Prep 1 hr
Cook 14 mins
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1⁄2 cup cocoa powder, plus
- 1 tablespoon cocoa powder
- 2 teaspoons baking powder
- 1⁄2 cup unsalted butter, at room temperature
- 1 cup sugar, plus
- 2 tablespoons sugar
- 2 large eggs
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄3 cup whole milk
- Preheat oven to 350°; butter a baking sheet or line with parchment paper.
- Pour water to a depth of about 2 inches in a saucepan; place over medium heat and bring to a simmer.
- Put the chocolate into a stainless steel bowl that will rest securely in the rim of the pan and place it over, not touching, the water.
- Make sure the bowl is completely dry before you add the chocolate and that no moisture gets into the chocolate.
- Heat, stirring occasionally, just until the chocolate melts and is smooth; remove from heat and let cool.
- In a bowl, stir the flour, cocoa powder, and baking powder together; set aside.
- Using a stand mixer fitted with paddle attachment, beat the butter on med-high speed until creamy.
- Slow add the sugar; mix until the mixture is completely smooth and soft (scrape down sides of bowl as needed).
- Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
- Beat in the salt and vanilla, then add the melted chocolate; beat until incorporated.
- Add in the milk and beat until combined.
- Finally, add in the flour mixture; beat on low until incorporated.
- Drop dough by heaping tablespoonfuls onto baking sheet, spacing about 1 inch apart.
- Bake about 7 minutes, until cookies are just barely firm on top when lightly touched but are still very soft underneath.
- They will get firmer as they cool; transfer cookies to a wire rack and cool.