Rich brownie cookies developed by Adam Handling in the UK.
2 dozen
90g Organic 38% Milk Chocolate Baking Wafers
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 Baking Chips
Prehead the oven at 160°C (325°F). Melt the first 90g of milk chocolate wafers & 250g of dark chocolate wafers 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 baking chips.
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.
https://www.guittard.com/in-the-kitchen/recipe-print/mudslide-cookies