Michael Voltaggio's new takeout sandwich shop, Ink.sack, doesn't adhere to deli standards. Case in point: The cold fried chicken is cooked sous-vide before being coated in corn flakes and fried, and the C.L.T. unites chicken-liver mousse and curried chicken alongside lettuce and tomato. Voltaggio's inventiveness extends to dessert, as evidenced by his intensely flavored chocolate-chip cookies. Studded with chunks of Mexican chocolate, this cookie is the lunch-sack standby on steroids.
Mexican Chocolate-Chip Cookies
Recipe adapted from Michael Voltaggio, Ink.sack, Los Angeles
Yield: 20 to 25 cookies
Cook Time: 20 minutes
2 cups all-purpose flour
½ tablespoon kosher salt
¼ teaspoon baking powder
1½ sticks unsalted butter, at room temperature
1¼ cups light brown sugar
¾ cup semisweet chocolate, chopped
¾ cup Mexican chocolate, chopped
1. Preheat the oven to 350°. In a medium bowl, whisk together the flour, salt and baking powder. Set aside. In a standing mixer, mix the butter and sugar together until well incorporated. Add the egg and mix until incorporated, scraping down the mixture from the sides of the bowl.
2. Add the flour mixture and blend until a dough forms. Gently mix in the semisweet and Mexican chocolates.
3. Using an ice cream scoop, form 1½-tablespoon-size balls of dough and place them on a sheet pan; leave about 1 inch between cookies. Place the pan in the oven and bake until browned on the edges and set in the center, about 10 to 12 minutes. Remove the cookies from the oven. After 5 minutes, transfer the cookies to a cooling rack. Repeat with the remaining dough until all the cookies are made. Serve warm or at room temperature.