Deluxe Double-Chocolate Cookies

READY IN: 1hr 14mins
YIELD: 36 cookies




  • 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.