prep time: 15 to 20 minutes (plus cooling)
cook time: 20 minutes
yield: 18 cookies
Ingredients:
3 tablespoons unsalted butter, cut into pieces, plus extra for greasing
2.5 ounces semisweet chocolate (½ cup plus 1 tablespoon), coarsely chopped
1.5 ounces unsweetened chocolate (1/3 cup), coarsely chopped
1 large egg
1 cup sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
½ teaspoon baking powder
1/3 cup Dutch-processed cocoa powder
1 teaspoon kosher salt
Directions:
1. Preheat the oven to 350°F. Grease two baking sheets with butter (don’t bake the cookies on parchment).
2. MELT THE CHOCOLATE AND BUTTER: In a medium metal bowl, combine the chocolates and butter. Create a makeshift double boiler by filling a pot with 1 inch of water (make sure the pot will comfortably hold the medium bowl without letting the bottom of the bowl touch the water). Bring the water to a simmer, reduce the heat, and set the bowl of chocolate and butter on the pot. Stir with a heat-resistant spatula from time to time until completely melted. Turn off the heat and carefully remove the bowl from the pot (use oven mitts or folded kitchen towels).
3. MAKE THE BATTER: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg on high speed for about 1 minute. Add the sugar and vanilla and beat on high until the mixture thickens and becomes a pale yellow color, 4 to 5 minutes, stopping once to scrape down the sides and bottom of the bowl. Using a rubber spatula, stir in the chocolate mixture. Sift in the flour, baking powder, and cocoa into the bowl, then add the salt. Slowly add the flour mixture to the chocolate and stir only until combined.
4. BAKE THE COOKIES: Drop scant tablespoons of the batter onto the baking sheets, leaving about 1½ inches between each to allow for spreading. You should have about nine mounds on each pan (eighteen total). Bake for 8 minutes, just until the tops of the cookies no longer look raw. Leave them on the pan for 10 minutes; they will be very soft straight out of the oven but will firm up quickly. After 10 minutes, transfer to a wire rack to cool completely. Use for ice cream sandwiches or serve as is. Store in an airtight container for up to 3 days
Some of Our Favorite Tools:
“Reprinted with permission from Cook It Up: Bold Moves for Family Foods: A Cookbook by Alex Guarnaschelli and Ava Clark copyright © 2023. Photographs Copyright © 2023 by Suech and Beck. Photographs Copyright © 2023 by Ken Goodman. Published by Clarkson Potter, an imprint of Penguin Random House.”
