Chocolate cookies

1.	Preheat the oven to 180ο C (350ο F) set to fan.
2.	In a bowl mix the flour, cocoa powder, baking soda, salt, and the finely chopped chocolate couverture, using a wooden spoon.
3.	In a mixer’s bowl add the butter, the melted chocolate couverture, the brown sugar, the granulated sugar, and beat with the whisk attachment at medium speed for 4-5 minutes, until the butter is fluffy.
4.	Add the egg, the yolk, the vanilla extract, and beat for a few seconds until the mixture is homogenized.
5.	Remove the bowl from the mixer and add the mixture of the solid ingredients into the bowl. Mix with a spatula until there is a uniform dough.
6.	Shape into round cookies, 40 g each, and lightly press their center with your hand so to make them wider.
7.	Transfer the cookies to a baking pan lined with parchment paper, and place them one next to the other by leaving a gap between them, as they will spread while baking.
8.	Bake for 10-12 minutes.
9.	Remove the baking pan from the oven and let the cookies thicken completely, onto a rack, for about 30 minutes. When you remove the cookies from the oven, they will be very soft but they will thicken while cooling.
10.	Serve, optionally, with milk.

	120 g all-purpose flour
	70 g cocoa powder
	1/2 teaspoon(s) baking soda
	1 pinch salt
	260 g chocolate couverture, (60 g melted + 200 g finely chopped)
	120 g butter, at room temperature
	140 g brown sugar
	50 g granulated sugar
	1 egg, medium
	1 egg yolk
	1 teaspoon(s) vanilla extract
	milk, optional, to serve