There are times when the only explanation for the kind of week you’ve had is that the universe is conspiring against you. I’m talking a string of five of the most frustrating days imaginable, in which you receive several pieces of just plain bad news, work holds you hostage, you come down with a hellish cold, and a second polar vortex descends upon your city. How can this even be possible?! In desperate times like these, there is really only one cure, which I believe to be cookies. Well, a good cry, followed by cookies.
Specifically, these cookies. I am not exaggerating when I say that they are the most chocolate-y, velvety little nuggets that your mouth is ever going to bite into. Normally, I am not a chocolate cookie (or a chocolate ice cream for that matter) kind of person. I like my chocolate in its original form, so I prefer to eat a cookie dotted with chips, or vanilla ice cream with chocolate chip cookie dough- you get the drift. That said, I took one bite of these bad boys and immediately switched teams.
The secret, I believe, is twofold.
First, there is the age old debate about whether melted chocolate or cocoa powder yields the best brownie. This chocolate cookie says, OBVIOUSLY BOTH AT THE SAME TIME IS BEST. Why this is even a question is beyond me- the kids on the AT&T commercial could tell you that much.
Secondly, the tiny sprinkle of Maldon sea salt on the top transforms a rich chocolate bite into a satisfying sweet, salty, complex, and dare I say perfect, cookie. It is not an optional ingredient- it truly turns this morsel from really good to the kind of cookie that solves most of your problems with a few bites.
I’ll warn you in advance that I ate an embarrassing number of these, even after I tried to freeze them to deter myself. You probably will too. But it’s nothing to be ashamed of- when you come across a cookie this perfect, it’s okay to indulge. Things are going to look a lot brighter after you do.
Ingredients
- 225 grams (8 ounces) bittersweet chocolate, coarsely chopped
- 155 grams (1 ¼ cups) all-purpose flour
- 50 grams (½ cup plus 2 tablespoons) unsweetened cocoa powder
- 2 tsp. baking powder
- 115 grams (8 tablespoons) unsalted butter, at room temperature
- 225 grams (1 cup plus 2 tablespoons) sugar, plus more for rolling the logs
- 2 large eggs
- ¼ tsp. table salt
- 1 tsp. vanilla extract
- 75 ml (1/3 cup) whole milk
- Maldon salt, for finishing
Instructions
- Pour water into a saucepan to a depth of about 2 inches. Bring to a simmer. Put the chocolate in a heatproof bowl that will rest securely on the rim of the saucepan, and place it over – not touching – the simmering water. Heat, stirring occasionally, just until the chocolate melts and is smooth. Remove from the heat and set aside to cool.
- In a medium bowl, whisk together the flour, cocoa, and baking powder. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar, and continue to beat until the mixture is completely smooth and soft, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs one at a time, mixing well after each addition. Beat in the salt and the vanilla, and then add the melted chocolate, beating to incorporate. Add the milk, and beat until combined. Finally, add the flour mixture and beat on low speed until just incorporated. The dough will be quite thick and stiff.
- Divide the dough into 2 portions. Put each portion on a large piece of plastic wrap, and shape into a log, using the wrap to help you roll and smooth it. Twist the ends to seal. Chill overnight. (the dough can probably be kept in the fridge for at least a week, or frozen for longer keeping.)
- When you’re ready to bake the cookies, preheat the oven to 350°F, and line a baking sheet with parchment paper.
- Put another sheet of parchment paper on your work surface. Take a spoonful or two of sugar, and pour it onto the parchment, making a ridge of sugar of approximately the same length as your dough logs. Remove a log from the fridge, unwrap it, and roll in the sugar to evenly coat. Using a thin, sharp knife, slice the dough into ¼- to 1/3-inch slices. Lay the slices on the baking sheet, leaving about 2 inches between each cookie. Sprinkle each cookie with a few flakes of Maldon salt.
- Bake for 10-12 minutes, or until the tops of the cookies look set but still feel a little soft to the touch. Transfer to a wire rack, and leave the cookies on the pan to cool. Repeat with remaining dough.
Notes
From Orangette
January 31, 2014 at 11:45 am
What a treat to find a new Kitchen Chronicles in my inbox! And an even greater treat to discover you’re talking about chocolate and salt…my favorite combination!!
Sorry your week was so bad.. Hope these cookies really help!
January 31, 2014 at 12:35 pm
Scrumptious!
February 14, 2014 at 6:54 pm
Made these into little hearts for Valentines Day, the perfect cross between a cookie and a brownie. The salt on these little gems is wonderful.