Got Milk?

Milk isn't a staple in the Chinese diet. When I was little, milk only came unpasteurized in glass bottles. The only way we'd consume it was to boil it in the morning for breakfast. To this day, my parents will only drink warm milk. Even I, after all these years, haven't gotten quite used to cold milk. So to me, the unquestioned pairing of a glass of cold milk with cookies is only an American concept instilled through all those "Got Milk?" commercials.

With all that blabbering about milk, you'd think that's the subject of this post. Nah, I just wanted you to understand what an unbeliever I was. Then you will be able to grasp the strong impact I felt when I tell you that THIS super chocolaty cookie converted me! Something as rich as this, I wouldn't even start without a glass of that white liquid standing by. I've always been a hard core chocolate lover, but this cookie is so chocolaty that even I can't consume more than one at a seating without falling into a chocolate coma. (And my cookies are only half the size of what Bret Thompson recommended.) I almost felt guilty gifting such decadence. (Not really. =)

I happen to have some Pepperidge Farm soft baked dark chocolate brownies in the house. (Yes, you caught me. I'm still hoarding store bought junk food in the pantry. =P) After a side by side comparison, I have to say that the Pepperidge Farm one is sweeter, but not as chocolaty, and more artificial tasting. So if you are a die hard chocolate fan, don't miss out, make yourself a batch, quick!

Milk's Ooey-Gooey Double Chocolate Cookies

Makes 36

1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)

In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

Drop spoonfuls of the dough on a greased, parchment-lined sheet pan, leaving 2 inches between each.

Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool slightly.