Melt, Chop, and Drizzle Your Way to Choco-Cookie Nirvana, Because It's Monday

Yahoo Food

Ann Mah

It’s easy to put the chocolate in the cookie. But what about adding it three times? Featuring chocolate in nearly every conceivable form—melted, chopped, and drizzled—these rich cookies are like the triathlon of cocoa. Developed by Brooklyn’s Mast Brothers, the recipe starts with more than a pound of bittersweet chocolate. Some of it’s melted and stirred into the dough, some is chopped into chunks that stud the cookie, while the remaining amount gets drizzled on top in an unctuous glaze. Be sure to time your cookie consumption carefully—they’re decadently gooey when warm from the oven, but if you eat them too soon they fall apart. Or, if you have tremendous discipline and willpower, make them ahead of time and store in an airtight container—we’ve heard they last for two days at room temperature.

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GLAZE CHOCOLATE-CREME FRAICHE COOKIES
Recipe by Rick and Michael Mast
Makes about 4 dozen

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You’re welcome.

Ingredients
20 oz. bittersweet chocolate (at least 70% cacao), chopped, divided
1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups (packed) brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
2 tablespoons crème fraîche or sour cream

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Preparation
Place racks in lower and upper thirds of oven; preheat to 350°. Heat 8 oz. chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.

Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add eggs and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 oz. chopped chocolate. Cover and chill dough until firm, at least 30 minutes.

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Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2” apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15–18 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to wire racks and let cool.

Melt remaining 4 oz. chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set, 15–20 minutes.

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