Page 35 - Classic Cookies with Modern Twists

Chewy Double Chocolate Cookies

I like to make these small—about the size of a silver dollar—and
sandwich a little scoo p of ice cream or a dollop of marshmallow
cr eam between two. But there’s no need to g ild the lily: these
cook ies are r ich and fudg y, with a brownie-like texture that’s

satisfying on its own . Be sure to use a good dark chocolate with a
higher caca o perce ntage (at least 60 percent) for less sweetness and
a more intense avor.

MAKES THIRT Y-FOUR 2-INCH COOKIES

¼ cup plus 2 tablespoons all-purpose flour

¼ teaspoon baking powder
½ teaspoon fine sea salt

½ cup (1 stick) unsalted butter
14 ounces bittersweet chocolate, coarsely chopped, divided

3 eggs , room temperature

¾ cup suga r
2 teaspoons vanilla extract

1. In a medium bowl, whisk together the our, baking powder,
and salt. Set aside. In a double boiler, or a met al bowl suspended
over a pot of barely simmering water, melt the butter and 1¼
cups of the chocolate, stirring occasionally until completely
smooth. Remove the pot from the heat but leave the bowl

suspended over the warm water.