makes 10 to 15 cookies
An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection. Every year I use these babes as a base to build an enchanted Peeps forest - and add a little friendship bracelet garland for extra cheer!
225 g butter, at room temperature 16 tablespoons (2 sticks)
300 g sugar 1 ½ cups
100 g glucose ¼ cup
1 g vanilla extract ¼ teaspoon
60 g 55% chocolate, melted 2 ounces
200 g flour 1 ¼ cups
100 g cocoa powder, preferably Valrhona ¾ cup 3 g baking powder ¾ teaspoon
1.5 g baking soda ¼ teaspoon
7 g kosher salt 1 ¾ teaspoon
½ recipe Chocolate crumb (below)
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, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away 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 ¾ 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°F.
6. Arrange the chilled dough a minimum of 4 inches apartment 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 when a cookie that is dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another minute in the oven, but not more.
7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage. At room temp, the cookies will keep for 5 days; in the freezer, they will keep for 1 month.
makes about 350 g (2 ½ cups)
105 g flour 2/3 cup
4 g cornstarch 1 teaspoon
100 g sugar ½ cup
65 g cocoa powder, preferably Valrhona 2/3 cup 4 g kosher salt 1 teaspoon
85 g butter, melted 6 tablespoons
1. Heat the oven to 300°F.
2. Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
4. Spread the clusters on a parchment-or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.