these intense chocolate treats taste like fudgy brownies, although they definitelyhave the texture of cookies.
Soft and luscious, they will melt in your mouth. They’re best warm, a few minutes out of the oven (if you can wait thatlong).
MAKES A LITTLE LESS THAN 4 DOZEN COOKIES
1 cup all-purpose flour
1⁄2 cup cocoa powder, sifted
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, plus additional for greasing the baking sheets
2 ounces unsweetened chocolate, chopped
1 large egg, at room temperature
1 large egg white, at room temperature
1 1⁄3 cups sugar
2 teaspoons vanilla extract
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F.
2. Whisk the flour, cocoa powder, salt, and baking soda in a medium bowl until evenly colored; set aside. Butter two large baking sheets; set aside as well.
3. Cut the butter into small pieces, then place them and the chopped chocolate in the top half of a double boiler, set over a pot of lightly simmering water. If you
don’t have a double boiler, use a bowl that fits snugly over a saucepan of simmering water—but be careful of escaping steam, which can burn your hands. Stir the chocolate and butter until half the mixture has melted; remove the top part of the double boiler or the bowl from the pot and continue stirring away from the heat until all the chocolate and butter have melted. Transfer to a clean, medium bowl and cool for 5 minutes.
4. Beat the egg and egg white in a large bowl, using an electric mixer at low speed, until foamy. Raise the speed to medium and beat in the sugar, pouring it into the bowl in a slow, steady stream. Beat in the vanilla and continue beating until the sugar has mostly dissolved, about 2 minutes.
5. With the mixer running at low speed, pour in the melted chocolate mixture in a thin stream, stopping the mixer now and then so you can scrape down the sides of the bowl. Continue beating until all the melted chocolate and butter batter is a uniform, chocolaty brown.
6. Turn off the mixer, add the flour mixture all at once, then beat it in, first at low speed, then at medium speed. Continue beating until the dough gathers into a ball, about 1 minute. Do not mix by hand—rather, allow the mixture to establish the flour’s glutens.
7. Take a heaping teaspoon of the dough and roll it into a ball between your hands, so that it’s about the size of a small walnut. Place it on one of the prepared baking sheets, then continue rolling balls, spacing them about 1 1⁄2 inches apart on the sheets (see Note). If you don’t use up all your dough, cover the bowl loosely with a clean kitchen towel and let it sit at room temperature while you bake the first batch.
8. Bake for 5 minutes, then rotate the baking sheets top to bottom and back to front. Continue baking for about 6 more minutes until the cookies are puffed and lightly cracked. (The cookies will collapse a little as they cool.) Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks and cool completely. Cool the baking sheets for 5 minutes before buttering a second time and baking additional batches.
NOTE: You can make these cookies in advance, rolling out the balls, placing them on the baking sheets, and then storing them in the refrigerator, covered, for up to 8 hours.