I have the CIA's Baking Boot Camp book out from the library right now, and one of the first recipes I saw to catch my interest were the mudslide cookies - they looked like big soft, crackly-topped brownies in the shape of cookies. Oh man, I HAD to make them!
I was a little concerned that the only chocolates in the recipe were bittersweet and unsweetened, but hoped the sugar would counter all the bitterness. Also nice was the addition of a little espresso powder - coffee enhances the flavor of chocolate, and depending on how much is added, you may not even notice the coffee flavor. (I don't drink coffee - can't stand the stuff! I DO, however, love coffee-flavored stuff!)
What was really interesting was how long the recipe has you beat the initial ingredients - the eggs, sugar and vanilla. Instead of just mixing until incorporated, you whip them together for 4-6 minutes - and after this time they become thick and really gain some volume!
Here's the end product:
Wow, they were GOOOOOOD!
But I would most definitely tweak the recipe next time. While folks at work loved them, they were a little TOO "adult" for me - I could use a slightly sweeter chocolate cookie. I DID like the espresso powder in them - you could taste the coffee flavor, but I didn't think it was overwhelming. I DO think the next time I make them (and yes, there WILL be a next time), I'll modify the chocolate a little - reducing the unsweetened quantities and adding just a little semisweet in it's place I think.
While I'm sure I'd have the CIA breathing down my neck if I started reprinting all their recipes, I DID find a blog where someone had their altered version of the recipe... Hm, maybe that's what I'll have to do - next time I make them, and adjust the chocolate quantities, I can then post it as my version of their recipe?
Oh, and just FYI - this CIA is the Culinary Institute of America. ;-)