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.