So back in December, I talked about how I made two different batches of cookies from The Blue Bottle Craft of Coffee, because I could not choose one over the other. These, at last, are those other cookies. The holidays came and went before I knew it, and I realized it might be best to hold onto this post until late January, when healthy resolutions become a little more “flexible” and thoughts start to turn to the chocolatey decadence of Valentine’s Day.
And these cookies are deliciously decadent. The raw batter is ahh-may-ziing [say it in a sing-song voice]. The one place I went wrong was when I decided to make these normal size cookies, rather than following the instructions to make them semi-ginormous. Honestly, I don’t know what I was thinking when I did that. (Actually, I was probably saying to myself, “If I make these normal size, then I can eat four at a time and it’ll be ok!”) But as a person who loves those dinner plate–sized cookies that actually taste more like one giant brownie, I should know better.
My misstep on size, however, did lead to something delicious. Because I was missing the gooey decadence that comes with a bigger cookie, I found myself craving some other texture, and perhaps a little sweetness. And because I had a pomegranate and a jar of raspberry jam lying around, jammy madness ensued.
Now, I ate these like an open-faced cookie sandwich, and I feel a little undignified telling you that. I guess that’s because an open-faced cookie sandwich isn’t exactly something that can be prepared and stored. So you instead have to picture me sitting there with my jar of jam and bowl of pomegranate seeds, going to town on a pile of cookies. If you’re alone, I totally recommend giving that method a try. If you do make them into true cookie sandwiches, you can store them and eat them at reasonable intervals I suppose. But the pressure of the top cookie does tend to cause jammy pomegranate messes. So no matter what you do, it’s probably best if you just check your dignity at the door. You’re eating a delicious, double-chocolate, messy cookie sandwich. Enjoy it. OWN IT.
Now, back to the original recipe. To cut the decadence of the chocolate, these cookies are studded with coarse sea salt. The Blue Bottle uses Maldon, but I saw this as the perfect opportunity to use my Old Salt Merchants sea salt. The flakes are gloriously huge, and perfect for these cookies. If you do choose a very large flake sea salt like this, I recommend upping the amount you use, as a teaspoon of very coarse anything will seem like much less than a teaspoon of the same thing, more finely ground.
HOLY CRAP, you guys, do you know what I just realized?! As I was thinking about the fact that the Blue Bottle book actually gives instructions on the amounts of sea salt to use depending on the coarseness, I realized that I don’t HAVE the book with me here in NY. And then I went into a mini panic. I wrote this whole post, and I can’t actually give you the recipe to make these things! But then I calmed down and decided that before I called J at 9:00am to tell him to go to my apartment immediately to find the BB book and recite the recipe to me, maybe I should check the Internet first. And sure enough, other people have made these things. THANK YOU, Internet. You are glorious.
Blue Bottle Double-Chocolate Cookies
yield: 9 large cookies
- 1 cup of all-purpose flour
- 1/3 cup of natural cocoa powder (not Dutch-process)
- 1/2 tsp baking soda
- 5 tbsp unsalted butter, at room temperature
- 1 cup of sugar
- 1 tsp high-quality coarse salt
- 1 egg, at room temperature
- 1 tbsp vanilla extract
- 3.5 oz dark chocolate, 62%-70% cacao, coarsely chopped
Sift together flour, cocoa powder, and baking soda into a medium bowl.
In another bowl of the bowl of your stand mixer, beat the butter on low until smooth, around 1–2 minutes. Add the sugar and salt and beat on low until well-combined. Scrape down the bowl, then beat at medium speed until the mixture becomes lighter in color and the texture becomes fluffier, around 5–6 minutes.
In another bowl, combine the eggs and vanilla extract and whisk vigorously until well blended. (As soon as you add the vanilla to the egg, begin whisking immediately. Most vanilla extracts are made with an alcohol base, and will curdle the egg if left to sit. [Mine appeared to curdle ever so slightly, but it still worked out fine.])
Slowly add the egg mixture in a steady stream to the bowl containing the butter, beating on medium speed until well-incorporated and very smooth, around 30 seconds. Scrape down the sides of the bowl and then mix on medium speed for another 30 seconds.
Scrape down sides of bowl, then add the flour mixture. Mix on low speed until uniform in texture. Scrape down the bowl again, then add the chopped chocolate. Mix on low speed until the color is a uniform brown and no streaks of white remain.
Using a rubber spatula, scrape the dough onto a piece of plastic wrap. Shape the dough into a rough disk, wrap tightly and refrigerate at least 3 hours and up to 5 days.
Preheat your oven to 350°. Line your baking sheet with parchment paper or a silicone mat.
Roll 1/4 cup portions of the dough into balls and place them on the baking sheet, spacing them at least 2 inches apart. (They’ll be big, so give them plenty of room.)
Bake 11–12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan midway through the baking time. Let the cookies cool on the pan for 10 minutes before transferring to a cooling rack.
Cookies are best when eaten immediately, but can be stored for up to 3 days in a airtight container.
(And if you do happen to want to try making these smaller as I did, form the dough into normal-sized balls [about the size of a golf ball] and bake for around 8 minutes.)