If you’ve ever been torn between baking cookies or brownies, Gaby Dalkin has the recipe for you: gooey triple-chocolate cookies, from her new cookbook, What’s Gaby Cooking: Take It Easy: Recipes for Zero Stress Deliciousness.
“The dense chocolate dough with semisweet chunks and extra chocolate chunks on top, plus a sprinkling of flaky salt, are the things of your cookie-brownie-mashup dreams,” she writes.
When measuring flour for cookies, there are a couple different techniques you can use, but Dalkin describes herself as a scoop-and-level kind of baker. She highly recommends that you do it that way too, but if you want to be *precise,* use the included weighted measurements.
Recipe excerpt from the new book What’s Gaby Cooking: Take it Easy: Recipes for Zero Stress Deliciousness by Gaby Dalkin published by Abrams. Text copyright © 2022 by Gaby Dalkin. Photography by Matt Armendariz.
2½ cups (350g) all-purpose flour, scooped and leveled
½ cup (50g) Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons kosher salt
1 teaspoon espresso powder
1 cup (225g/2 sticks) plus 2 tablespoons unsalted butter, at room temperature
¾ cup (150g) plus 2 tablespoons granulated sugar
1 cup (220g) packed dark brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups (12 ounces/340g) semisweet chocolate, roughly chopped, plus ½ cup (4 ounces/85g) more for topping
Flaky salt, for topping
1. In a bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and espresso powder
2. In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
3. Add the eggs, one at a time, beating until incorporated. Add the vanilla and beat to combine.
4. In three additions, add the flour mixture, beating on low between each addition until no dry streaks remain. Beat in the chopped chocolate. Cover and chill the dough for 30 minutes.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop and roll the dough into 2½-inch balls. Place on the prepared sheet pans, spacing at least 2 inches apart. Top each ball with a piece of the remaining chocolate chunks, pressing down slightly, then sprinkle with flaky salt.
6. Bake the cookies for 12 minutes, then remove from the oven and lightly bang the tray on the counter to deflate them slightly. Return to the oven and continue to bake until the cookies are set and the chocolate is very melty, 2 to 3 minutes longer.