Chocolate Cookies x 3, in 30 Minutes (You Don't Even Need a Whisk!)

Welcome to The Cookbook Cookie Parade: a new cookie from a new cookbook every Friday. Are your sheet pans (and stomachs) ready?

Today: Crispy, chewy, cookies suffused with chocolate.

While baker extraordinaire Jim Lahey is best known for his no-knead bread (and bakery/cafe empire), his newest book, The Sullivan Street Bakery Cookbook, has an even bigger star:

We named these chocolate-packed rounds colpa degno because the term roughly translates as ‘worth the guilt.’ These cookies are small and addictive and so delightful that they are well worth any remorse you might feel from eating a half dozen or so.

These cookies are not for the faint of heart. Made with unsweetened dark cocoa powder, as well as milk and dark chocolate chips, the sticky batter is practically black. After just 12 minutes in the oven—and no fancy equipment whasoever—that batter transforms into a simultaneously chewy, crispy mouthful of chocolate. Lahey may have claimed these rich bites "worth the guilt," but guilt never occurred to us when it came to eating something this delectable.

Colpa Degno (Flourless Triple-Chocolate Cookies)

View Recipe

Ingredients

1 2/3	cups (185 g) confectioners’ sugar
1/2	scant cup (40 g) unsweetened dark cocoa powder
1/2	teaspoon (2.5 g) coarse sea salt
	Whites from 2 large eggs
1 1/4	teaspoons (6 g) vanilla extract
1/2	cup (100 g) milk chocolate chips
1/2	cup (100 g) dark chocolate chips

1 2/3	cups (185 g) confectioners’ sugar
1/2	scant cup (40 g) unsweetened dark cocoa powder
1/2	teaspoon (2.5 g) coarse sea salt
	Whites from 2 large eggs

1 1/4	teaspoons (6 g) vanilla extract
1/2	cup (100 g) milk chocolate chips
1/2	cup (100 g) dark chocolate chips

Share your guilty (or guilt-free!) pleasure—baked good or no—below!