Chocolate Chocolate Cookies
Today’s 12 Weeks of Christmas Cookies recipe comes from Christina Tosi of Momofuku Milk Bar. I’ve heard lots of good things about her recipes and how they’re really creative but work with the most blue-collar ingredients like her compost cookies, which I had been hoping to make, and crack pie.
I was really excited to bake these cookies but after having done it, to be honest, I don’t think I will make them again. They weren’t as amazing as I hoped. They were too big, too crisp, too chocolaty (if that’s even possible), and too salty.
Or maybe I will try making them again but change things up a bit like cutting back (way, way, waaaaay back) on the salt in the recipe and bake them for a little less time since mine came out crisp rather than chewy. I would also make them smaller; I’m not sure if that would affect their texture but their current size is unreasonably large and it only takes about a quarter of a cookie to be fully satisfied in the chocolate department.
One thing I did like about the cookies was the chocolate crumb. It’s a nice change in texture to have that extra toothsome crunch compared your standard chocolate chip cookie which has lacks that variance of texture. I’d like to try making chocolate chip cookies with this crumb instead of chocolate chips. The crumb recipe is a keeper.
Anyway, if you’re interested in trying them out for yourself, I won’t stop you. If you like a big, crisp, chocolatey cookie with a hefty salt content then these are for you.
Chocolate-Chocolate Cookies
Makes 10 to 15 cookies
From Christina Tosi via Bon Appetit
Ingredients
1 cup butter, at room temperature
1 1/2 cups sugar
1/4 cup corn syrup
1 egg
1/4 teaspoon vanilla extract
2 ounces 55% chocolate, melted
1 1/4 cups flour
3/4 cup dark cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1-3/4 tsp kosher salt
1/2 recipe Chocolate Crumb (below)
Directions
Cream together butter, sugar, and corn syrup with a mixer on medium-high for 2 to 3 minutes. Add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes. Scrape down the sides of the bowl as needed.
Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix on low speed until the dough comes together, no longer than 1 minute (do not overmix).
Scrape down the sides of the bowl with a spatula and add the chocolate crumbs and mix on low speed just until incorporated, about 30 seconds.
Using a 1/3-cup measuring cup, portion out the dough onto a parchment-lined sheet pan, 4” apart. Pat the tops of the cookie dough domes flat. Wrap the sheet pan in plastic 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 375F. Bake for 18 minutes. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 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 temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Chocolate Crumb
Makes about 2 1/2 cups
Ingredients
2/3 cup flour
1 tsp cornstarch
1/2 cup sugar
2/3 cup dark cocoa powder
1 teaspoon kosher salt
6 tablespoons butter, melted
Directions
Heat the oven to 300F.
Combine the flour, cornstarch, sugar, cocoa powder, and salt in a bowl. Add the butter and stir until the mixture starts to come together in small clusters.
Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes, stirring occasionally. The crumbs should still be slightly soft when taken out of the oven and they will crisp up 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 fridge or freezer.
This recipe is part of the 12 Weeks of Christmas Cookies.
Prior Posts:
Week 9: Flaky Butter Tarts
Week 8: Lime Curd Sablés
Week 7: Thomas Keller Chocolate Chip Cookies
Week 6: Macaroons
Week 5: Wildberry Dream Cookies
Week 4: Speculaas: Dutch Spice Cookies
Week 3: Poppy Seed Filling
Week 2: Cinnamon Bun Cookies
Week 1: Soft & Pillowy Coconut Frosted Cookies
Related Posts:
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- e-mail: samanthaamenzies@gmail.com
- Samantha Menzies is an opinionated young firecracker who just happens to enjoy distracting web surfers with chronicles of her mildly entertaining daily pursuits.
They do look really good, but I appreciate your honesty, I don’t like crispy cookies or too much salt. So I would for sure bake them less and cut the salt. thanks.
I also appreciate your honesty. That really helps to know what to look out for in deciding whether I’d want to try a recipe. Maybe you should bake them in a pan and make bars instead, then you’d definitely get the chew factor.
Hee, I don’t think anything could be *too* chocolatey.
That’s too bad that they came out so disappointing. I’ve had them at Momofuku Milk and they’re pretty amazing–but yes, they’re also large cookies that can be split amongst a couple people or servings.
Were they soft cookies at momfuku? Mine didn’t turn out soft but I was hoping they would be.
Yes, they were soft. They were stored individually in little plastic baggies. Don’t know if that had anything to do with it. In fact, all the cookies were soft/chewy.