"The cookie debate is over. O-ver." Those words, written about these cookies by Hillary's colleague at the A.P. who wrote a food column with his NYC chef wife, ring in my ears every time I go to make the Best Cookies Ever.
If you really, truly dislike dark chocolate, these cookies may not be for you. If not, make no mistake: These cookies are for you.
And they're easy. REALLY easy. Easier than chocolate chip cookies, really. The only potential issue is getting your hands on some Dutch processed cocoa powder. It used to be right there in the baking section of every grocery store, but now I only ever see natural or a blend. Using a blend works all right, but these cookies are worth the investment of an order to Amazon.com for some dutch processed good stuff.
These cookies are known as "Korova cookies" and originated in a famous Parisian patisserie. I've tweaked the recipe a bit over the years, and the following is my version:
1 stick unsalted plus 3 tbsp salted butter, room temp
2/3 cup light brown sugar
1/4 cup sugar
1/4 tsp fine sea salt, rounded. Not piled high, but softly rounded.
1 tsp vanilla
1 1/4 cup flour
1/3 cup Dutch-processed cocoa powder
1/2 tsp baking soda
5 ounces bittersweet chocolate, chopped into small bits (I usually take a hammer to a bar of Ghiradelli 70% cacao, but lately I've become lazy and I use the 60% cacao chocolate chips - either can be found in the baking section of any grocery store ... the actual bar IS better, if you have a hammer).
(1) Sift the flour, cocoa powder, and baking soda together. If you're feeling lazy, you can just run a whisk through it.
(2) Beat butter until light and fluffy. Add sugars, sea salt, and vanilla.
(3) Add dry ingredients to wet, and mix until just combined. Add the chocolate bits and don't mix much more.
(4) Divide dough in half and form into two logs, about 1 to 1.5 inches thick, like so:
(5) Refrigerate at least an hour. If you go much more than that, let it soften a bit.
(6) Slice dough about 1/2 an inch thick. The cookies will fall apart a little, but just form them back into circles as best you can. Bake on cookie sheet lined with wax paper at 325 degrees for ten minutes.