These rich chocolaty cookies really can bring good luck. They put smiles on grumpy faces, and have brightened plenty of gloomy days.
Makes 25
¾ cup (120 grams) all purpose flour
3 tablespoons (18 grams) Dutch-processed cocoa powder, sifted
Scant 1 teaspoon (4 grams) baking powder
½ teaspoon (4 grams) salt
3 eggs
1 cup (190 grams) white sugar
¼ cup (60 grams) dark brown sugar, packed
3 tablespoons (45 grams) unsalted butter
8 ounces (226 grams) chocolate, I suggest a dark 63% but choose the flavor you like best
1 tablespoon oil, such as algae or avocado oil
2 teaspoons Madagascar vanilla
2 ounces (56 grams) milk chocolate, finely chopped
In a small mixing bowl, combine the flour, sifted cocoa powder, baking powder, and salt. Set aside.
Meanwhile, preheat the oven to 350°F (176°C).
In a stand mixer, or using a handheld mixer, whisk the eggs on high for several minutes. Once they have started to turn light and foamy, slowly add the sugars. Continue to whip for 6-7 minutes, until pale and thick.
While the eggs whip, combine the butter and dark chocolate in a microwave safe bowl. Melt the chocolate and butter together in 30 second increments until blended and smooth.
Pour the oil and vanilla into the whipped eggs and mix on medium speed for thirty seconds, or until combined. Add in the warm melted chocolate and butter, mixing until mostly combined. At this point add the flour and cocoa mixture as well as the chopped milk chocolate. Mix just until everything comes together.
Allow the batter to sit for 5 minutes before scooping. Using a ¾ ounce ice cream scoop, scoop the dough into golf ball sized rounds of cookie dough. If baking immediately, place the cookie dough on a baking sheet with a sil pat or piece of greased parchment paper. Leave several inches of space between each cookie.
Bake for 6 minutes, or until the tops of the cookies are cracked and the centers still feel slightly soft and fudgy. Remove the cookies from the oven and cool for five minutes.
Leftovers can be stored at room temperature for 2 days. Unbaked cookies can be stored in the fridge for up to one week, or the freezer for up to a month. Thaw frozen cookie dough before baking. To thaw, leave the cookie dough overnight in the refrigerator. If baking refrigerated dough, increase baking time by 30 seconds.
