The goodness of mud pie bakes into bite-sized cookies!
ingredients
directions
Preheat oven to 350ºF (180ºC).
On board, chop bittersweet and unsweetened chocolates.
Place chocolate and butter in large heatproof bowl over slightly smaller saucepan of hot (not boiling) water.
Melt, stirring with metal spoon, until about three-quarters melted.
Remove from heat and let finish melting; stir until smooth.
Whisk in sugar, then eggs, 1 at a time, and vanilla.
In separate bowl, whisk together flour, baking powder and salt.
Pour over chocolate mixture; stir just until combined.
Sprinkle chocolate chips, marshmallows and walnuts over batter; stir to combine.
Drop by heaping tablespoonful (15 mL) about 2 inches (5 cm) apart onto parchment paper-lined or ungreased rimless baking sheets.
Bake, 1 sheet at a time, in centre of oven for 10 to 12 minutes or until firm around edges but still soft in centre.
Let firm up on pan on rack for 5 minutes; transfer cookies to rack to finish cooling.