Tartine's Deluxe Double-Chocolate Cookies
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.
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Makes: 3 dozen
Ingredients
- 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
Instructions
- 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.
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