This is the chocolate and chocolate and more chocolate cookie that we serve at Bel. They are messy, gooey, bitter, sweet, and delicious.

Note: Always use good-quality chocolate in your cookies. For this recipe, we use Valrhona Guanaja 70%.

Ingredients:

250g (2 cups) cake flour
80g (1 cup) cocoa powder
7g (2 tsp) salt
3.25g (1⁄2 tsp) baking soda
2 eggs
180mL (3⁄4 cup) water
5mL (1 tsp) vanilla extract
200g (3⁄4 cup plus 2 Tbsp) butter, softened
200g (1 cup) granulated sugar
30g (21⁄2 Tbsp) dark brown sugar
125g (1⁄2 cup plus 2 Tbsp) golden brown sugar
480g (3 cups) Valrhona Guanaja 70% dark chocolate pieces

Method:

1. Preheat the oven to 165oC (325oF).
2. Sift together the flour, cocoa powder, salt, and baking soda and set aside.
3. Use a hand whisk to combine the eggs, water, and vanilla.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the
   butter and the sugars at medium speed, until light and fluffy.
5. Add the egg mixture and blend to incorporate, scraping down the sides of the bowl as necessary.
6. Add the dry ingredients and chocolate pieces and mix just long enough to form a dough.
7. Scoop the dough into 24 equal portions and place on a baking tray lined with parchment paper.
8. Bake for about 10 minutes until just set. Remove from the oven and allow to cool. Store in an airtight container for up to 3 days.