Chocolate Chocolate Cookies

• FOR THE CHOCOLATE CRUMB:
• 2/3 cups Flour
• 1 teaspoon Cornstarch
• 1/2 cups Sugar
• 2/3 cups Cocoa Powder
• 1 teaspoon Kosher Salt
• 6 Tablespoons Melted Butter
• FOR THE COOKIE DOUGH:
• 1 cup Butter, Room Temperature
• 1-1/2 cup Sugar
• 1/4 cups Glucose
• 1 whole Egg
• 1/4 teaspoons Vanilla Extract
• 2 ounces, weight 55% Chocolate, Melted
• 1-1/4 cup Bread Flour
• 3/4 cups Cocoa Powder
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1-3/4 teaspoon Kosher Salt
• 1-1/4 cup Chocolate Crumb (Recipe Above)

1. For the crumb:
2. Preheat the oven to 300 F.
3. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
5. Remove pan from oven. Allow the crumbs to cool completely before using (or eating!). Store in an airtight container for up to 1 week at room temperature or up to 1 month in the fridge.
6. For the cookie dough:
7. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar and glucose and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg, vanilla and melted chocolate, and beat for 7 to 8 minutes. The dough will have doubled in size and will be very fluffy with no streaks of fat.
8. Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.
9. With the mixer on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
10. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly.
11. When ready to bake the cookies, preheat the oven to 375 F.
12. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. If after 18 minutes the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.
13. Cool the cookies completely on the sheet pans before transferring them to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
14. Cassie's Notes:
15. I baked my cookies for exactly 18 minutes and they came out perfectly but watch in the last few minutes so that you don't overbake them.
16. I followed the recipe exactly as written for these and we adored them. I wouldn't change anything for the next time that I make them.
17. Recipe from Momofuku Milk Bar Cookbook.

chocolate crumb, flour, cornstarch, sugar, cocoa, kosher salt, butter, cookie dough, butter, sugar, glucose, egg, vanilla, chocolate, bread flour, cocoa, baking powder, baking soda, kosher salt, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-chocolate-cookies/ (may not work)