Once you have one of Tartine's chocolate cookies, you'll never want another chocolate cookie again! And now you can make them at home with this super easy recipe.
(This recipe for Tartine's Chocolate Cookies was originally published in November 2010, but was updated with new photos in 2019).
Last week while in San Francisco, I visited the beloved Tartine Bakery. I ordered their lemon cream tart, ate it slowly to savor each morsel, and immediately upon exiting, decided I needed to purchase their cookbook. If one place could create this perfect lemon creme tart I could only imagine how amazing the rest of their baked goods must be. So, right when I got home, the first thing I did was order the book (affiliate link). It's a beautifully designed and easy to read cookbook that I haven't put down since and I spent all of yesterday afternoon creating two recipes from it. The first was their Deluxe Double-Chocolate Cookies. I honestly don't get chocolate cravings very often, but I had one and knew it wouldn't last long, so I whipped up a batch of these decadent treats! Everyone's always searching for a really good cookie recipe, especially around the holidays, and Tartine's chocolate cookies need to be on every holiday cookie platter!
TARTINE'S DELUXE DOUBLE-CHOCOLATE COOKIES
Tartine's chocolate cookies are super easy to make, but require a few extra steps than the average chocolate cookie... But steps that are SO worth it! You'll start by melting your bittersweet chocolate (I recommend using a high-quality chocolate for the very best tasting cookies!) either in a double boiler or in a heat-proof bowl set over a pot of simmering water (making sure the bowl doesn't touch the water in the pot).
Is anyone else as obsessed with chopping chocolate as I am?! Love it! Stir the chocolate and let it melt away into a delicious sauce.
In a separate bowl, stir together flour, cocoa powder, and baking powder.
Using a stand mixer, beat the butter on medium-high speed until creamy. Slowly incorporate the sugar and mix until the mixture is completely smooth. Then add the eggs one at a time, mixing well after each. Beat in the salt and vanilla and add the melted chocolate and beat until incorporated. Then add the milk and beat until all is well combined.
Lastly, add the flour mixture and beat on a low speed until everything is incorporated nicely. At this point I thought I messed up because the mixture was starting to resemble a chocolate frosting, not so much a cookie dough. But then I reread the opening paragraph of the recipe that said "The large amount of chocolate may look like a mistake, but the cookies bake up beautifully." Phew 😉
Using a tablespoon, drop the dough onto your prepared baking sheets, making sure to leave about 1" between each.
Bake the cookies until they are just barely firm on top when lightly touched, but are still soft underneath, about 7 minutes. They will continue to get firm as they cool. Transfer the cookies to a wire rack to cool completely.
And then sit down and enjoy these incredibly chocolate-y cookies along with a nice cold glass of milk. I don't even care if you don't drink milk; these are the kinds of chocolate cookies that totally beg for a glass of cold milk. OK, I had a few with a cup of hot coffee and that totally works, too.
Tartine's chocolate cookies will keep in an airtight container at room temperature for several days. IF you have any left. Which, to be honest, you probably should considering this recipe makes 3 dozen. LOL. And they're rich. So, so rich and chocolatey. You really can't eat more than a couple at a time (is that a challenge???)
The recipe also recommends sandwiching the cookie with a chocolate ganache, which would be perfect for the holidays. I actually ended up putting a layer of raspberry preserves on a couple last night which was ridiculously tasty. Tartine's chocolate cookies definitely made up for their not-so-pretty looks with their perfect soft but firm consistency and dazzling chocolate flavor!
Have you ever been to Tartine Bakery?
If you're looking for more delicious chocolate recipes, be sure to check out my Mint Chocolate Hummus or my Chocolate Whipped Cream Raspberry Curd Cake. I'm also loving these chocolate meringues from Manu's Menu.
Tartine's Deluxe Double-Chocolate Cookies
- 8 oz. bittersweet chocolate, coarsely chopped
- 1 cup + 1 Tbsp all-purpose flour
- ½ cup + 2 Tbsp cocoa powder
- 2 tsp baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup + 2 Tbsp granulated sugar
- 2 large eggs
- ¼ tsp salt
- 1 tsp vanilla extract
- ⅓ cup whole milk
- Preheat oven to 350 degrees and butter a baking sheet or line it with parchment paper.
- Fill a saucepan to a depth of about 2 inches, place over medium heat, and bring to a simmer. Put the chocolate in a completely heat-proof stainless steel bowl that fits over the saucepan, making sure the bowl doesn’t touch the water (alternatively, you could use a double broiler). Stir occasionally, until the chocolate has just melted and is smooth. Remove from heat and set aside.
- In a separate bowl, stir together flour, cocoa powder, and baking powder. Set aside.
- Using a stand mixer, beat the butter on medium-high speed until creamy. Slowly incorporate the sugar and mix until the mixture is completely smooth and soft. Make sure to stop the mixer and scrape down the sides as needed.
- Add the eggs one at a time, mixing well after each. Beat in the salt and vanilla.
- Add the melted chocolate and beat until incorporated. Add the milk and beat until all is well combined
- Add the flour mixture and beat on a low speed until everything is just incorporated, taking care not to over-mix. The batter will be very thick, almost like frosting.
- Using a tablespoon, drop the dough onto your prepared baking sheets, making sure to leave about 1″ between each.
- Bake the cookies until they are just barely firm on top when lightly touched, but are still soft underneath, about 7 minutes. They will continue to get firm as they cool. Transfer the cookies to a wire rack to cool completely.