Have you ever been late to a party?
So late that everyone else seems to know all the best details, while you seemingly wander around aimlessly putting together the details from what you can overhear.
This was how I felt about Christina Tosi and Momofuku. I was very late to this party and now feel the need to make up for this.
In fact, this lateness combines perfectly with a vintage party I was invited to attend this weekend.
On my invite, I was asked to bring chocolate cookies, and what a perfect opportunity to try out the Chocolate-Chocolate Cookies I had been eyeing up from her book MILK.
Before I put on my genuine 50s dress with red lipstick to attend in vintage style, I stepped into the kitchen to create the request.
Notes: I ran out of time to refrigerate it prior to cooking but they still turned out great, however, I feel that they would be fluffier if refrigerated.
I noted that the salt required is quite strong in the cookies so halve this if you wish.
Recipe taken from Momofuku Milk Bar by Christina Tosi via Will Travel For Food blog
Chocolate Crumb Recipe
2/3 cup flour
1 tsp cornstarch
1/2 cup sugar
2/3 cup cocoa powder
1 tsp salt
85g butter, melted
Preheat the oven to 150ºC/300F.
Place all dry ingredients in a bowl and combine. Add the butter and mix until the mixture resembles crumbs. Place on a lined baking tray and bake for 20 minutes.
Set aside to cool or alternately keep in the freezer for up to a month.
225g butter, at room temperature
1 1/2 cups sugar
1/4 cup glucose syrup (or 35 g corn syrup)
1g vanilla extract
60g dark chocolate, melted
1 1/4 cups flour
3/4 cup cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1 3/4 tsp salt
1/2 recipe chocolate crumbs
Place the butter, sugar and glucose syrup in a bowl and cream for 2 to 3 minutes. Add the egg, vanilla essence and melted chocolate and combine until well mixed and continue to beat for a further 6 minutes until fluffy.
Add the dry ingredients and mix until just combined. Add the chocolate crumb mixture and mix into the cookie mixture until well combined.
Shape into a round cookies with an ice cream scoop and place on a lined cookie tray.
Refrigerate for a minimum of an hour or up to a week.
Preheat the oven to 190ºC/375F and place in the oven for about 12 minutes.
The cookies will keep for 5 days or can be frozen for up to a month.