Mudslide Cookies

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Mudslide Cookies

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Rye flour is the secret to these gooey, super-chocolatey cookies. Because rye is a soft grain that doesn't develop gluten when mixed, these cookies have an unbelievably tender crumb, plus the benefit of a sweet, grassy flavor, also from the rye. Toasted pecans and chocolate chips provide a bit of texture. —Matthew James Duffy in his book, "Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More"

Yield

18

Rating

—

Ingredients

258 grams dark chocolate (at least 55%)

32 grams butter, cubed, at room temperature

32 grams rye flour

2 grams baking powder

2 grams salt

193 grams white sugar

110 grams beaten eggs (about 2 large)

4 grams vanilla extract

62 grams sourdough discard, from Sourdough Starter (p. 134)

226 grams semisweet chocolate chips

64 grams chopped toasted pecans

undefined undefined Flaky salt

Instructions

Step 1

Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper.

Step 2

In a medium saucepan set over medium heat, bring about 1 inch of water to a simmer. Place the dark chocolate in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom doesn't touch the water. Heat, stirring occasionally, until the chocolate is fully melted. Remove the bowl from the pan, and stir in the butter until fully combined. Set aside.

Step 3

In a small bowl, whisk together the flour, baking powder and salt; set aside.

Step 4

In a stand mixer fitted with the whisk, whisk the sugar, eggs and vanilla on medium for about 5 minutes, or until you reach the ribbon stage-if you lift the whisk up and move it around while letting the batter drizzle back into the bowl, it will create a silky elevated "ribbon" on the mixture's surface.

Step 5

Gently fold about half of the chocolate mixture into the egg mixture, followed by the sourdough discard; it's okay if it's streaky. Fold in the re maining chocolate mixture, then the flour. When the flour is almost fully incorporated, add the chocolate chips and pecans; fold just until combined!

Step 6

Using a 2-inch (5 cm) ice cream scoop or two spoons, scoop the dough into balls and place them, evenly spaced, on the prepared pans; space them at least 2 inches apart to prevent the cookies from touching as they spread. Sprinkle each cookie with Maldon salt.

Step 7

Bake for 10 to 12 minutes, swapping the position of the pans halfway through, until they crack and are dried on top and delicious-smelling Transfer the cookies to wire racks to cool. The cookies will keep in an airtight container at room temperature for 4 to 5 days (because they contain so much chocolate, they'll still taste as rich as the day they were baked).

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Mudslide Cookies

By

null

Rye flour is the secret to these gooey, super-chocolatey cookies. Because rye is a soft grain that doesn't develop gluten when mixed, these cookies have an unbelievably tender crumb, plus the benefit of a sweet, grassy flavor, also from the rye. Toasted pecans and chocolate chips provide a bit of texture. —Matthew James Duffy in his book, "Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More"

Yield

18

Rating

—

Ingredients

258 grams dark chocolate (at least 55%)

32 grams butter, cubed, at room temperature

32 grams rye flour

2 grams baking powder

2 grams salt

193 grams white sugar

110 grams beaten eggs (about 2 large)

4 grams vanilla extract

62 grams sourdough discard, from Sourdough Starter (p. 134)

226 grams semisweet chocolate chips

64 grams chopped toasted pecans

undefined undefined Flaky salt

Instructions

Step 1

Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper.

Step 2

In a medium saucepan set over medium heat, bring about 1 inch of water to a simmer. Place the dark chocolate in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom doesn't touch the water. Heat, stirring occasionally, until the chocolate is fully melted. Remove the bowl from the pan, and stir in the butter until fully combined. Set aside.

Step 3

In a small bowl, whisk together the flour, baking powder and salt; set aside.

Step 4

In a stand mixer fitted with the whisk, whisk the sugar, eggs and vanilla on medium for about 5 minutes, or until you reach the ribbon stage-if you lift the whisk up and move it around while letting the batter drizzle back into the bowl, it will create a silky elevated "ribbon" on the mixture's surface.

Step 5

Gently fold about half of the chocolate mixture into the egg mixture, followed by the sourdough discard; it's okay if it's streaky. Fold in the re maining chocolate mixture, then the flour. When the flour is almost fully incorporated, add the chocolate chips and pecans; fold just until combined!

Step 6

Using a 2-inch (5 cm) ice cream scoop or two spoons, scoop the dough into balls and place them, evenly spaced, on the prepared pans; space them at least 2 inches apart to prevent the cookies from touching as they spread. Sprinkle each cookie with Maldon salt.

Step 7

Bake for 10 to 12 minutes, swapping the position of the pans halfway through, until they crack and are dried on top and delicious-smelling Transfer the cookies to wire racks to cool. The cookies will keep in an airtight container at room temperature for 4 to 5 days (because they contain so much chocolate, they'll still taste as rich as the day they were baked).