The first time I had Milk Bar's Chocolate-Chocolate Cookies I was very annoyed. My boyfriend and I had spent an evening in New York city essentially walking in circles with a crowd we didn't much care for. As soon as we saw an opening, we bolted to the nearest Milk Bar (logically) and even though it was close to 11pm we found ourselves anxiously standing in a line stretching out the door. As we waited, we strategized which treat would turn the night around the fastest. Should we do birthday cake truffles? candy bar pie? Or maybe just a couple of my favorite Corn Cookies? We decided on cookies and then faced the #firstworldproblem of picking from six varieties. At that moment Zac uttered the most wonderfully perfect phrase - "screw it, I'm getting them all." And this my friends, is how we ended our night with a dozen Milk Bar cookies and smiles on our faces.
By now you all know my love for Milk Bar Corn Cookies, but Milk Bar Chocolate-Chocolate Cookies fall second only by a hair. The high-quality Valrhona cocoa powder and melted 55% Valrhona dark chocolate is what makes these cookies so amazing. The texture is similar to the Corn, with structured edges and a chewy center. Along with using high quality chocolate, the process for these cookies is extensive and includes making a chocolate crumb, incorporating glucose, and mixing for eight minutes straight. However, I can guarantee they are worth the effort and you can keep the unbaked dough in the freezer and enjoy them over a period of time.
Remnants of butter made polka dot patterns on my cookie sheet and reminded me of this scene from The Fresh Prince of Bel Air when Will insists it's not a real Philly Cheesesteak unless there's so much grease you can see through the bag. Similarly, I require my fingertips be shining with butter after indulging in these chocolate cookie for it to count as an authentic replica. I am happy to report back that this mission was successful.
Milk Bar Chocolate-Chocolate Cookies
Level of Difficulty: Advanced
for the chocolate crumb:
- 2/3 cup flour
- 1 tsp. cornstarch
- 1/2 cup sugar
- 2/3 cup cocoa powder (preferably Valrhona)
- 1 tsp. kosher salt
- 6 Tbs. butter, melted
for the cookie dough:
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1/4 cup glucose
- 1 egg
- 1/4 tsp. vanilla extract
- 2 ounces 55% chocolate, melted
- 1 1/4 cups bread flour
- 3/4 cup cocoa powder (preferably Valrhona)
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 3/4 tsp. kosher salt
- 1/2 recipe chocolate crumb, about 1 1/4 cup (recipe below)
to prepare the crumb:
- Pre-heat the oven to 300 degrees.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
- Allow the crumbs 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.
to prepare the cookie dough:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and glucose and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes. See the notes on this post for more information on the creaming process.
- Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.
- With the mixer on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
- Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.
- Pre-heat the oven to 375 degrees.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.
- Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
For more great recipes from Momofuku's Milk Bar Bakery, I highly suggest picking up a copy of the cookbook Click the image below for a link to Amazon.com