Luxury Chocolate Chip Cookies
This is a very extravagant version of chocolate chip cookies. Instead of the conventional chocolate chips, I use chocolate coverture, specifically Callebaut coverture.
Chocolate coverture is chocolate with very high cocoa butter content which is used by bakers and confectioners.
Good chocolate is like wine: it reflects the terroir of its origins. With the top quality chocolate covertures, you can get "single origin" chocolates which are made from cocoa beans from a specific region. Depending on the region, a chocolate may have distinct notes of red fruits like raspberries (my favourite) or it could be spicy or nutty or have strong coffee tones and so on.
Thus, changing the selection of coverture from say, one of Madagascar origin to one from Sumatra or Venezuela origin will influence the flavour of the cake or cookie or dessert that you are using the chocolate for.
You can get pure single origin cocoa as well. It comes in dense blocks which you have to grate to use.
It is the Callebaut coverture that is ideal for this recipe simply because this wonderful chocolate comes in little buttons that are the perfect shape and size of chocolate chips.
There are many other excellent brands of chocolate but their coverture isn't of the right shape and size. So if you use other brands, you'll have to cut the coverture pieces into smaller chunks.
Be warned: This recipe contains a LOT of chocolate. It's like eating a cross between a chocolate bar and a cookie!
Chocolate Coverture Chip Cookies
500g plain flour
35 g cocoa
1 teaspoon baking soda
1 teaspoon sea salt
225g unsalted butter, softened
150g granulated sugar
160g brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
500g Callebaut dark coverture buttons
- Sift together flour, cocoa, baking powder and salt in a medium sized bowl.
- In the bowl of electric mixer, cream butter and sugars together until light and fluffy.
- Add beaten eggs a few tablespoons at a time, beating well after each addition. Add the vanilla extract and beat.
- With mixer at low speed, gradually blend in the flour.
- Stir in the chocolate chips.
- Using a small ice-cream scoop, form small balls of mixture and put them onto baking sheets lined with baking paper. Space them well-apart as they will spread during baking.
- Bake for about 10 minutes in a pre-heated 190°C oven for soft chewy cookies. Extend baking time to about 13 minutes for crisp cookies.
- Let the cookies stand for about 2 minutes, then remove to wire racks and cool completely.
- Makes about 45 cookies.
Note: The cookies are even better if you allow the mixture to mature overnight in the refrigerator before baking. The mixture gets very hard when cold so you need to let it warm up slightly before you can scoop the mixture. I form the mixture into logs and wrap them up in cling film if I am refrigerating the mixture overnight.
More by this Author
Candied peel of citrus fruits like oranges, grapefruit and lemon are wonderful treats. They can be eaten on their own, dipped in chocolate or used in baking. Home-made peel is superior to most of the commercial candied...
What's the difference between a Sponge, Genoise and Chiffon Cake? Tips for making light airy cakes and a recipe for Powder Puffs, an Australian classic also known as Sponge Kisses.
Want prawn crackers that taste of prawns? Make your own! Here's how to do it.