Momofuku Milk Bar Chocolate-Chocolate Cookies


Deep and dark chocolate cookies with a salty bite and crunchy chocolate crumbs.
Chocolate Crumb:
⅔ Cup all purpose unbleached flour
1 tsp cornstarch
½ Cup sugar
⅔ Cup cocoa powder
1 tsp. kosher salt
6 Tbsp. unsalted butter, melted

For the cookies:
16 Tbsp unsalted butter at room temperature
1½ C sugar
2 Tbsp. corn syrup
1 egg
¼ tsp. vanilla extract
2 oz. 55% chocolate (semi-sweet), melted
1¼ Cups all purpose unbleached flour
¾ Cup cocoa powder,
¾ tsp. baking powder
¼ tsp. baking soda
1¾ tsp. kosher salt
½ recipe of the Chocolate Crumbs
Make the Crumbs:
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.
Add the butter and paddle on low until the mixture starts to come together in small clusters.
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.
Let the crumbs cool completely before using in a recipe or eating.
Make the cookies:
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.
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.
Still on low, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
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!
Heat the oven to 375F.
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.
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.