I think everyone has a few people in their life who seem to be connected to all the right people. They just seem to know everyone worth knowing, or at very least know how to get connected to them.
For me, my uncle is one of those people. Recently, one of those connections of his ended up indirectly leading to a new job for me.
It seemed only fitting that I thank him somehow. And, for me, that pretty much always means: baked goods.
Not only is my uncle a well-connected man, he is also one of the biggest chocolate lovers I know. The chocolate-y-er (don’t judge me), the better. I’m sure he wonders how I am related to him with my dislike of chocolate. So when I found a recipe for Chocolate Chocolate Cookies, I knew I had to make them for him.
I pretty much left the recipe as I found it, with one small alteration: I upped the chocolate factor. Yes, I managed to increase the chocolate-y-ness (stop judging!) in double chocolate cookies. Instead of using regular cocoa powder in the chocolate crumb and the cookie batter, I opted to use double-dutch dark cocoa, a mix of Dutch-process cocoa, for intense chocolate flavor, and black cocoa, for super rich color. The result? An intense, knock-your-pants-off, deep dark chocolate cookie. You’re gonna need a glass of milk for these.
Oh, and my uncle loved them.
- ⅔ cup flour
- 1 teaspoon cornstarch
- ½ cup sugar
- ⅔ cup double-dutch dark cocoa
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 13 tablespoons unsalted butter, softened
- 1½ cups sugar
- 2 tablespoons light corn syrup
- 1 egg
- 1 teaspoon vanilla
- 2 ounces 60% baking chocolate, melted
- 1½ cups flour
- ½ cup double-dutch dark cocoa
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¾ teaspoons kosher salt
- ½ recipe chocolate crumb (about 1 heaping cup)
- Preheat the oven to 300 degrees. Line a sheet pan with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cornstarch, sugar, cocoa powder, and salt. Pour in the butter and mix with a spatula until all of the dry ingredients are moistened and small clusters begin to form.
- Spread the crumb onto the prepared sheet pan, breaking up any large clusters. Bake for 20 minutes; crumbs should still be slightly moist to the touch, and will continue to harden as they cool. Allow 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. (This recipe makes twice as much chocolate crumb as is needed for the cookies, so you can either make a second batch of cookies, or enjoy the crumbs on their own.)
- With an electric mixer, cream together the butter, sugar, and corn syrup on medium-high speed for 2-3 minutes, or until fluffy and fully combined, scraping down the sides of the bowl with a spatula as needed. Add in the egg, vanilla, and the melted chocolate; mix for another 7 to 8 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients until just combined, about 1 minute, being careful not to over mix the dough. Fold in the chocolate crumbs until just incorporated, about 30 seconds.
- Using a ¼ cup measuring cup, portion out the dough onto a parchment-lined sheet pan, slightly flattening the tops of the cookie dough domes. Cover the sheet pan tightly in plastic wrap and chill for at least 1 hour, or up to 1 week. Warning: Cookies will not bake properly from room temperature – don’t try it (unless you want a giant mess on your hands).
- When ready to bake, preheat oven to 375 degrees. Arrange the chilled dough about 4 inches apart on parchment-lined baking sheets (I was able to fit a maximum of 6 cookies on each of my large baking sheets). Bake for 18 minutes – cookies will puff, crackle, and spread. If, after 18 minutes, cookies still seem doughy in the center, give them 1 more minute in the oven – but no more!
- Allow cookies to cool completely on the baking sheets before storing in an airtight container for 5 days at room temperature or 1 month in the freezer.