- 272g Butter 83% fat
- 260g Callebaut Cocoa mass 100%
- 90g Callebaut 823 Milk chocolate
- 190g Callebaut 811 Dark chocolate
- 6 Wole eggs large
- 550g Granulated sugar
- 4g Salt
- 2g Vanilla extract
- 2g Coffee extract
- 140g All purpose flour
- 4g Baking powder
- 180g Walnut pieces
- 350g Pecan pieces
DOUBLE CHOCOLATE COOKIES
Ingredients
Method
For Cookie Dough
In a microwave-safe bowl, melt the cocoa mass, chocolates and butter together in 30 second increments
272g Butter 83% fat
260g Callebaut Cocoa mass 100%
90g Callebaut 823 Milk chocolate
190g Callebaut 811 Dark chocolate
In the mixer with the whisk attachment, whip the eggs, sugar, salt and extracts until the mix is fluffy and pale yellow. Then at slow speed incorporate the chocolate butter mixture into the egg mixture
6 Wole eggs large
550g Granulated sugar
4g Salt
2g Vanilla extract
2g Coffee extract
Sift the flour and baking powder together. Then add these dry ingredients to the mixture.
140g All purpose flour
4g Baking powder
Add the Walnuts and Pecans well by hand.
180g Walnut pieces
350g Pecan pieces
Let the batter settle for approx 1 hour at room temperture. Using a medium-sized cookie scoop, portion the dough 2' apart onto a sheet pan lined with parchment paper. Bake at 340F for 20 minutes.
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