Chocolate-Chocolate Cookies

Directions

1. Combine the butter, sugar and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla and melted chocolate and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
2. Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
3. Using a 2 3/4-ounce ice cream scoop or a 1/3 cup measure, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
4. Heat the oven to 375°F.
5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. It’s tough (kind of impossible) to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.
6. Cool cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer they will keep for 1 month.