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Everything you want to know about chocolate
I bake a lot, so it makes sense to buy chocolate by the block, not the bar. When I take home my hunk of raw material and stare at its craggy chocolatey form, it's probably similar to how Michelangelo felt as he stared into an uncut block of marble.*
*If I were a genius and making something important that lasts longer than 24 hours before ending a slow death in someone's belly. Details...
The trick to these cookies is to take that block of chocolate, stick in the freezer, then shave it into shards. Specifically, I put a block of 90% cocoa baking chocolate (which can be substituted with any unsweetened baking chocolate or dark chocolate of your choice) in the freezer for 20 minutes until it was firm enough to shave with a sharp kitchen knife. I ran the blade along the edge to get thin pieces, though the occasional chunk is actually desired. I love cookies that have some variability with the amount of chocolate per bite.
The chocolate bakes in layers throughout the cookie, making them soft yet chewy. The edges are lightly crisp and well suited for a dunk in milk. Next time I might add a sprinkle of fleur de sel and, while it's summer, use them as bookends for a DIY ice cream sandwich.