I don’t know where to start with these cookies. Possibly one of the BEST cookies I’ve ever eaten, too good to share. The name of these says it all really, Chocolate Chocolate Cookies, they are so chocolate-y.
I bought the Momofuku Milk Bar book ages ago and picked it up for a browse the other day. Since then I’ve been unable to put it down, I’m so excited by it and I’m wanting to try so many recipes from it and share it all with you guys.
I’m sharing not one, but two recipes from this wonderful book with you all today, chocolate crumb and the chocolate chocolate cookies. You need the chocolate crumb to go into the cookies you see, hence why you’re getting two recipes instead of one. You could just make the chocolate crumb, or mud as my boyfriend refers to it and eat it just like that, it’s that good.
You could maybe eat half the chocolate crumb as you only need half for a batch of the cookies, either way make the chocolate crumb and then these, you need cookies like this, but don’t just take my word for it, try it for yourself.
The chocolate crumb is a genius invention, it bakes up like chocolate-y biscuit crumb, it’s not overly sweet and could be used for so much apart from just the obvious spoon to mouth repetitive motions. By adding to the cookies I feel as if they give the cookie an extra crumbly-ness and crumble out of the cookie almost when you bite into it.
The cookies turned out way better than I thought and looked even better than the photo in the book. In the book they are thin cookies but mine turned out chunky and thick, my favourite consistency. It may have been that I chilled the cookies longer than suggested, I’m not sure but I love the way they baked.
Strong white flour is used in place of regular flour, this makes these cookies chewy and they still stay soft with a slight crispy-ness and flakiness even. Both melted chocolate and cocoa powder is used for the cookie dough and if you remember the chocolate crumb is included in the dough then you’ve got a super duper chocoholics cookie dream basically it’s what I call cookie heaven.
How good would these be as a cookie ice cream sandwich, I don’t think these are going to leave house after that thought, I think I’m gonna have to freeze these. Trust me, you’ll not want to part with these goodies once you’ve tried your first bite of chocolate cookie heaven.
Chocolate Chocolate Cookies
The ultimate chocoholics chocolate cookie.
- 105 grams Plain flour
- 1 tsp Cornflour
- 100 grams Caster sugar
- 65 grams Cocoa powder
- 1/2 tsp Maldon sea salt
- 85 grams Unsalted butter melted
- 225 grams Unsalted butter room temperature
- 300 grams Caster sugar
- 4 tbsp Liquid glucose
- 1 large Egg
- 1/4 tsp Pure vanilla extract
- 60 grams Dark chocolate melted
- 200 grams Bread flour
- 100 grams Cocoa powder
- 3/4 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/2 tsp Maldon sea salt
1. Pre-heat the oven to 150C and line a baking tray with parchment paper.
2. In the bowl of a free-standing mixer fitted with a paddle attachment add the flour, cornflour, sugar, cocoa powder and the salt mixing on low-speed until incorporated.
3. With the mixer still on a low-speed add the butter and mix until the mixture starts to come together in small clusters.
4. Spread the clusters evenly on the baking tray and bake for 20 minutes breaking the clusters up a little more as they bake. By the time the 20 minutes is up they should be slightly moist but they will dry and firm up as they cool. Leave to cool then reserve half for the cookies.
1. In the bowl of a free-standing mixer fitted with a paddle attachment add the flour, butter and glucose and cream together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl with your spatula.
2. Add the egg, vanilla extract and the melted chocolate and mix for 8 minutes.
3. Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, bicarbonate of soda and the salt, mixing until the dough just comes together. Scrape down the sides again with your spatula.
4. With the mixer still on a low-speed mix in the chocolate crumbs.
5. Using a 70 ml ice cream scoop, scoop balls of dough and place them in a parchment lined baking tray, slightly pressing down on them making them a little bit flat. Cover tightly with clingfilm and place in the fridge for at least 1 hr. I left mine for at least 4 hours before baking.
6. Pre-heat the oven to 190C.
7. Place the chilled balls of dough on parchment lined baking trays spacing about 10 cm apart as they will spread and bake for 18 minutes, if at this point they look slightly doughy in the centre then they are done. They will firm up as they cool.
- Recipe adapted from Momofuku Milk Bar - Christina Tosi
- These will last for up to 5 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.