The Big Winooski

  • Yield : 12 cookies
  • Cook Time : 40m
  • Ready In : 55m
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  • 1/2 cup (40 grams) Dutch-process cocoa powder (like Cacao Barry Extra Brute)
  • 1/4 cup (30 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large eggs, at room temperature
  • 1/2 cup (110 grams) light brown sugar, packed
  • 2 tablespoons honey
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 10 ounces (280 grams) bittersweet chocolate (like Callebaut 60/40), finely chopped
  • 1 cup (170 grams) bittersweet chocolate chips


Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper.

Step 2

In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.

Step 4

Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.

Step 5

Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.

Step 6

If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour.

Step 7

Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a "sheen" but they will no longer be shiny), 10 to 12 minutes.

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