Chocolate Squared: Milk's double chocolate cookies

May 29, 2:15 PMLA Baking ExaminerHilary Cable

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Milk's Ooey-Gooey Double-Chocolate Cookies/Los Angeles Times

I saw this recipe for Milk’s Ooey-Gooey Double-Chocolate Cookies in the LA Times’ S.O.S. column in the food section almost 6 months ago and have been meaning to bake some ever since. They are perfect to include in our Chocolate Squared series. 

Milk’s Ooey-Gooey Double-Chocolate Cookies have unsweetened chocolate, cocoa and a pound (yes, you read it right) of chocolate chips. They’re shaped by hand into 18 moist, pudding-like cookies that are guaranteed to satisfy the most advanced-case chocoholic. 

You’ll notice that I don’t tell you to preheat the oven or prepare your pans before you do anything else. That’s because the dough has to be chilled for at least one hour before baking, so don’t waste the energy preheating your oven until you’re ready to bake. You’ll also have to allow extra time for the chilling.  

This recipe was adapted by the LA Times from Bret Thompson of Milk in Los Angeles. 

Ingredients: 

4 oz. unsweetened chocolate 

4 tbsp. ( ½ stick) butter 

3 large eggs 

2 tsp. vanilla extract 

1 cup sugar 

½ cup flour 

2 tbsp. cocoa powder 

½ tsp. baking powder 

½ tsp. salt 

1 lb. bittersweet chocolate chunks or chips 

Method: 

Melt the unsweetened chocolate and butter in a bowl set over a pot of simmering water. Remove from the heat and cool. 

Mix the eggs, vanilla and sugar in a large bowl. Mix just until incorporated and set aside. 

Sift 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 flour mixture until combined, and then fold in the bittersweet chocolate chunks or chips. 

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

Preheat oven to 350°. 

Line an aluminum sheet pan with parchment paper and spray the parchment with non-stick spray.  

Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on the parchment-lined sheet pan, leaving 2 to 3 inches between each. 

Bake for 5 minutes. Rotate the pan. Bake another 5-7 minutes, until the edges of the cookies are just set and the center is still soft.  

Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft. 

Cook’s notes: 

• This cookie dough is almost flourless, so requires special handling. Apply butter or a little canola oil to your hands before shaping the dough into balls. Spray your parchment paper with no-stick spray, too. 
• Because the chocolate chips/chunks play such a big role in the flavor of this cookie, splurge on a better brand. 

More information: 

Milk – the LA food shop – is hard to describe. Part bakery, part American bistro and part ice cream parlor, the store offers something for everyone. 

Noelle Carter, editor of the LA Times S.O.S. column, obtained this fabulous recipe from Milk. Here’s a link to the original article published in January 2009. 

Ghirardelli Chocolate’s Working With Chocolate page