Deluxe Double Chocolate Cookies

Let me start by saying you must be a true chocolate lover to make these cookies.  These are the most intense rich chocolate cookies I have ever eaten.  They are pure chocolaty heaven.  If you do decide to make these cookies, you need to use good quality chocolate.  I used Guittard for the bittersweet and Sharfenberger for the cocoa powder.  Yes it may be more difficult to find and more expensive, but I assure you it's worth it.

This recipe comes out of my Tartine cookbook.  Tartine is a glorious bakery in the Mission district of San Francisco, if you ever come to the Bay Area I highly suggest making at least one visit to Tartine, the line up is totally worth it.  I have made a few things out of their cookbook, all are completely delicious and this cookie recipe is no exception.

I did one batch just dropping the dough by tablespoon-full onto the cookie sheet but found the resulting cookie kind of visually unappealing.  The rest I rolled into 1.5 inch balls (by all means make them bigger, I probably will next time).  Et voila!

Deluxe Double Chocolate Cookies

from Tartine
 
8 ounces bittersweet chocolate, coarsely chopped
1 cup plus 1 tablespoon all-purpose flour
½ cup plus 2 tablespoons  cocoa powder
2 teaspoons baking powder
½ cup unsalted butter at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole milk


Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Ensure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
Stir together the flour, cocoa powder, and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed. Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.

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