Christmas and the holidays – wonderful for catching up with friends and family, taking time out to remember the things that really matter, eating and drinking yourself into a stupor and much all round laughter and merriment. Bad for… well, your waistline, your clean eating regime and in my case, your blogging existence. Sorry… what.. you blog? Well exactly. Anyway, I’m not one to dwell, New Year, new beginnings and all that except who really wants or needs butter rich baked goods in January. The month of crawling back onto the wagon, cold turkey (the other kind) and a general holier than thou attitude. Fortunately (for who I’m still not quite sure) this week, we are celebrating a very belated happy birthday to my dear friend over at The D’Vine, everyone’s favourite fashionista, the gorgeous Divia H. Div’s Birthday you say? This calls for baked goods for sure, and chocolate, plenty of it, preferably culminating in some decadent and delicious dessert. Momofuku Milk Bar’s Chocolate Chocolate Cookies. Need I say more? Nail.Head.Hit. (it’s practically February right?)
This is not to say I haven’t baked in months. Quite the contrary I’ve been baking like a banshee. Let’s see, the beginning of December I did a big order for baby Indira’s 100 day banquet. Strawberry filled vanilla cupcakes, strawberry cream cheese frosting topped off with a personalised ‘Indira’ love heart – very pretty in pink! The following week I whipped up a wedding order of cupcakes in not one but two flavours. The bride’s favourite was chocolate so she got a double chocolate cupcake topped with valrhona ganache while the groom wanted his favourite, a key lime pie filled vanilla cupcake, topped with lime cream cheese frosting. A beautiful cupcake pairing for a lovely couple! We were then truly well into the Christmas season and I set out in pursuit of the perfect mince pie – 3 pastry recipes and hundreds of mince pies later I believe I got pretty close and knocked up a few more dozen of those. You just can’t beat a homemade mince pie – even the bad ones knock the socks of those cardboard store bought wannabes!! As for the Scottish contingent, I wasn’t content with just opening up a tin of M&S shortbread, delightful as it it, I had to make my own. Quite an experience and I will definitely be doing this again next Christmas.
The downside to all this baking (aside from the aforementioned waistline) was there was little time, or in fact daylight, to even manage to snap a few photos of any of my December creations let alone post on the blog and for that I am disappointed. I’m not even counting the whiskey laden fruit cakes, rich ricotta pound cakes and scrummy scones that also came shooting out the oven for the visiting tribes and of course the flourless chocolate cupcakes that my newly gluten intolerant cousin Danny just LOVED! I suppose I would be more disappointed however if I had stayed home all those exciting action packed afternoons and evenings out, to blog. Oh and did I mention my McBook died on me too! In any case, I’m here now and surely that’s all that matters and might I take this opportunity to wish you all a belated but no less heart felt Happy 2013 – May it bring you all that you wish for and more!
OK back to business – Momofuku Milk Bar’s Chocolate Chocolate Cookies. They’re awesome. They’re dark, rich and chocolately, sweet but not cloyingly so, with a healthy dose of salt to balance it all out. Christina Tosi describes them as a bit of a brownie tribute but I think they’re far better than that. And, as far as Milk bar recipes go, they’re not too laborious (see momofuku compost cookies) or maybe I’m just getting more forgiving in my old age. Prep then bake the chocolate crumb, fix the cookie dough, combine, scoop, mature – bake. First of Feb, get into the kitchen and make these, there’s no better way of saying; “hello 2013, I’m back!”
Chocolate Chocolate Cookies – Christina Tosi, Momofuku Milk BarThis recipe makes 10 – 15 cookies – I doubled the recipe and made around 30.
- 16 tablespoons (2 sticks) (225g) butter, at room temperature
- 1 1/2 cups (300g) sugar
- 1/4 cup (100g) glucose
- 1 egg
- 1/4 teaspoon vanilla extract
- 2oz (60g) 55% chocolate, melted
- 1 1/4 (200g) cups flour
- 3/4 (100g) cup cocoa powder, preferably Valrhona
- ¾ tsp baking powder 3/4 teaspoon
- ¼ tsp baking soda 1/4 teaspoon
- 1¾ tsp kosher/sea salt 1 3/4 teaspoons (I used Maldon)
- 1/2 recipe Chocolate Crumb (see below)
Cream the butter, sugar and glucose together in stand mixer for 2 to 3 minutes.
Scrape down the bowl then add the egg, vanilla and cooled melted chocolate – stir to combine
Now BEAT for 8 MINUTES
Add the flour, cocoa powder, baking powder, baking soda, and salt. With the mixer on the lowest speed stir until just combined (30 to 60 sec) – DO NOT OVER MIX.
Scrape down the bowl with a spatula
With the mixer still on low speed, add the chocolate crumbs. Stir until combined (another 30 sec)
Using a standard ice-cream scoop, portion out the dough while it is still soft into a large plastic container (ie. tupperware) lined with greaseproof paper.
When you have filled the layer, add another piece of greaseproof and as you do slightly flatten the tops of the cookies beneath. Add another layer of scooped cookie dough balls and continue until you have finished. Alternatively place in a few containers.
Put lid on container and place in fridge for at least 24hour but up to a week. I leave mine 3 days minimum.
DO NOT COOK COOKIES THAT HAVE NOT SET IN THE FRIDGE. THEY WON’T WORK.
Preheat oven 190°C/375°F – Prepare 2 large lined baking trays
Arrange the chilled dough on your lined baking trays. Don’t crowd. I only placed 6 cookies per tray as they were big and spread quite considerably.
Bake for 18 minutes. The Cookies should have spread, raised and cracked. In my fan over, 18 min was just a touch too long as some of the cookies browned slightly round the edges. 17mins was perfect.
Cool on baking tray for at least 10 minutes before carefully transferring to a cooling rack. The cookies are quite large and heavy and are quite fragile until completely cooled.
Chocolate CrumbMakes about 2 1/2 cups (about 350g)
- 2/3 cup (105g) flour
- 1 teaspoon cornstarch
- 1/2 cup (100g) sugar
- 2/ 3 cup (65g) cocoa powder, preferably Valrhona
- 1 teaspoon kosher/sea salt (I used Maldon)
- 6 tablespoons (85g) butter, melted
Preheat oven 150°C/300°F – Prepare a lined baking tray
Mix the flour, cornstarch, sugar, cocoa powder, and salt on low in stand mixer until combines.
Add melted butter and continue to stir on low until mixture comes together.
Spread the crumbs on a lines baking sheet and bake for 20mins.
Let the crumbs cool completely before using. Break up and extra large pieces.