Makes about 12 large cookies
Found in a vintage Bon Appetit magazine, this refined, updated version is for serious chocolate lovers only. Decadent and irresistible. Contrasting textures of the crisp outer layer and chocolatey interior. Easier to make than you’d think possible. With only 10 ingredients, you probably have everything you need already in your pantry.
The key to making these cookies perfectly - pay attention to bake them until the edges are just set but the interior of the cookies are still soft when lightly touched. Leave them to cool completely before removing them from the pan.
WET INGREDIENTS 5 Tbsp butter, room temperature 1 cup plus 1 Tbsp granulated sugar 3 large eggs 10 oz semisweet chocolate, melted & cooled to room temperature 2 tsp vanilla extract
DRY INGREDIENTS 1/2 cup plus 1 Tbsp all-purpose flour 3 Tbsp unsweetened cocoa powder 1/4 tsp baking powder 1/4 tsp salt 6 ounces milk chocolate chips
DIRECTIONS Preheat oven to 350F degrees. In an electric mixer with whisk attachment, beat butter and sugar together until mixture is an even crumbly texture. No large lumps of butter should exist.
On low speed, beat eggs into butter mixture one at a time, until combined. Scrape down bowl. Turn mixer to medium-high speed, beating until mixture is pale yellow in color and light in texture, about 5 minutes.
Meanwhile, sift or whisk all dry ingredients together in separate bowl. Set aside.
Turn mixer off, scrape down bowl. With mixer off, add melted chocolate and vanilla. Turn mixer to medium and beat until mixture is smooth and is the consistency of chocolate frosting. Remove bowl from mixer.
Fold in dry mixture until almost fully incorporated. Fold in chocolate chips. Fold just until mixture is combined.
Place 1/4 cup portions onto a non-greased cookie sheet, spacing at least 2” apart on all sides.
Bake at 350F degrees on the middle rack for 16 - 20 minutes. Cookies should look dry on the exterior. The edges should be set, but the interior should not be completely set.
Remove cookies from oven. Sprinkle with sea salt or confectioners sugar if desired. Cool completely before removing them with a metal spatula.
Store cookies in an airtight, single layer. Will store for up to 5 days. Keep cookies longer by freezing them in a single layer in a freezer safe and air tight bag.
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