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. 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. Rarely do I get chocolate cravings (I’m a freak!) but I had one and knew it wouldn’t last long so I whipped up a batch of these decadent treats! Plus, everyone’s always searching for a really good cookie recipe especially around the holidays. Amazing they are.
Here’s what you need:
• 8 oz bittersweet chocolate, coarsely chopped
• 1 cup + 1 tablespoon all-purpose flour
• 1/2 cup + 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, at room temperature
• 1 cup + 2 tablespoons sugar
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
(Anyone else as obsessed with chopping chocolate as I am?! Love it!)
Here’s what you do:
• Preheat oven to 350 degrees. 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 dry stainless steel bowl that fits over the saucepan, making sure the bowl doesn’t touch the water. 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.
• Then add the melted chocolate and beat until incorporated.
• 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.
They will keep in an airtight container at room temperature for several days. Lots of cookies will be stolen from the cookie jar this week
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 These cookies definitely made up for their not-so-pretty looks with their perfect soft but firm consistency and dazzling chocolate flavor!