Chocolate is woefully under-represented on this blog compared to the role it plays in my life. I’d say I eat chocolate almost every day, sometimes in moderation and sometimes, frankly, not. But most of the chocolate I eat these days is in pure, unadulterated bar form. I don’t bake with it much anymore because, in a perplexing twist of fate, I have a child who doesn’t like chocolate. She spits out a cookie, face twisted in disgust, if she finds an errant chocolate chip in her mouth. It’s unfathomable to me, but I work with it and mostly bake without chocolate.
So when I make something chocolate, I like to go all-out. These cookies are all-out. Are you still mulling over what nice thing to do for your dad for Fathers Day? Skip down to the ingredients list and start baking.
The brookies (brownies+cookies=brookies) recipe on this site is one of my favorite chocolate cookie recipes. This is the other. Those are chewy; these are a decadent, chocolatey, crumbly sable, packed with chunks of chopped bittersweet chocolate. The recipe comes from French pastry chef Pierre Hermé, Dorie Greenspan published in her book Baking: From My Home to Yours, and I found it via The Splendid Table. Thank goodness.
The only warning I will offer is this: the dough can be quite crumbly, and if it is too crumbly it will be difficult to slice into cookies. I have read that using high-quality cocoa powder makes the dough easier to handle, but I used up some decidedly low-quality cocoa powder this time and the cookies came out fine. If your dough is truly too crumbly to form into logs, stir in a spoonful of milk and the dough will come right together. You’ll lose a tiny bit of the light, sandy texture, but the cookies will still be delicious.Chocolate Chocolate Chip Cookies: Sift 1 1/4 c. flour with 1/3 c. cocoa powder and 1/2 tsp. baking powder. (Confession: I never sift my flour. But I DO sift cocoa powder, since it can be lumpy, and here I just combine the dry ingredients and sift them together.) Put 11 Tbsp. room-temperature butter in the bowl of a stand mixer and run it for a minute until butter is creamy. Add 2/3 c. brown sugar, 1/4 c. white sugar, 1/2 tsp. fleur de sel (or 1/4 tsp. fine sea salt), and 1 tsp. vanilla extract, and beat on medium speed for 2 minutes. Add the dry ingredients and mix on low speed just until the ingredients are combined into a crumbly dough, about 30 seconds. Add 5 oz. chopped bittersweet chocolate and mix briefly one last time.
Place two 16″ sheets of plastic wrap on the counter and divide the dough between them. Form each into a a log about 1 1/2″ in diameter and tightly wrap each in plastic. Refrigerate at least 3 hours, or up to 3 days, or freeze up to 3 months. Slice dough into 1/2″ rounds, just patching them back together if they crumble. Place 1″ apart on a cookie sheet and bake at 325 for 12 minutes (add a minute or two if you’re baking them from frozen), until the tops look dry. Transfer the cookies to a cooling rack and have a glass of milk ready when you serve them.