Cookies & Bars
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Triple Chocolate
Cookies
By Chef Donald Wressell
- Working time
- 45 minutes
- ContainsRecipe contains
- Eggs, Gluten, Dairy
These cookies are made using three different types of chocolate, selected for the unique flavor notes they contribute to the final product. 100% delivers a burst of rich chocolate alongside the spiciness of the 64% and caramel notes of the 38%. It's unparalleled flavor delivered in a delightfully rich cookie.
Method
Ingredients
- 185 gGuittard 100% Cacao Baking Bar
- 545 gGuittard 64% L’Etoile du Nord
- 270 gUnsalted butter
- 325 gEggs
- 545 gSugar
- 12 gVanilla extract
- 140 gKing Arthur Sir Galahad
- 2.5 gBaking powder
- 5.5 gSalt
- 270 gGuittard 38% Soleil d’Or
Method
Directions
- 1
Melt Guittard 100% Cacao Baking Bar, Guittard 64% L'Etoile du Nord and butter. Whip eggs and sugar to a light ribbon and ingorporate into chocolate mixture.
- 2
Fold in previously sifted dry ingredients, followed by roughly chopped Guittard 38% Soleil d'Or wafers. Pour batter onto a sheet pan lined with plastic. Cover with more plastic and chill.
- 3
Divide into 200g pieces and form into logs. At this point cookies can be frozen or stored in refrigerator.
- 4
Slice and bake at 167°C/325°F about 10 minutes.
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Shop the Recipe and More
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