Prep 45 mins
Cook 16 mins
- 3 ounces unsweetened chocolate, chopped
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons cool unsalted butter, cut into small pieces
- 1⁄4 cup vegetable shortening
- 1 cup packed dark brown sugar
- 1⁄4 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1⁄4 cup milk (whole or low-fat but not nonfat)
- Position rack in the center of the oven; preheat oven to 350°; line a baking sheet with parchment paper; set aside.
- Add chocolate to the top of a double boiler set over about 1 inch of simmering water, placed over medium-high heat.
- Stir with a heat-safe rubber spatula or wooden spoon until half the chocolate has melted, then remove the top part of the double boiler; continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
- In a mixing bowl, whisk the flour, baking soda, and salt until uniform; set aside.
- In another bowl, beat the butter and shortening, using an electric mixer at medium speed, until softened and smooth (about 1 minute).
- Add in brown sugar and sugar; continue beating about 2 more minutes, until pale brown, thick, but still somewhat grainy.
- Beat in egg and vanilla, then pour in chocolate all at once and beat until smooth, about 1 minute.
- Using a wooden spoon/spatula, stir in the flour mixture just until you can see no white streaks in the batter; stir in the milk until moderately smooth, then stir in the remainder of the flour just until uniform—there may still be small lumps in the soft, wet batter.
- Drop by heaping tablespoonfuls onto baking sheet, keep 2-inches apart.
- Bake for 16 minutes, rotating sheet once during baking.
- When done, the cookies will have rounded, bumpy tops.
- Remove baking sheet form oven and press the cookies lightly with a spatula, flattening them at tad to create smoother, rounded tops.
- Cool 2 minutes on the baking sheet; transfer cookies to wire rack to cool completely.