Chocolate-Chocolate Cookies Recipe

Nov 30, 2011 @ 1:08 PM
Posted by Christina Tosi, Special Contributor

Nutrition

Cal/Serving: 458
Daily Value: 23%
Servings: 10

Vegetarian

Fat	26g	39%
Saturated	16g	79%
Trans	1g	0%
Carbs	59g	20%
Fiber	4g	16%
Sugars	38g	0%
Protein	5g	10%
Cholesterol	77mg	26%
Sodium	595mg	25%
Calcium	52mg	5%
Magnesium	59mg	15%
Potassium	198mg	6%
Iron	2mg	10%
Zinc	1mg	6%
Vitamin A	701IU	14%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	4%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	1%
Folic Acid (B9)	12µg	3%
Vitamin B12	0µg	2%
Vitamin D	1µg	0%
Vitamin E	1mg	4%
Vitamin K	3µg	3%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	1g	0%

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INGREDIENTS

For the chocolate crumb:

1/3 cup flour
1/2 teaspoon cornstarch
1/4 cup sugar
1/3 cup cocoa powder, preferably Valrhona
1/2 teaspoon kosher salt
3 tablespoons butter, melted

For the cookie:

16 tablespoons butter, room temperature
1 1/2 cups sugar
1/4 cup glucose*
1 egg
1/4 teaspoon vanilla extract
2 ounces 55-percent chocolate, melted
1 1/4 cups flour
3/4 cup cocoa powder, preferably Valrhona
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 teaspoons kosher salt

DIRECTIONS

For the chocolate crumb:

Preheat the oven to 300 degrees.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

Line a sheet pan with parchment paper or a Silpat. Spread the clusters on the pan, and bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the refrigerator or freezer.

For the cookie:

Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and melted chocolate, and beat for 7-8 minutes.

Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

Line a sheet pan with parchment paper. Using a 2 ¾-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto the pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature — they will not bake properly.

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or a Silpat.

Arrange the chilled dough a minimum of 4 inches apart on the sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. It's tough (kind of impossible) to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another minute in the oven, but not more.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.