Thursday, March 31, 2011

Tartine Bakery Deluxe Double Chocolate Cookies

Usually when I make cookies it's not planned. A sudden craving hits and I need to make them now. When I was looking through my list of 'to make' recipes a lot of them required hours of refrigeration, which wasn't going to work. So I picked this one since it was a new recipe I had all of the ingredients for and wouldn't take long. These cookies are very, very soft. There's no crispy/crunchiness to them at all. They're very decadent..-pure chocolate. Be sure you have plenty of milk in the fridge before you make'll need it. They were good and i'm glad I tried them, but I think i'll stick to my 'go to' double chocolate cookie recipe.

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
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  1. These look so good! I love their thickeness. Nothing like satisfying a craving...

  2. Did I ever tell you how much I love the color of your kitchen? Love it. Matches the plate, too. Nice. :)

  3. I made them too! How delicious they are!
    I leave you the link to see my entry (in Spanish):

  4. Hi. I've made these cookies many many times and they are to die for good. Thank you for sharing the recipe as I misplaced mine and originally copied it from Tartines cookbook which was borrowed from the library. Im a little confused on the order of ingredients as they are mixed. I recall the book advised that when adding the ingredients the milk should be put in last. They explained the reasoning but I don't recall what this does to the batter. Meaning does it make it fluffier or make the texture more velvety? . I have always put the milk in last. after the flour and had pretty good luck. I may have remember incorrectly so I'm curious if this works better or if anyone has made them the two different ways and what were their observations. Just curious. In general ow does the order of ingredients (besides butter and sugar being the first) change the cookie?