Fudgy and rich with a nice salty roundness, this dough has a brownie-like quality perfect for a deeply chocolate cookie base.
Ingredients
225 g unsalted butter, at room temperature (2 sticks)
300 g granulated sugar (1 1/2 cups)
100 g glucose
1 egg
1 g vanilla extract (1/4 tsp)
60 g 55% chocolate, melted
200 g all-purpose flour
100 g cocoa powder, preferably Valrhona
3 g baking powder (3/4 tsp)
1.5 g baking soda (1/2 tsp)
7 g kosher salt (1 3/4 tsp)
Method
- Preheat your oven to 375° F (190° C).
- Combine the butter, sugar, and glucose in the bowl of a stand mixer with the paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl with the spatula, add the egg, vanilla, and melted chocolate, and beat for 7-8 minutes until very light and fluffy.
- 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. Scrape down the sides of the bowl.
- Incorporate any inclusions you choose to add on low speed, mixing no more than 30-45 seconds (or by hand if your inclusions are particularly fragile).
- Using a 2 3⁄4 -ounce ice cream scoop (or a 1/3-cup measure), scoop one portion of your dough onto a parchment-lined sheet pan and bake a tester cookie.
- Bake for 16 minutes, then assess your cookie: does it have the right balance of inclusions? Remember, you can only add to your existing dough, you can't take any inclusions out. Is 16 minutes enough time? Too much? What about oven temperature?
- You can bake as many tester cookies as you need to in order to assess your process thoroughly.
- Scoop the rest of your cookie dough onto parchment-lined sheet pans using your 2 3/4 ounce ice cream scoop (or a 1/3-cup measure) a minimum of 3 inches apart.