We used the recipe from the Tartine cookbook (sold at most local bookstores) by the great Elizabeth Prueitt and Chad Robertson (owners of Tartine Bakery & Bar Tartine in San Francisco, CA). These cookies are rich, intensely chocolate and are a great example of how our Hard Red Winter Wheat Flour can be used just like an all-purpose flour. Serve them with espresso or sandwich local ice cream between them for a delicious ice cream sandwich.
Deluxe Double-Chocolate Cookies
Makes 36 cookies
Adapted from Tartine, by Elizabeth Prueitt & Chad Roberston
8 oz. good quality bittersweet chocolate, coarsely chopped
1 cup Community Grains Hard Red Winter Wheat Flour
½ cup good quality cocoa powder
2 tsp baking powder
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
¼ tsp salt
1 tsp vanilla extract
1/3 cup whole milk, at room temperature
Preheat the oven to 350 degrees F and grease a baking sheet or line it with parchment paper.
Fill a pan with around 2 inches of water and bring to a simmer on the stove top. Place the chocolate into a dry stainless-steel bowl and put it on top of the pan of simmering water, checking to make sure the bowl is not touch the simmering water below. You’ll want to melt the chocolate, making sure to stir occasionally, until the it is smooth and there are no lumps. Remove the bowl from the pot and let it cool.
Sift into a medium bowl the flour, cocoa powder, and baking powder. Set this aside. Put the butter in the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and creamy. While the mixer is running, slowly add the sugar in a steady steam and continue beating until it looks smooth. Scrape down the sides of the bowl and add one egg. Beat on medium-high speed until incorporated. Once the first egg is completely mixed in add the next egg, the salt, and the vanilla and mix well. Stop the mixer and pour all the melted chocolate over the butter-egg mixture and beat until it is mixed evenly. Slow the mixer to low and add the milk and mix until it is fully incorporated. Lastly, add the flour-cocoa mixture and beat on low until fully mixed.
Using a spoon or ½ ounce ice cream scoop drop the dough onto the prepared baking sheet making sure to space them at least 1 inch apart form each other. Bake for about 7 minutes. The cookies may look slightly underdone, but they’re not. Let the cookies sit on the hot pan for a minute or two before transferring them to a cooling rack. Store in an airtight container once cool.