These are super, super chocolately cookies. Fudgy and a little cake, they’ve got a great texture. They’ve got both unsweetened and bittersweet chocolate in them – I used a Scharffen Berger 62% for the bittersweet. I probably could have cooked them a little less, but it was hard to tell if when they were done. The unsweetened chocolate is added two ways – melted, and grated. The bittersweet is also melted also, but there are also some chunks of it chopped up for pockets of chocolate.

For the recipe, click here.

• Double-Chocolate Cookies (Flour, p. 106)