Well, I have to say, right off the bat, that getting the globs of chocolate dough onto the baking sheet is the messiest cooking experience imaginable. But... was it worth it? OH, YES!
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CULINARY SOS
Milk's ooey-gooey double-chocolate cookies

Michael Robinson Chavez / Los Angeles Times
CHOCOLATE: Are these the best cookies, ever?
By Noelle Carter
January 14, 2009

Dear SOS: The best cookies I've ever had -- ever, anywhere -- are the ooey-gooey double-chocolate cookies at Milk. Can you persuade them to part with the recipe?

Meghan Rose
Los Angeles

Dear Meghan: Have your napkins and a big glass of milk at the ready for this recipe. Three types of chocolate are folded into this rich cookie dough, which is baked just long enough for each cookie to set up on the outside while remaining oh so "ooey-gooey" inside. Messy? Yes, but perfectly so.

Milk's ooey-gooey double-chocolate cookies

Total time: 40 minutes, plus 1 hour chilling time for the batter
Servings: 1 1/2 dozen
Note: Adapted from Bret Thompson of Milk in Los Angeles.

1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.

Each cookie: 251 calories; 4 grams protein; 29 grams carbohydrates; 3 grams fiber; 18 grams fat; 9 grams saturated fat; 42 mg. cholesterol; 92 mg. sodium.