Tartine Bakery Deluxe Double Chocolate Cookies
8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate (I used Guittard 72% cacao)
1 cup plus 1 tablespoon all-purpose flour
½ cup plus 2 tablespoons SCHARFFEN BERGER Natural Cocoa Powder (It was Ghiradelli for me)
2 teaspoons baking powder
½ cup unsalted butter at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole milk
Directions: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl.
When the chocolate is melted, remove from the heat. Stir together the flour, cocoa powder, and baking powder. Set aside. Beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Beat in the salt and vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes (mine took longer). They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.
Yield: about 2 dozen