And oh so far away
I was in a social club
Lived on sorority row
It probably isn’t appropriate to riff on a Carpenters song in the same post as a cookie recipe. It also isn’t particularly appropriate or appealing to use the words dirt and cookie in the same sentence.
But anyways. I think we’ve already talked about the whole sorority thing right? I loved my Hellenic days and now more than 20 years later, I continue to be impressed by the accomplishments of the women I chose as friends in college.
But what does this have to do with dirt? Long before Pinterest, some clever member came up with (or borrowed) a bid-day treat that was as much an institution in our organization as owls and the Chi Omega Symphony: flower pot sundaes.
Nowadays, anyone who can Google garden party knows what these are. Crafted in tiny flower pots, a layer of ice cream is topped with fudge and then finished with ground-up Oreo cookies. A straw is inserted into the concoction so that an actual daisy pops out of the center.
Pretty mundane by today’s standards, but in the mid-nineties, these were the pinnacle of sophistication (at least to me…so take it with a grain of salt).
What does all of this have to do with today’s post? Well, I’ve been playing with Christina Tosi’s cookie recipes (again) and made her chocolate-chocolate cookies to get the wheels turning. Simple though it appears, this deep, dark treat is fortified by a chocolate crumb. Or, for the more literal, chocolate dirt (I think Ms. Tosi would support and encourage this idea).
Consider yourself warned. In the coming weeks, alternating between Via Corona posts, I have half a dozen riffs on Christina Tosi cookies. This one is a straight shot, but future cookies will feature ingredients like jalapeño, Nestle’s Quick, graham crackers, honey powder, crunch berries and Ritz cracker sand (in no particular order or combination).
Chocolate Chocolate Cookies
In milk momofulu milk bar by Christina Tosi
for the chocolate crumb
- 1/3 C, 53g flour
- 1/2 tsp cornstarch
- 50 g sugar
- 1/3 C, 53 g cocoa powder (preferably Valrhona
- 1/2 tsp kosher salt
- 3 TBS, 82 g butter, melted
- Heat oven to 300 degrees
- Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with a paddle attachment. Paddle on low until mixed.
- Add the butter and mix on low until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the clusters occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temp or 1 month in the freezer.
for the cookies
- 15 TBS, 2 sticks, 225g butter at room temp
- 1 1/2 C, 300g sugar
- 1/4 C, 100g glucose
- 1 egg
- 1/4 tsp vanilla
- 2 ounces, 60g 55% chocolate, melted (the chocolate police won’t come and arrest you if you use semi-sweet)
- 1 1/4 C, 200g flour
- 3/4 C, 100g cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 3/4 tsp kosher salt
- Chocolate Crumb
Combine the butter, sugar and glucose in the bowl of a stand mixer fitted with a paddle. Cream together on medium-high for 2-3 minutes. Scrape down bowl, add the egg, vanilla and melted chocolate. Beat for 7-8 minutes.
Reduce the mixer speed to low and add the flora, cocoa powder, baking powder, baking soda and salt. Mix just until the dough comes together–no longer than 1 minute, Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
Using a 5/8 ounce scoop (or heavily rounded tablespoon), 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 at room temp, they won’t bake properly.
Heat oven to 375 degrees.
Arrange the chilled dough a minimum of 3 inches apart on parchment-lined pans. Bake for 10 minutes, rotating pans halfway through. The cookies will puff, crackle and spread. It’s tough to gauge if a cookie that is this dark is done. If, after 10 minutes, the cookies still seem doughy in the center, give them another minute in the oven.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days, in the freezer they’ll keep for up to a month.