By Laura Holland
The LA Times recently printed the most decadent, delicious chocolate cookie recipe I have ever seen. If any cookie is worth setting aside your New Year’s resolutions for, it is this chocolate bomb.
Imagine a brownie batter, super-charged with extra chocolate. Now, fold in a whole pound—that’s right, a whole pound—of the finest bittersweet chocolate chopped in big chunks.
The cookies are chilled and baked until the outside crust just sets and the inside is still soft. Warm from the oven, the cookies have a rich, dark, fluffy crumb and ooze blobs of molten chocolate. A day later, the cookies are dense and creamy, almost truffle-like.
Milk, a bakery and café in Los Angeles is the source for these marvels. Chef Brett Thompson, the culinary wizard behind Milk, provided the recipe to the LA Times SOS Column in response to a request for the recipe, which was declared to be the “best cookies I've ever had -- ever, anywhere.”
The recipe yields a mere eighteen cookies. To make the cookies a little less deadly and to get a larger number of cookies, I made the cookies half as large as originally called for. They are still a satisfying mouthful.
Another change: I streamlined the method of preparation somewhat to cut down on the number of bowls used. Instead of chilling the batter for an hour, I froze the balls of dough until they were hard.
These cookies are so super-intense, you should need a prescription for them. They are best straight out of the oven. Next time, I will just keep the balls of frozen dough in the freezer for whipping out and baking to order for chocolate emergencies.
Milk's ooey-gooey double-chocolate cookies
Note:Adapted from Los Angeles Times.
In a bowl set over a pot of simmering water, melt together:
4 ounces unsweetened chocolate, chopped
2 ounces butter (four tablespoons)
Let the melted chocolate/butter mixture cool to room temperature.
After the melted chocolate has cooled, whisk in, in order:
1 cup sugar
3 eggs
2 teaspoons vanilla extract
Mix together in a small bowl and then stir into the chocolate mixture:
½ teaspoon salt
½ teaspoon baking powder
2 tablespoons cocoa
½ cup flour
Stir in:
1 pound bittersweet chocolate, chopped
Form the batter into 36 balls, place on two baking sheets lined with greased parchment paper, and freeze for twenty minutes.
Preheat the oven to 350 degrees.
Bake for 10-12 minutes. The edges of the cookies will be just set and the center will be still soft. Let the cookies cool before attempting to lift them from the cookie sheet.
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