Nothing like putting two pounds of chocolate into a mudslide dough to get a tray of rubber. Who would have thought that the creator of the ingenious 36 hour signature Jacques Torres Chocolate Chip Cookie could follow it up with such a flop. Yick. I fixed it up and loosened it with some melted butter and cream, poured it into my heart shaped whoopie pie pans, and voila little chocolate dream puffs of goodness.

The Jacques Torres Chocolate Mudslide Cookies RETHOUGHT
adapted from Chocolate with Jacques Torres

Total Prep and Baking Time: 30-45 minutes to prep, about 15 minutes per batch to bake
Yield: 40-50 cookies

1/2 cup plus 3 tablespoons all-purpose flour
1 tablespoons baking powder
1/8 teaspoon kosher salt
6 ounces unsweetened chocolate
16 ounces bittersweet chocolate
6 tablespoons unsalted butter, cubed and room temperature, plus 1/4 cup unsalted butter, melted
2 1/4 cups plus 1 tablespoon granulated sugar
5 eggs, room temperature
16 ounces bittersweet chocolate, chopped

1/2 cup half and half

fleur de sel or sea salt, for sprinkling

1. Preheat your oven to 350 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. Refrigerate for 20 minutes and then pour a 1/4 cup melted butter and 1/2 cup half-and-half into the batter.

4. Bake in greased cupcake pans or whoopie pie molds for 10-15 minutes or until set and puffed, 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 pan.