Taza Mudslide Cookies

Pastry Chef Brian Mercury sources ingredients for his mudslide cookies from Somerville’s own Taza Chocolate. A touch of instant coffee adds a little extra depth in these rich, delicious treats, which will delight your sweets-loving guests. Make sure they don’t eat them all so you can leave a couple out for Santa – and don’t forget the glass of milk.


Servings: 20 cookies


  • 2 ounces butter
  • 13 ounces Taza 60% chocolate
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 1/4 cup sugar
  • 1/2 teaspoon instant coffee
  • 1 teaspoon water
  • 1/2 teaspoon vanilla extract
  • 2 cups Taza 70% chocolate chunks


  1. Melt butter, remove from heat and stir in chocolate to melt.
  1. Combine cake flour, baking powder and salt, sift, set aside in a separate bowl.
  1. Dissolve coffee in water.
  1. Whip eggs, sugar, coffee and vanilla until light and fluffy.
  1. Gently whip egg mixture and chocolate mix together.
  1. Stir in flour mix until just incorporated.
  1. Fold in chocolate chips by hand.
  1. Let firm in fridge for about 1 hour.
  1. Scoop or spoon desired size, bake at 325 - 350 degrees for about 14 - 20 minutes for larger size cookies.

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