Momofuku Milk Bar Chocolate-Chocolate Cookies

Back in November I checked out the Momofuku Milk Bar cookbook from the library.  I made a couple of the recipes, but it proved to be a popular library book and I was not able to renew it.  Since there were cookie recipes I still wanted to make, I put the book on hold and got it again in February when I made Peanut Butter Cookies.   I recently got the book from the library again (they are so annoying always wanting their books back).

This time I tried the Chocolate-Chocolate Cookies which are described as an ode to Christina Tosi’s favorite baked good, the fudge brownie.   Like the other recipes I’ve tried from this book, this one also required making another recipe first, this time for Chocolate Crumbs.  The crumbs are made from cocoa powder, cornstarch, flour and sugar that are mixed with melted butter to form crumbs.  The crumbs are then baked and end up like crunchy cookie bits.  If you can keep yourself from eating the whole pan, some of these crumbs make their way into the cookies!   They would be great on ice cream or grasshopper pie or even on yogurt.  They’re also good by the handful…

The cookie itself is a seriously dark and rich salty chocolate cookie.  Mine came out fat and crinkled on top.  I was expecting a soft cookie, but these were pretty crunchy on the edges, whether due to over baking or the crumbs I’m not really sure.  I’m going to try baking them a little less next time to see if that helps make the centers fudgier.  The flavor is a lot like the cookie part of an oreo to me and the cookies are pretty addictive.  If I could stand the calories, I might try slathering some vanilla buttercream between two of them or use them for an ice cream sandwich.  I think I’ll be buying my own copy of this cookbook…

Momofuku Milk Bar Chocolate-Chocolate Cookies
Serves: 10
Deep and dark chocolate cookies with a salty bite and crunchy chocolate crumbs.
  • Chocolate Crumb:
  • ⅔ Cup (105g) all purpose unbleached flour
  • 1 tsp cornstarch
  • ½ Cup (100g) sugar
  • ⅔ Cup (65g) cocoa powder (preferably Valrohna)
  • 1 tsp. kosher salt
  • 6 Tbsp. (85g) unsalted butter, melted

  • For the cookies:
  • 16 Tbsp (225g) unsalted butter at room temperature
  • 1½ C (300g) sugar
  • 2 Tbsp. corn syrup (or ¼ cup glucose)
  • 1 egg
  • ¼ tsp. vanilla extract
  • 2 oz. (60g) 55% chocolate (semi-sweet), melted
  • 1¼ Cups (200g) all purpose unbleached flour
  • ¾ Cup (100g) cocoa powder, preferably Valrohna
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • 1¾ tsp. kosher salt
  • ½ recipe of the Chocolate Crumbs
  1. Make the Crumbs:
  2. Heat the oven to 300F. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle and paddle on low speed until mixed.
  3. Add the butter and paddle on low until the mixture starts to come together in small clusters.
  4. Spread the clusters on a parchment lined pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  5. Let the crumbs cool completely before using in a recipe or eating.
  6. Make the cookies:
  7. Combine the butter, sugar and corn syrup in a stand ixer fitted with the paddle and cream together on medium-high for 2-3 minutes. Scrape the sides of the bowl, add the egg, vanilla and melted chocolate and beat for 7-8 minutes.
  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 minutes. Scrape down the sides of the bowl.
  9. Still on low, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
  10. Using a 2¾ ounce ice cream scoop (or a ⅓ cup measure), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough flat. Wrap tightly in plastic wrap and refrigerate for an hour or up to 1 week. Do not bake the cookies from room temperature or they will not bake properly!
  11. Heat the oven to 375F.
  12. Arrange the chilled dough at least 4 inches apart on parchment lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. It's hard to tell when dark chocolate cookies are done. IF they still seem doughy in the center, give them 1 more minute but no more than that.
  13. Cool the cookies completely on the sheet pan before transferring to a storage container.
Kosher salt is a larger grained salt and is less salty than the same amount of table salt. If you don’t have Kosher salt, be sure to reduce the amount of salt you use or the cookies will be too salty.

These cookies are VERY large but they do come out best at the specified size. If you make them smaller, be careful to adjust the baking time.


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