I make a slight variation of these cookies at my work, and one of my very favourite things about it is that one of my very favourite people that I work with, loves them. Like, truly loves them and always walks by the oven when they’re in and breaths in the chocolatey smell and tells me how good she thinks they are. And then if there are any left over she sort of squeeks with excitement because she gets to eat one for breakfast. Which, if I’m being totally honest is what I do too, they are seriously good cookies, if not the healthiest of breakfasts. But it’s very gratifying at 7am to have someone that excited about what you do for a living. But I supposed that’s why I started baking in the first place. It makes people happy, way before they normally are in a day.
This is not the first place I’ve made these cookies at, and in fact it’s totally not my recipe. But if the fine people at the Tartine Bakery know anything, it’s how to make a good cookie, and they really do that here.
In the note before the recipe in the cookbook she notes that the amount of chocolate might look like a typo, but it’s not, it just really puts these cookies over the edge into heaven.
Double Chocolate Cookies
(Loosely adapted from the Tartine Bakery)
12 oz Dark Chocolate, either chips or chunked
1 cup AP Flour
2 tsp Baking Powder
1/2 cup Butter
1 cup Brown Sugar
3 Large Eggs
1 tbsp Vanilla Extract
2 tbsp Milk
Preheat oven to 325F
Line a baking tray with a silpat, parchment or butter, depending on what you have handy!
Over a Double Boiler, or a bowl ontop of a pot of simmering (but not boiling!) water melt 8oz of chocolate.
Meanwhile cream together your butter and sugar.
Add in your cocoa powder, your vanilla and your milk.
Add in the chocolate.
Mix in your eggs, but barely, you don’t want to over mix these or they will be cakey instead of chewey.
Add in the flour and baking powder and remaining chocolate until just combined.
Scoop out onto your baking tray.
Wet your hands and turn the little lumps into balls and then squish them into disks. It will be hard to do this with your hands dry.
Bake for about 7-11 minutes depending on the size, but err on the side of undercooked.