Today I made milk chocolate cookies (seen here and here). They were decadent! I love how they came out so flat and cracked on the tops. I recently made chocolate chocolate chip cookies and while those were simpler (these required melting chocolate on a double broiler and such) the texture of these is so unique; a slightly crisp cracked top and rich fudgey center. They are definitely worth the extra effort!
- 1 cup all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 340g (12oz) good-quality milk chocolate (I used chocolate chips)
- ½ cup (1 stick) unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt half of the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks*.
Using an ice cream scoop (I used a tablespoon), drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on paper on wire racks.
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
As noted earlier, I used a tablespoon measuring spoon to scoop my cookies (I fit 6-8 per cookie sheet because they flatten a lot). I would love to try them with an ice cream scoop as suggested; I think they'd make a great over-sized cookie! The boyfriend was just happy to have some real dessert in the apartment after the black bean brownies I made last week!