Ingredients
- 16 tablespoon (2 sticks) butter, at room temperature
- 1 1/2 cup sugar
- 1/4 cup glucose
- 1 cup egg
- 1/4 teaspoon vanilla extract
- 2 ounce 55% chocolate, melted
- 1 1/4 cup flour
- 3/4 cup cocoa powder, preferably valrhona
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 3/4 teaspoon kosher salt
- 1/2 teaspoon recipe chocolate crumb (recipe precedes this one)
Preparation
Baking Directions:
1.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 melted chocolate, and beat for 7 to 8 minutes.
2.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 a spatula.
3.Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
4.Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined 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.
5.Heat the oven to 375 degrees F.
6.Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.
Bake for 18 minutes.
The cookies will puff, crackle and spread.
It’s tough (kind of impossible) 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.
7. 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.
