Mudslide Cookies


Flourless cooking spray for greasing
3/4 cup plus 2 tablespoons cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon instant coffee powder
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces Hershey’s unsweetened chocolate, coarsely chopped
6 ounces Hershey’s semi-sweet chocolate, coarsely chopped
8 tablespoons unsalted butter
7 large eggs
2 3/4 cup sugar
2 cups chopped walnuts
1 1/2 cups Hershey’s semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
  3. Sift flour, baking powder and salt into bowl and set aside.
  4. Combine instant coffee and boiling water to make a paste. Blend in vanilla extract.
  5. Melt chopped unsweetened chocolate, chopped semi-sweet chocolate and butter in a saucepan over medium low heat or in the microwave in 15- to 20-second intervals. Gently stir to blend.
  6. In a stand mixer fitted with the whisk attachment, beat together eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes.
  7. Add chocolate mixture with machine running on medium speed.
  8. On low speed, mix in dry ingredients until just blended.
  9. Mix in walnuts and chocolate chips until blended. Scrape down bowl as needed during mixing to blend evenly.
  10. Using 1/4-cup measure as a scoop, fill it with dough, level it and drop dough onto a prepared cookie sheet, leaving 3 to 4 inches between cookies.
  11. In batches, bake until cookies are cracked on top but still slightly moist, rotating pans as necessary to bake evenly, 14 minutes.
  12. Allow cookies to cool slightly on cookie sheet before transferring them to wire racks to cool completely
Yield: 24 cookies.

Recipe from Bill Justus,
Executive Chef of Hershey Lodge