Tartine's Deluxe Double Chocolate Cookies

dropped cookies by tablespoon and they will flatten out in the oven. 

Will be originally puffy, and then will flatten out in oven

Made these for my daughter’s violin recital. It used both cocoa powder and melted chocolate. Cookies are pretty good! Even my mom liked them!

Tartine’s Bakery Deluxe Double Chocolate Cookies

Ingredients:

·       8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate (used semi-sweet chocolate chips)

·       1 cup plus 1 tablespoon all-purpose flour

·       1/2 cup plus 2 tablespoons SCHARFFEN BERGER Natural Cocoa Powder

·       2 teaspoons baking powder

·       1/2 cup unsalted butter at room temperature

·       1 cup plus 2 tablespoons sugar

·       2 large eggs

·       1/4 teaspoon salt

·       1 teaspoon vanilla extract

1/3 cup milk

Directions:

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat. (Microwaved semi-sweet chocolate chips for 1 minute and then stirred)

Stir together the flour, cocoa powder, and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed. Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.

Drop the dough by heaping tablespoonfuls (used 1 tablespoon) onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes (baked 12 cookies on 1 sheet at 7 min). They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.