An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection. I freeze a few of these in the dense heat of a New York summer for my lunch or afternoon snack.

　　

Ingredients

Makes 10 to 15 cookies

　　225 g butter, at room temperature [16 tablespoons (2 sticks)]

　　300 g sugar (1 1/2 cups)

　　100 g glucose (1/4 cup)

　　1 egg

　　1 g vanilla extract (1/4 teaspoon)

　　60 g 55% chocolate, melted (2 ounces)

　　200 g flour (1 1/4 cups)

　　100 g cocoa powder, preferably Valrhona (3/4 cup)

　　3 g baking powder (3/4 teaspoon)

　　1.5 g baking soda (1/4 teaspoon)

　　7 g kosher salt (1 3/4 teaspoons)

　　1/2 recipe Chocolate Crumb (page 77)

　　

Step 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. (See page 27 for notes on this process.)

　　

Step 2

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.

　　

Step 3

Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

　　

Step 4

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, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

　　

Step 5

Heat the oven to 375°F.

　　

Step 6

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.

　　

Step 7

Cool the 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.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.