First entry on cookies! It was all a crave. That's why I made these cookies. Especially after reading few entries from
The Baker Chick and
Sweet Peony. I can literally smell chocolate just by looking at the pictures!
Its not the typical u-gotta-roll-and-use-cookie-cutter-etcetc. But, the whole process takes longer as you need to chill the dough before you bake it (gotta bake them chilled). You know you usually put in nuts or choc chips in your cookies? This one is lil different, you include DIY cookie crumble that you have to make few hours earlier (a day earlier would be better).
The first time I made this, had no patience in arranging the dough far apart, and I made HUGEEEEEEE round dough, when baked, all my cookies looked like they went into a packed bus, squeezing for space and some became a bit oval shaped. Haha. Next batch I arranged them properly and each got enough space to grow big. Its huge!
Put one into my mouth, couldn't stop eating. It was the best chocolate cookie I ever tasted (so far). So chocolatey, perfect combination of sweet and salty (from the crumble). Made another batch for Eid, smaller size, everything was gone within few days. (Am surprised it lasted that long, as BIL usually hide some away).
My girlfriends couldn't stop eating it, and some nearly get into a catfight for the last piece! Felt guilty for not bringing it more. I even had some request for Eid orders, but fasting is just tiring on top of other orders as well, so I am making a pack soon so you can purchase these babies in small containers! (Soon, soon ;))
The recipe was from a book called Momofuku Milk Bar and some baker bloggers will make the same recipe and give reviews on it. You can see who made this in some post
here. The original post on the recipe was from
Bake your Day.
for the chocolate crumb:
(you will need this for the dough, reccomended to do this one day before and refrigerate)
2/3 cup flour
1 tsp. cornstarch
1/2 cup sugar
2/3 cup cocoa powder
1 tsp. kosher salt
6 Tbs. butter, melted
- Pre-heat the oven to 150 degrees Celcius.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined.
- Add the melted butter and mix on low until small clusters begin to form.
- Spread the clusters on a parchment. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
- Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.
for the cookie dough: 1 cup butter, room temperature
1 1/2 cups sugar
1/4 cup glucose
1 egg
1/4 tsp. vanilla extract
2 ounces 55% chocolate, melted
1 1/4 cups bread flour
3/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 teaspoon kosher salt
1 1/4 cup chocolate crumb
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and glucose and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg, vanilla, and 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 risk overmixing the dough.) Scrape down the sides of the bowl.
- With the mixer 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 measuring cup), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. *you can also make smaller size dough, which will require lesser baking time.
- 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.
- Pre-heat the oven to 190 degrees Celcius.
- Arrange the chilled dough a minimum of 4 inches apart on parchment. Bake for 18 minutes. The cookies will puff, crackle, and spread. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more. *if you make smaller size, bake for around 12-15 minutes. I burnt some of mine (the smaller size batch), but it was still yummy if you like burnt-like cookies.
- 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.
**Bake Your Day Notes:I baked my cookies for exactly 18 minutes and they came out perfectly but watch in the last few minutes so that you don’t overbake them.
I followed the recipe exactly as written for these and we adored them. I wouldn’t change anything for the next time that I make them.
There you go. Good luck!
xoxo
