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Chocolate-Chocolate Cookies

If you’re not a fan of chocolate in a big way, you might want to go find some of my other recipes today. But, if you are a fan of all things chocolate, I may have found your new favorite cookie.

These amazingly chocolate cookies come to us from the incredible Momofuku Milk Bar and their cookbook. I’ve had the book for a while, but I just recently pulled it back off my bookshelf and became engrossed.

Chocolate-Chocolate Cookies are deep, dark, rich chocolate cookies sure to please true chocolate lovers. - Bake or Break

Christina Tosi, the brains behind Milk Bar, refers to these cookies as an ode to fudgy brownies. To me, they are much richer than any brownie I’ve ever had. Seriously, this is a lot of chocolate. And, even better, they qualify as sweet & salty as well.

This recipe is a good two-day recipe. It’s not difficult, but there are two distinct stages of preparation that are best tackled on separate days. Worth every second.

Chocolate-Chocolate Cookies

Yield about 24 cookies
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes

Chocolate-Chocolate Cookies are deep, dark, rich chocolate cookies sure to please true chocolate lovers.

Chocolate-Chocolate Cookies

Ingredients

For the chocolate crumb:

  • 1/3 cup all-purpose flour*
  • 1/2 teaspoon cornstarch
  • 1/4 cup granulated sugar
  • 1/3 cup Dutch-process cocoa powder**
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted

For the cookies:

  • 1 & 1/4 cups all-purpose flour*
  • 3/4 cup Dutch-process cocoa powder**
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 & 3/4 teaspoons kosher salt
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 2 ounces semisweet (about 60%) chocolate, melted

Instructions

To make the crumb:

  1. Preheat oven to 300°. Line a baking pan with parchment paper or a silicone liner.
  2. Using an electric mixer on low speed, mix flour, cornstarch, sugar, cocoa powder, and salt. Add melted butter and continue mixing until the mixture starts to form small clumps.
  3. Spread crumbs on prepared pan, breaking them up if necessary. Bake for 20 minutes. Crumbs will be slightly moist to the touch but will dry and harden as they cool. Cool completely before using. Store in an airtight container for 1 week or refrigerate for 1 month.

To make the cookies:

  1. Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat butter, sugar, and corn syrup until combined. Add egg, vanilla, and melted chocolate, and beat until thoroughly combined.
  3. Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Add chocolate crumbs and mix just until combined.
  4. Scoop dough by 3 tablespoons (a cookie scoop works great) onto a parchment-lined pan. Slightly flatten each cookie. Wrap the pan in plastic wrap. Refrigerate for at least 1 hour (or up to 1 week).
  5. Preheat oven to 375°.
  6. Place dough about 3 inches apart on baking sheets lined with parchment paper or silicone liners. Bake for 18 minutes. If cookies are still doughy in the center, bake for 1 more minute. Do not overbake.
  7. Cool cookies completely on pans.

Notes

*Most of Momofuku's recipes use bread flour. I used an equivalent amount of all-purpose flour as was pleased with the results.

**Use the good stuff for these cookies. Try Valrhona or Guittard. 

Recipe adapted from Momofuku Milk Bar.

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    16 Comments on “Chocolate-Chocolate Cookies”

  1. What a funny coincidence, I just had lunch at Momofuko today! I’m obsessssed with the Milk Bar, and chocolate cookies are one of my all-time faves, so basically I love everything about this post 🙂

  2. I love rich and chocolatey, so these cookies sound like a winner to me!

  3. Sometimes these 2 day recipes are the best!

  4. I made these last week. Totally worth the effort. I couldn’t resist adding some chocolate chips to the batter before baking, though. They were fabulous! Loved the salty taste.

  5. Is this open to Canadians?

  6. Can’t wait to make these!

  7. Pinned these cookies and can’t wait to have time to make them!!!!

  8. Sorry, Liz. They require a US shipping address.

  9. These cookies sound and look delicious! I will be trying them next week. Thanks for offering the giveaway.

  10. Everything I’ve made from thr milk bar cookbook has been a hit. Usually a little bit of work, worth the effort.
    Mimi

  11. Chocolate on chocolate … the optimal way to do any kind of baking IMO. 🙂 Wow. Totally added this recipe to my scrapbook. All those photos are missing is an entire jug of ice cold milk.

  12. A homemade fruit and nut granola bar – I think I’ll make some now.

  13. These sound wonderful

  14. So want to win!!

  15. sounds delicious!! Looks sooooo good!

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