Milk Bar Chocolate-Chocolate Cookies

It appears that I like chocolate cookies. I have made several versions on this blog, but apparently never the Milk Bar version. So, it was about time. This is another fairly simple recipe from the cookbook, and if you have read the book at all you would know that is a rarity. You can make the batter in a short time, then bake the cookies whenever you like later. It’s great to make then be ready with fresh cookies. These involve a bit more effort than some cookie recipes, but they are my favorite of the bunch. Like brownie cookies. With Oreo-tasting bits in them. And a nice bit of salt. You really should make these.

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They are that dark. This next picture makes them look lighter than they are.

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Not sure what happened with the lighting there…but anyway. They’re still dark and delicious. One odd thing is that they didn’t spread much at all, which was great for us (we like some personality to our cookies), but if you want a flat cookie you might need to flatten them before baking.

Directions for Chocolate-Chocolate Cookies

Adapted from Milk Bar

Chocolate Crumb (technically 1/2 of what is written in the cookbook for this recipe)

  • 53 g flour
  • 1/2 teaspoon cornstarch
  • 50 g sugar
  • 33 g cocoa powder (any kind, but the darker you use, the darker it will look)
  • 1/4 teaspoon kosher salt
  • 3 Tablespoons butter, melted

Preheat the oven to 300 degrees.  Prepare a sheet pan with either parchment or a Silpat liner.

Combine the dry ingredients in a mixer with the paddle attachment on low.

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Slowly add in the butter and mix until the mixture is fairly evenly moistened. Spread out onto your pan in an even layer.

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Bake for about 15 minutes. Pull out from the oven and let it cool.

It looks about the same as uncooked.

It looks about the same as uncooked.

Cookies

  • 2 sticks butter, room temperature
  • 300 g sugar
  • 1/4 cup glucose
  • 1 egg
  • 1 teaspoon vanilla extract
  • 60 g milk chocolate, melted
  • 200 g flour
  • 100 g cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1.25 teaspoons kosher salt

Cream together the butter, sugar, and glucose in the bowl of a stand mixer with the paddle attachment. This will take about 3 minutes on medium-high.

IMG_0267

Scrape down the sides as necessary. Then, add the egg, vanilla, and melted chocolate for 7-8 minutes.

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Reduce the mixer speed to low before adding the flour, cocoa powder, baking powder, baking soda, and salt. Mix for 1 minute, then scrape down the sides.

IMG_0271

Still on low speed, add in the cookie crumb from above (this will take 1 minute or less).

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Use an ice cream scoop to make balls of the dough. Place in lined tupperware containers and refrigerate for at least 1 day, or up to 1 week.

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When ready to bake them, preheat the oven to 375 degrees. Space the chilled cookies out on lined baking sheets.

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Bake for about 15-18 minutes until the cookies still look slightly under-done, like brownies.

IMG_0275

Directions for Chocolate-Chocolate Cookies (without pictures)

Adapted from Milk Bar

Chocolate Crumb (technically 1/2 of what is written in the cookbook for this recipe)

  • 53 g flour
  • 1/2 teaspoon cornstarch
  • 50 g sugar
  • 33 g cocoa powder (any kind, but the darker you use, the darker it will look)
  • 1/4 teaspoon kosher salt
  • 3 Tablespoons butter, melted

Preheat the oven to 300 degrees.  Prepare a sheet pan with either parchment or a Silpat liner.

Combine the dry ingredients in a mixer with the paddle attachment on low. Slowly add in the butter and mix until the mixture is fairly evenly moistened. Spread out onto your pan in an even layer. Bake for about 15 minutes. Pull out from the oven and let it cool.

Cookies

  • 2 sticks butter, room temperature
  • 300 g sugar
  • 1/4 cup glucose
  • 1 egg
  • 1 teaspoon vanilla extract
  • 60 g milk chocolate, melted
  • 200 g flour
  • 100 g cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1.25 teaspoons kosher salt

Cream together the butter, sugar, and glucose in the bowl of a stand mixer with the paddle attachment. This will take about 3 minutes on medium-high. Scrape down the sides as necessary. Then, add the egg, vanilla, and melted chocolate for 7-8 minutes. Reduce the mixer speed to low before adding the flour, cocoa powder, baking powder, baking soda, and salt. Mix for 1 minute, then scrape down the sides. Still on low speed, add in the cookie crumb from above (this will take 1 minute or less).

Use an ice cream scoop to make balls of the dough. Place in lined tupperware containers and refrigerate for at least 1 day, or up to 1 week. When ready to bake them, preheat the oven to 375 degrees. Space the chilled cookies out on lined baking sheets. Bake for about 15-18 minutes until the cookies still look slightly under-done, like brownies.

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3 thoughts on “Milk Bar Chocolate-Chocolate Cookies

  1. Pingback: Chocolate Brownie Cookies | fudgingahead

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