Death by chocolate, anyone?

I've been reading the book "Baking Boot Camp."

The words boot camp probably conjure up grit, sweat, and a bunch of drill sergeants barking orders. Certainly no cakewalk...

In the book, the demanding activities are more along the lines of whisking, piping and pulling hot pans in and out of the oven.

It's a diary of sorts of one woman's experience attending a five-day baking and pastry program at the Culinary Institute of America in upstate New York.

The last part of the book includes recipes mentioned by the author, including quick breads, cookies, pies, yeasted breads and other desserts.

When I read these Mudslide Cookies are "the ultimate chocolate cookies," I knew I had to make them!

Fudgy, dense and moist, these cookies give added meaning to death by chocolate. No one wants to go, but there really isn't any sweeter way.

MUDSLIDE COOKIES

Makes 24 cookies
1/4 cup (1/2 stick) unsalted butter
3 oz. unsweetened chocolate
10 oz. bittersweet chocolate
1/2 cup cake flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. instant coffee
1 tbsp. water
1/2 tsp. vanilla
4 eggs
1-1/3 cups sugar
Preheat the oven to 350°F and line two sheet pans with parchment paper. Melt the butter with the unsweetened and bittersweet chocolates in a metal bowl over barely simmering water and reserve. In a small bowl, sift together the flour, baking powder, and salt and set aside. In a separate small bowl, mix the instant coffee and water, add the vanilla, and reserve.

Beat the eggs, sugar, and coffee mixture with a whip attachment on high speed until light and thick, 6 to 8 minutes. Reduce the speed and add the chocolate mixture. Blend on medium speed until evenly mixed, 1 to 2 minutes. On low speed, add the dry ingredients until just blended, 1 minute. If necessary, refrigerate the dough until firm enough to hold its shape 15 to 30 minutes.

Using a 1/4 cup measure, scoop the dough onto the sheet pans lined with parchment. Bake cookies until they are cracked on top but still appear moist, about 14 minutes. Be sure not to overbake. Cool slightly on sheet pans and transfer to wire racks to cool completely. Store in an airtight container.