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Mudslide Cookies

Rich brownie cookies developed by Adam Handling in the UK.

Yield: 2 dozen
Working Time: 45 minutes + time to chill the dough
This recipe contains: Gluten, Dairy, Eggs


90g Milk Chocolate Maxi Chips

250g Bittersweet Organic 74% Chocolate Baking Wafers

55g butter

3 eggs

225g sugar

10g vanilla

50g AP Flour

3g baking powder (half a teaspoon)

220g milk chocolate


Prehead the oven at 160°C (325°F). Melt the first 90g of milk chocolate & 250g of dark chocolate with the butter over a double boiler (bain-marie). Whisk the eggs, vanilla, salt and sugar until they double in volume – similar to whipped cream. Sieve the dry ingredients together. Fold the eggs into the chocolate, then add the dry ingredients and lastly, the 220g milk chocolate.

Chill the mixture for a few hours or even better, overnight.

Weigh 45g and roll into small balls, place onto a silpat mat, leaving them spaced apart. Cook at 160°C for 15 minutes.  Remove the tray from the oven and leave to rest for 10 minutes – they will feel very soft but will set when cooled.