Chocolate-Chocolate Cookies

Chocolate-Chocolate Cookies
Staff Writer
Momofuku Milk Bar
Gabriele Stabile

Momofuku Milk Bar

An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection. I freeze a few of these in the dense heat of a New York summer for my lunch or afternoon snack.

10
Servings
522
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can substitute 2 tablespoons corn syrup for every ¼ cup glucose.

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 cup sugar
  • 1/4 cup glucose*
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 ounces 55-percent chocolate, melted
  • 1 1/4 cup flour
  • 3/4 cups cocoa powder, preferably Valrhona
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 3/4 teaspoon 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.

Nutritional Facts

Total Fat
22g
31%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
11mg
4%
Carbohydrate, by difference
68g
52%
Protein
14g
30%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
29mg
3%
Choline, total
1mg
0%
Fiber, total dietary
11g
44%
Folate, total
29µg
7%
Iron, Fe
9mg
50%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
62mg
9%
Selenium, Se
11µg
20%
Sodium, Na
385mg
26%
Water
22g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.