Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
Brown the Butter: Melt the Butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Let cool completely.
In a large bowl, cream together the browned Butter, Turbinado Sugar, and Muscovado Sugar until light and fluffy.
Beat in the Egg Yolk and Vanilla Bean Paste.
In a separate bowl, whisk together the Bread Flour, Baking Powder, and Fleur de Sel.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped Valrhona Chocolate.
To make the Chocolate Filling, place the chopped Valrhona Chocolate and Butter in a heatproof bowl. Heat the Heavy Cream in the microwave or on the stovetop until just simmering. Pour the hot cream over the chocolate and butter and let it sit for 1 minute. Stir until smooth and melted.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Top each cookie with about 1 tablespoon of the Chocolate Filling.
Bake for 14-16 minutes, or until the edges are set and the center is still slightly soft.
Let cool for a few minutes before serving. The center will be molten.
Ingredients
6
1 cup227 gButter-browned and cooled
3/4 cup150 gTurbinado Sugar
1/4 cup50 gDark Muscovado Sugar
11Egg Yolk
1 tsp5 mLVanilla Bean Paste
1 1/4 cups156 gBread Flour
1/2 tsp2.5 mLBaking Powder
1/4 tsp1.25 mLFleur de Sel
1 cup170 gValrhona Guanaja 70% Chocolate-chopped
4 oz113 gValrhona Guanaja 70% Chocolate-chopped
3 tbsp45 mLHeavy Cream
1 tbsp15 mLUnsalted Butter
Equipment
Baking sheet
Parchment paper
Mixing bowls
Whisk
Rubber spatula
Saucepan
Microwave or stovetop
Instructions
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
Brown the Butter: Melt the Butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Let cool completely.
In a large bowl, cream together the browned Butter, Turbinado Sugar, and Muscovado Sugar until light and fluffy.
Beat in the Egg Yolk and Vanilla Bean Paste.
In a separate bowl, whisk together the Bread Flour, Baking Powder, and Fleur de Sel.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped Valrhona Chocolate.
To make the Chocolate Filling, place the chopped Valrhona Chocolate and Butter in a heatproof bowl. Heat the Heavy Cream in the microwave or on the stovetop until just simmering. Pour the hot cream over the chocolate and butter and let it sit for 1 minute. Stir until smooth and melted.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Top each cookie with about 1 tablespoon of the Chocolate Filling.
Bake for 14-16 minutes, or until the edges are set and the center is still slightly soft.
Let cool for a few minutes before serving. The center will be molten.
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