Total Time
1hr 14mins
Prep 1 hr
Cook 14 mins

Tartine Bakery

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; butter a baking sheet or line with parchment paper.
  2. Pour water to a depth of about 2 inches in a saucepan; place over medium heat and bring to a simmer.
  3. 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.
  4. Make sure the bowl is completely dry before you add the chocolate and that no moisture gets into the chocolate.
  5. Heat, stirring occasionally, just until the chocolate melts and is smooth; remove from heat and let cool.
  6. In a bowl, stir the flour, cocoa powder, and baking powder together; set aside.
  7. Using a stand mixer fitted with paddle attachment, beat the butter on med-high speed until creamy.
  8. Slow add the sugar; mix until the mixture is completely smooth and soft (scrape down sides of bowl as needed).
  9. Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
  10. Beat in the salt and vanilla, then add the melted chocolate; beat until incorporated.
  11. Add in the milk and beat until combined.
  12. Finally, add in the flour mixture; beat on low until incorporated.
  13. Drop dough by heaping tablespoonfuls onto baking sheet, spacing about 1 inch apart.
  14. Bake about 7 minutes, until cookies are just barely firm on top when lightly touched but are still very soft underneath.
  15. They will get firmer as they cool; transfer cookies to a wire rack and cool.

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