There is a bakery near my office -- Nuvrei -- that sells the best double chocolate cookies in the world. I mean, the BEST. These super dark (almost black!) cookies that are almost overshadowed by the bakery's more colorful macarons and dark golden pretzel bagels. Almost.
Because those who know... know. These cookies are almost contradictory -- they almost melt in your mouth, but happen to be both chewy and crispy and chocolatey with every bite. These are the cookies to END all other cookies. The one that rules them all.
And I think I've figured out the recipe!
Now my coworker has pointed out that Nuvrei actually sells the cookie mix... but where's the fun in that? This way, I get the adventure of figuring out the recipe without having to pay the bakery $18 for a paltry box mix. And I'm happy to say, I think I got it.
The bakery advertises these as gluten-free and flourless cookies, so that was my first step in figuring out the recipe. Without gluten and flour to hold the cookie together, what'll take it's place? Hmm... powdered sugar. Lots of it. And eggs, of course. Lots of eggs. The rest was easy -- just cocoa powder and lots of teeny, tiny chocolate chips to get chocolate with every bite:
And finally, throw in some flakey chunks of salt to get that satisfying, salted-chocolate kick.
While these cookies aren't exactly identical to Nuvrei's -- because let's face it, that bakery is phenomenal and there's no way I will ever be able to figure out their recipes on my own -- I'm pretty satisfied with the outcome. These cookies almost taste like crispy edged brownies... but in cookie form! Two of my favorite desserts coming together? Ain't got no problem with that.
Double Chocolate Cookies
For the Double Chocolate Cookies:
(makes a dozen 5-inch cookies or two dozen 2.5-inch cookies)
- 3 cups confectioner's sugar, sifted
- 2/3 cup cocoa powder
- 1/4 teaspoon kosher salt
- 1 1/4 cups semi-sweet mini chocolate chips
- 4 large egg whites, at room temperature
- 2 teaspoons vanilla
For the Double Chocolate Cookies:
- Preheat oven to 350 (F).
- In a medium bowl, whisk together 3 cups confectioner's sugar, 2/3 cup cocoa powder, 1/4 teaspoon salt, 1 1/4 cups mini chocolate chips. Set aside.
- In a small bowl, stir together 4 egg whites with 2 teaspoons vanilla. Pour into the medium bowl filled with dry ingredients (from the first step), and use a rubber spatula to stir the ingredients together until well-combined. Don't worry if your batter looks too liquidy! This is normally -- it should have a sludgey, paste-like consistency. If your batter is still too liquidy (if it has the consistency of milk, it's too liquidy), keep adding 1 tablespoon quantities of confectioner's sugar until you have the right consistency.
- Line a baking sheet with parchment or a Silpat and use a cookie scoop to spoon 2 tablespoons of batter on top of each other (if you want to make smaller cookies, just spoon 1 tablespoons worth of batter). Leave plenty of space between the cookies because they will SPREAD. Bake at 350 (F) for 14 minutes, or until the tops of the cookies are cracked, glossy, and flakey.
- Rest the baking sheet on a cooling rack and leave the cookies on the baking sheet for 10-15 minutes. Once the cookies have "set", use a metal spatula to turn them into the cooling rack to cool completely.