I love chocolate as much as the next person (okay… maybe a little more – I love chocolate), so when I have an opportunity to include chocolate + more chocolate in a cookie, I’m all over it.
I originally created this double chocolate cookies recipe for my other blog to enter a baking contest with Better Homes & Gardens, and was asked by them to create a recipe representing Mississippi state. These cookies are inspired by Mississippi Mud pie, incorporating the classic ingredients in a whole new, extra-chocolatey way. They consist of two soft, cake-like chocolate cookies with a marshmallow creme center, drenched in chocolate ganache and topped with a sprinkling of chopped walnuts. You can easily substitute with pecans if you prefer, or – if you’re asking my son, Jackson, what he thinks – leave out nuts altogether. You can also use store-bought marshmallow creme if you’d rather not make your own from scratch.
Just don’t mess with the chocolate, folks. The chocolate is where it’s at.
Get a tall glass of ice-cold milk ready, because with all this gooey goodness, you’re going to need it!
- 1½ cup semi-sweet chocolate chips
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups chopped walnuts
- ⅓ cup milk chocolate chips
- 3 egg whites (I like to use pasteurized eggs for peace of mind!)
- 2 cups light corn syrup
- ¾ teaspoon salt
- 2½ cups powdered sugar
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
- 16 ounces of semi-sweet chocolate (use the good stuff! It's worth it)
- In a large bowl, mix the egg whites, corn syrup, and salt on high speed until it has almost doubled in volume.
- Change your mixer speed to slow, and add in the powdered sugar a little at a time until completely incorporated, then add vanilla.
- Preheat your oven to 350 degrees.
- Melt the semi-sweet chocolate chips in a double boiler or in the microwave.
- In a large bowl, mix the butter and sugar until the mixture is light and fluffy. Add in one egg at a time.
- On medium speed, mix in vanilla and the melted chocolate chips until the mixture has a uniform color and is well-blended.
- In a separate bowl, combine the flour, baking powder, and salt. Add these dry ingredients to the chocolate mixture gradually at low speed.
- Using a spatula, fold in the milk chocolate chips and walnuts.
- Place cookie dough in 1 tablespoon balls on baking sheet, and bake for 10-12 minutes. Let cool.
- Spread the reserved marshmallow creme on half of the cookies, then top with another cookie. Set the cookie sandwiches on cooling racks with wax paper underneath.
- On the stovetop, cook the heavy cream over medium heat just until it reaches a boiling point, then remove from the burner and add the chocolate, stirring until all the chocolate is melted into the sauce. Let the ganache cool to room temperature.
- Pour ganache generously over each cookie, covering as much of the surface as possible.
- Sprinkle chopped walnuts over the cookies immediately after pouring the ganache.
- Refrigerate cookies for 1 hour to help ganache set up before serving, or eat these immediately with a fork if you just can't wait to indulge.