Double Chocolate Buzz Buzz Cookies

Last night I made a batch of my Double Chocolate Buzz Buzz cookies to give to a friend as a thank-you gift. Brag alert: these are my signature cookies -- the ones that landed me on The Food Network and on which I founded my bakery business. (Why are they called Buzz Buzz cookies? Because of the espresso and rum.) Bakers and chefs are often reluctant to share their signature recipes, and while I can understand this, I personally have no problem sharing this recipe. (Besides, a version of it can be found on foodnetwork.com.)

Note: This dough is more like brownie batter, so don't fret when your dough is ooey gooey. And try not to eat it all before it reaches the oven...

Double Chocolate Buzz Buzz Cookies
Makes about 2 dozen

1 1/2 cups unbleached all-purpose flour (recommended: King Arthur Organic)
1/2 cup natural (non-alkalized) cocoa powder (recommended: Hershey's)
1/2 teaspoon baking powder (omit if you want a chewier, less cake-y cookie)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 12-oz. package semi-sweet chocolate chips or chunks, divided
2 large eggs
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon pure vanilla extract (recommended: Nielsen-Massey)
1 teaspoon dark rum (optional) (recommended: Myers's)
1 tablespoon instant espresso powder (or to taste; optional)

1. Preheat oven to 325 degrees F. Line two baking sheets with silicone baking mats and/or parchment paper (I use both).

2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.

3. In a medium saucepan set over the lowest possible heat, melt the butter and half the chocolate, stirring constantly. Set aside to cool slightly.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugars, vanilla, rum and instant espresso. Add the butter-chocolate mixture and beat to combine.

5. With the mixer turned off, add the flour mixture and remaining chocolate all at once. Beat on low speed until just combined. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula, folding the dough gently to ensure the liquids and flour are incorporated.

6. Using a cookie scoop or spoon, form the dough into 1 1/2-inch balls and place on prepared baking sheets, spacing 2 inches apart. Bake for 12 to 14 minutes or until cookies have spread and the tops are puffy and crackled, rotating baking sheets top to bottom and front to back after 7 minutes. Remove the baking sheets to cooling racks for 2-3 minutes, then gently transfer the cookies to cool directly on the racks. (This is aided by baking the cookies on parchment, which can be slid off the baking sheets and onto the cooling racks without disturbing the cookies.)

Variations and ideas:
- Sprinkle the cookies with flaked sea salt after the first 7 minutes of baking.
- Add nuts and/or dried fruit, white or milk chocolate chips, caramel pieces, mint candies...whatever strikes your fancy. Just don't substitute white or milk chocolate for the melted chocolate.
- Instead of rum, use a flavored liquor such as Chambord or Grand Marnier.

Baking tips:
- Avoid dark nonstick baking sheets, which absorb too much heat and cause the cookies to spread and brown on the bottoms to an undesirable degree.
- Don't let the dough sit while you fuss around doing other things. The melted chocolate will cool, causing the dough to become crumbly and the cookies to lose their smooth sheen when baked.
- ALWAYS use fresh baking powder and soda, both of which generally keep for 6 months when stored in a cool, dry place.

For vegan and gluten-free variations, click here.