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Chocolate-Chocolate Cookies

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Chocolate-Chocolate Cookies

Chocolate-Chocolate Cookies
Gabrielle Stabile & Mark Ibold
Provided by:
total prep
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. Recipe courtesy of "Milk Momofuku Milk Bar" by Christina Tosi/Random House, 2011.


  • 16 tbs butter, room temperature (225 g)
  • 1 1/2 cups sugar ( 300 g)
  • 1/4 cup glucose (100 g)
  • 1 egg
  • 1/4 tsp vanilla extract (1 g)
  • 2 ounces 55% chocolate, melted (60 g)
  • 1 1/4 cups flour (200 g)
  • 3/4 cup cocoa powder, preferable Valrohna (100 g)
  • 3/4 tsp baking powder (3 g)
  • 1/4 tsp baking soda (1.5 g)
  • 1 3/4 tsp kosher salt (7 g)
  • 1/2 recipe Chocolate Crumb, ingredients to follow
  • 2/3 cup flour ( 105 g)
  • 1 tsp cornstarch (4 g)
  • 1/2 cup sugar (100 g)
  • 2/3 cup cocoa powder, preferable Valrohna (65 g)
  • 1 tsp kosher salt (4 g)
  • 6 tbs butter, melted (85 g)


  • To make the chocolate crumb:
  • Heat the oven to 300°F.
  • 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.
  • Spread the clusters on a parchment- or Silpat-lined sheet pan. 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 fridge or freezer.
  • For the cookie dough:
  • 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 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla and melted chocolate, and beat for 7 to 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 over mixing 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.
  • Using a 2 3/4-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet 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.
  • Heat the oven to 375°F.
  • Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined 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 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.