Replicating Favorites: Momofuku Chocolate Chocolate Cookies
Momofuku Milk Bar and its genius chef Christina Tosi churn out quite a few playful gems including the deliciously addicting crack pie and the chewy salty and sweet compost cookies. But one of my absolute favorites at the bakery is their chocolate chocolate cookie. This decadent cookie is rich in dark chocolate flavor highlighted by a flicker of salt. The texture is between a brownie and a cookies with a crunchy edge and a denser moist center. It is one sophisticated and indulgent treat, perfect with a glass of milk or coffee.
I was hooked after my first bite so it was quite disappointing when the bakery removed it from the menu for a short while. Knowing that my favorite item on the menu might not always be there, this was clearly the first recipe I am going to try in the Milk Bar cookbook. Like practically all of her recipes in the book, the recipe is more than just a simple mix and bake. Thankfully the chocolate chocolate includes only one, a dark chocolate cookie crumble which can be made more than a week ahead of time.
Unfortunately, you must wait before popping these into the oven after you portion each cookie out. At least 1 hours or overnight – and yes it does feel like forever. But be patient because otherwise, your cookies will not turn out like intended.
Once you are ready to bake, there’s only 18 minutes before you will be able to enjoy. See, that wasn’t so bad now was it?
Recipe courtesy of “Momofuku Milk Bar” by Christina Tosi/Random House, 2011
Momofuku Chocolate Chocolate Cookies
Makes about 10-15 cookies
- 225 g butter, room temperature (16 tablespoons)
- 300 g sugar (1 1/2 cup)
- 100 g glucose (or 2 tablespoon corn syrup)
- 1 egg
- 1 g teaspoon (1/4 teaspoon)
- 60 g 55% chocolate, melted (2 ounces)
- 200 g flour (1 1/4 cup)
- 100 g cocoa powder, preferably Valrhona (3/4 cup)
- 3 g baking powder (3/4 teaspoon)
- 1.5 g baking soda (1/4 teaspoon)
- 7 g kosher salt (1 3/4 teaspoon)
- 1/2 recipe Chocolate crumb (following)
- Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and the melted chocolate, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will rick overmixing the dough.) Scrape down the sides of the bowl with a spatula.
- Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
- Using a 2 3/4 – ounce ice cream scoop or a 1/3 cup measure, portion out the dough onto a parchment-line sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do NOT bake your cookies from room temperature – they will not bake properly.
- Heat the oven to 375F
- Arrange the chilled dough a minimum of 4 inches apart on parchment or silplat lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. It’s tough to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven but not more.
- Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
- 105 g flour (2/3 cup)
- 4 g cornstarch (1 teaspoon)
- 100 g sugar (1/2 cup)
- 65 g cocoa powder, preferably Valrhona (2/3 cup)
- 4 g kosher salt (1 teaspoon)
- 85 g butter, melted (6 tablespoons)
- Heat the oven to 300 F.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low until mixed.
- Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment or Silpat lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
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