refrigerating the dough for 15-30 minutes, but it's not necessary if you just can't wait! I did about half without refrigerating because I didn't think of it. I do highly recommend using parchment paper to line your baking sheets, though, or at least using a lot of butter or non-stick spray, as they can be a little tricky coming up if you made large cookies, as I did.
  4. Use a a 2-tablespoon sized ice cream scoop or two spoons to drop the dough onto the baking sheets (it will be too wet to actually handle with your hands), then sprinkle with a bit of fleur de sel or sea salt. Bake at 350 degrees F on the convection setting for 10 minutes or so, or at 325 degrees F on a regular setting for 12-15 minutes. Allow to cool completely before removing from the sheets.
Recipe by The Crepes of Wrath at