Chocolate chip chocolate cookie recipe
Bourdaloue tart recipe
11 novembre 2020
Chocolate chip chocolate cookies
The best chocolate cookie ever, really fudgy, sensual and sexy. The splendor of foodporn
Equipment
- 20 Tart rings (9x2cm)
Ingredients
Cookie dough
- 370 g flour all purpose
- 6 g salt
- 4 g baking soda
- 200 g butter
- 150 g sugar
- 200 g brown sugar
- 110 gr eggs
- 2 g Vanilla
- 170 g dark chocolate
- 170 g white chocolate
- 30 g cacao powder 100%
Chocolate ganache
- 100 g Dark chocolate
- 100 g Heavy cream
Instructions
Cookie dough
- In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
- Cream together butter and sugars until fluffy.
- Beat in eggs and vanilla until incorporated.
- Mix in the dry ingredients until combined without overmixing.
- Add chocolate chips.
- Roll 80 gr of dough at a time into balls, Make a hole in the middle and freeze.
Ganache
- Bring the cream to a boil.
- Pour onto the chocolate.
- And mix it into a circle motion until well blended.
Assembly
- Pipe the ganache into the cookie.
- Shape it into a ball.
- Preheat oven to 190 degrees celcius. Line a baking pan with tart rings (9x2cm) and set aside.
- Bake in preheated oven for approximately 8-12 minutes. Take them out when they are just starting to set on the sides.
- Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Video
Notes
- When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake.
- ** I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.
- I use light brown sugar in this recipe for the best results.
- Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.
- Try creaming the butter and sugar together for about 10 minutes.
