Chocolate Chip Cookies

Name: Chocolate Chip Cookies (Elevated)
Total time: 1 h
Yield: 16
Cuisine: French
Ingredients: 2 cups Bread Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Sea Salt; 1 cup Butter-European style, browned; 1/2 cup Granulated Sugar; 3/4 cup Brown Sugar-dark, muscovado; 2 tsp Vanilla Bean Paste; 2 Large Egg Yolks; 1 cup Valrhona Guanaja 70% Chocolate-chopped; 1/2 cup Valrhona Manjari 64% Chocolate-chopped; 1/4 cup Valrhona Dulcey 35% Blonde Chocolate-chopped

⏱1h

👥16

🔥200 cal

Hard

🍽️French

A decadent chocolate chip cookie featuring premium Valrhona chocolate and a complex flavor profile.

2 cups Bread Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Sea Salt

1 cup Butter-European style, browned

See all 12 ingredients ↓

(0 reviews)

⏱1h

👥16

🔥200 cal

Hard

🍽️French

A decadent chocolate chip cookie featuring premium Valrhona chocolate and a complex flavor profile.

#cookies #chocolate chip #dessert #baking #gourmet #valrhona

Instructions

Preheat oven to 350°F (175°C).
Brown the Butter and let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in the Egg Yolks, then stir in the Vanilla Bean Paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Fold in the chopped Valrhona chocolates.
Chill dough for at least 24 hours.
Scoop dough using a cookie scoop onto parchment-lined baking sheets.
Bake for 12-15 minutes, or until edges are golden brown and centers are slightly soft.
Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Ingredients

2 cups 250 g Bread Flour
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1/2 tsp 2.5 mL Sea Salt
1 cup 227 g Butter-European style, browned
1/2 cup 100 g Granulated Sugar
3/4 cup 150 g Brown Sugar-dark, muscovado
2 tsp 10 mL Vanilla Bean Paste
2 2 Large Egg Yolks
1 cup 170 g Valrhona Guanaja 70% Chocolate-chopped
1/2 cup 85 g Valrhona Manjari 64% Chocolate-chopped
1/4 cup 43 g Valrhona Dulcey 35% Blonde Chocolate-chopped

Equipment

Mixing Bowls
Whisk
Electric Mixer
Saucepan
Baking Sheets
Parchment Paper
Wire Rack
Cookie Scoop

Instructions

Preheat oven to 350°F (175°C).
Brown the Butter and let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in the Egg Yolks, then stir in the Vanilla Bean Paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Fold in the chopped Valrhona chocolates.
Chill dough for at least 24 hours.
Scoop dough using a cookie scoop onto parchment-lined baking sheets.
Bake for 12-15 minutes, or until edges are golden brown and centers are slightly soft.
Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Nutrition per serving

Calories 200

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Chocolate Chip Cookies

Chocolate Chip Cookies

Ratings & Reviews

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