butter.city

I’ve been to Seattle countless times, and every time I’m there I take multiple trips to Tom Douglas’ Dahlia Bakery. In the winter, they have these bomb ass chewy ginger cookies that I inhale, but for all other months of the year they have these truffle cookies that I savor. They’ve got a texture similar to brownie edges which is legitimately everyone’s favorite part. I’ve followed his published recipe a handful of times and it’s pretty finnicky, so here it is with my notes.

Recipe:

Makes about 15 medium cookies

You need:

1 microwaveable small bowl, 1 small bowl, 1 large bowl

One whisk , spatula, 3 Tbsp cookie scoop

Ingredients:

5 Tbsp unsalted butter, softened

scant 1 c granulated sugar

3 large eggs

1 1/2 tsp vanilla extract

10 oz bittersweet chocolate

5/8 c all-purpose flour, loose

1 1/2 Tbsp cocoa powder

1/4 tsp baking powder

1/4 tsp salt

2 c chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Microwave 10 oz bittersweet chocolate in a small microwaveable bowl, heating and stirring every 30 seconds until just melted. Set aside and allow to cool and thicken slightly.

Cream together 5 Tbsp butter and scant 1 c granulated sugar in a large bowl. Mix in 3 eggs, one at a time, then 1 1/2 tsp vanilla. Separately, mix together dry ingredients in a small bowl: 5/8 c flour, 1 1/2 Tbsp cocoa powder, 1/4 tsp baking powder and 1/4 tsp salt.

Add melted chocolate to butter-sugar-egg mixture and mix completely. Then add in dry ingredients and mix until well combined. Stir in 2 c chocolate chips. The batter will be very thick and difficult to mix; this is the way it should be. If smooth and easy to mix, allow to cool for 10-15 minutes before dropping out in 3 Tbsp scoops (about 1.5″ diameter balls) onto cookie sheets.

Bake for 14 minutes, allow to cool on baking sheets for 15 minutes before transferring.