Mudslide cookies

I made these cookies at Christmas for a few neighbors who gave them rave reviews. Mudslides are a cross between meringue cookies and brownies, which sounds weird but is actually delicious. Joey declared them his favorite cookie EVER. I'm not sure I'd go that far, but I do really love them--after all, they contain four kinds of chocolate. The batter is more like cake than cookie, so don't let the texture throw you off. Also, the recipe is big and makes 24 - 30 large cookies.

3/4 cup plut 2 T cake flour

1 T baking powder

1/8 tsp salt

1 T cocoa

1 T boiling water

1 tsp vanilla

7 oz unsweetened chocolate, coarsely chopped

6 oz bittersweet chocolate, coarsely chopped

1 stick (8 T) unsalted butter

7 large eggs

2 3/4 cups sugar

2 cups chopped walnuts

1 1/2 cups bittersweet chocolate chips

Preheat oven to 350 degrees. Lightly spray cookie sheet or line with parchment paper.

Sift the flour, baking powder and salt into a bowl and set aside.

Combine cocoa and boiling water to make a paste. Blend in the vanilla.

Melt the unsweetened and bittersweet chocolates with the butter in a bowl in the microwave in 15 to 20 second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, beat together eggs, sugar and cocoa paste on high speed until light in texture and thick, 6 - 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4 cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 - 4 inches between the cookies.

In batches, bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely.