Friday, March 20, 2015

Chocolate on Chocolate Chocolate Chip Cookie

Chocolate on Chocolate on Chocolate
This is the only chocolatey chocolate chip cookie recipe you will need.  The original recipe is from the Momofuku Milk Bar book but I had to make some alterations.  Christina Tosi has an obsession with corn syrup and glucose and that is a bandwagon I refuse to join.  In my mind, those ingredients are unnecessarily sweet and a poor substitute for actual sugar.  Perhaps she uses it to cut costs in mass production or to make the cookies look shiny.  I don't know why she does it but I am out.  So, I used Pure Maple Syrup where she calls for glucose and the results were fabulous.  I also added in chocolate chips because I like to feel the chocolate melting on my tongue.

Note:  Give yourself some time on this one.  Best to make the chocolate crumb the night before, the cookies the next day, and bake them off the day after that.  Yes, that's three days for a cookie.  Worth it.
Adapted from the Momofuku Milk Bar cookbook by Christina Tosi

16 tablespoons of butter, at room temperature, (2 sticks) one stick salted, the other unsalted
1 1/2 cups white sugar
2 tablespoons Grade A Medium Amber Pure Maple Syrup - I used this syrup from L.L. Bean.
1 egg
1/4 teaspoon vanilla extract
2 ounces 55% chocolate, melted and slightly cooled
1 1/4 cups flour
3/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 teaspoons Kosher salt
1/2 recipe chocolate crumb (see  recipe below)
1/2 cup semi-sweet chocolate chips

1.  Combine the butter, sugar, and maple syrup in the bowl of a stand mixer fitted with a paddle attachment.  Cream ingredients together on medium-high for 2-3 minutes.  Scrape down the sides of the bowl, add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes.  (Don't skimp on the mix time.  Tosi literally devotes a page in her cookbook to explaining why it is critical to beat the mixture this long.  When someone puts a page into why mix time is important, best to take that direction.)
2.  While you are mixing the butter combination, combine the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl.  Whisk together until combined.
3. Reduce the mixer speed to low and add the flour mixture.  Mix until just combined, making sure to scrap down the bottom and sides of the mixing bowl with a rubber spatula.
4.  Still on low speed, add in the chocolate crumb and chocolate chips.  Mix until just combined, about 30 seconds.
5.  Using an ice cream scoop about the size of 1/3 cup, portion out the dough onto a parchment-lined sheet pan.  Pat the tops of the domes flat  and wrap the sheet pan tightly in plastic wrap.  Refrigerate for at least 1 hour or up to a week.
6.  Heat your oven to 375 degrees F.
7.  Arrange the chilled dough on a parchment lined cookie or sheet pan so you have 6 balls of dough spread evenly over the pan.  Any additional dough and they will run into each other when they bake.
8.  Bake for exactly 18 minutes.  Take them out and let them cool completely before eating.

Chocolate Crumb Recipe:

2/3 cup flour
1 teaspoon cornstarch
1/2 cup sugar
2/3 cup cocoa powder
1 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

1.  Pre-heat the oven to 300 degrees F.
2.  Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix until combined.
3.  Add the melted butter and paddle on low speed until the mixture starts to come together in small clusters.
4.  Spread the clusters on parchment paper on a sheet pan and bake for 20 minutes.
5.  Let the crumbs cool completely before using in a recipe or eating.

No comments:

Post a Comment