CHOCOLATE CHIPS COOKIES WITH TWO CHOCOLATES
PREPARATION TIME 20 MINUTES
COOKING TIME 10 MINUTES
190g Brazil - Dark Milk Chocolate 43%
190g Mexico - Dark Chocolate 72%
100g Brown sugar
100g Caster sugar
6g Baking powder
175g Soft butter
Preheat the oven at 340° F. Take the butter out of the refrigerator.
Finely chop the chocolate chips with a knife.
In a bowl, pour the two sugars, flour and baking powder, then add the soft butter cut into cubes, then the egg, mix and stir with the two chocolates.
On a sheet of silicone or parchment paper, form a dough log 2 inches in diameter. Sprinkle with a little flour to prevent the dough from sticking to the paper and fingers. Put to rest in the refrigerator for 30 minutes.
Take the cookie dough out of the refrigerator. Cut slices about 1 half inch thick.
Arrange the cookies spaced on a baking sheet covered with parchment paper and bake for 10 minutes. Enjoy warm or at room temperature.
FRÉDÉRIC'S NOTES “The idea of using a Dark and a Dark Milk for my Chocolate chip cookies is to create a constant dance between the aromas of a strong chocolate taste and a sweeter one. The Mexican chocolate is powerful, somewhat peppery and roasted. The Belizean one is sweet with the vanilla and white flowers notes. Everyone knows that chocolate loses a great part of its aroma when you cook it, but with this recipe -and these chocolates- you will realize that your palate will catch the nuances and differences. It's delightful.” Frédéric Cassel