Milk Bar Chocolate Chocolate Cookies

I know I say this during every Milk Bar Monday post.  But seriously, these are heaven.  It’s my week to host this week so it probably comes as little surprise that I chose cookies.  But not just any cookies: heavenly chocolate cookies.

Tosi says these were created as an ode to the beloved fudgy brownie.  We love brownies in our house – they are really one of Paul’s favorites – and he adored these cookies, even more than I can explain.  I adored them too, not because they are perfectly salty.  Not because they are rich chocolatey perfection.  But because they represent the best part of the brownie: the chewy-almost-crispy edges.  I could care less about the center of the brownie pan…I only want the edges.  And these cookies have forever changed my brownie-loving life.

Oh, I guess I should also mention that the chocolate crumb in this recipe tastes exactly like brownie mix from the box.  Remember when I told you to go ahead and double the recipe for the birthday cake crumble?  Well, just go ahead and do the same here too.  You’ll munch on it as a snack while you are baking.  And you deserve it, so just go ahead and make some extra.

Milk Bar Chocolate Chocolate Cookies

I’ll say it again – this book is definitely my favorite baking cookbook.  Inventive, fun, unique recipes that blow my mind every single time.

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Audra of The Baker Chick
Jacqueline of The Dusty Baker
Krissy of Krissy’s Creations
Meagan of Scarletta Bakes
Nicole of Sweet Peony Blog

Milk Bar Chocolate Chocolate Cookies

PrintPrint Recipe

Chocolate Chocolate Cookie Recipe

Yield: 20 Large Cookies

Prep Time: 12 minutes

Cook Time: 18 minutes

Momofuku Milk Bar's recipe for chocolate chocolate cookies. A dense, chewy, chocolatey cookie that nods to my favorite part of brownies: the edges!


for the chocolate crumb:
2/3 cup flour
1 tsp. cornstarch
1/2 cup sugar
2/3 cup cocoa powder (preferably Valrhona)
1 tsp. kosher salt
6 Tbs. butter, melted

for the cookie dough:
1 cup butter, room temperature
1 1/2 cups sugar
1/4 cup glucose
1 egg
1/4 tsp. vanilla extract
2 ounces 55% chocolate, melted
1 1/4 cups bread flour
3/4 cup cocoa powder (preferably Valrhona)
3/4 tsp. baking powder
1/4 tsp. baking soda
1 3/4 tsp. kosher salt
1/2 recipe chocolate crumb, about 1 1/4 cup (recipe below)


to prepare the crumb:

Pre-heat the oven to 300 degrees.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.

Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.

to prepare the cookie dough:

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and glucose and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes. See the notes on this post for more information on the creaming process.

Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.

With the mixer on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.

Pre-heat the oven to 375 degrees.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Cassie’s Notes:
I baked my cookies for exactly 18 minutes and they came out perfectly but watch in the last few minutes so that you don’t overbake them.

I followed the recipe exactly as written for these and we adored them. I wouldn’t change anything for the next time that I make them.

Milk Bar Chocolate Chocolate Cookies