DESSERTS
TRIPLE CHOCOLATE COOKIES CHEF DONALD WRESSELL | COOK TIME 40 MIN. | MAKES ONE HUNDRED 1 OZ COOKIES
Ingredients
Directions
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3/4 cup + 1/3 cup (185 g) - unsweetened
1. Melt unsweetened dark chocolate wafers, Guittard 64% L’Étoile
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31/4 cups (545 g) - Guittard 64% L’Etoile
2. Whip eggs and sugar to a light ribbon and incorporate into
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12/3 cups (270 g) - Guittard 38% Soleil d’Or
3. Fold in previously sifted dry ingredients, followed by roughly
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2 sticks + 3 tbsp (270 g) - unsalted butter
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6 eggs (325 g)
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2 cups + 1 tbsp (545 g) - sugar
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1 tbsp (12 g) - vanilla extract
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1 cup (140 g) - King Arthur Sir Galahad
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3/4 tsp (2.5 g) - baking powder
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1 tsp (5.5 g) - salt
dark chocolate wafers du Nord
Featuring:
64% L’ETOILE DU NORD SKU # GCG364025 38% SOLEIL D’OR SKU # VN235380
du Nord, and butter. chocolate mixture.
chopped Guittard 38% Soleil d’Or wafers.
4. Pour batter onto a sheet pan lined with plastic. Cover with more plastic and chill.
5. Divide into 7 ounce pieces and form into logs. At this point cookies can be frozen or stored in refrigerator.
6. Slice and bake at 167°C/325°F for about 10 minutes.
COOKING TIPS •
At home and in the professional kitchen, these cookies work great with vanilla ice cream, whether in an ice cream sandwich or as a garnish for a sundae. Kids love them as much as adults.
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They’re great for a sweet bite at the end of a meal, as part of a cookie tray, or as an addition to a tea or mini dessert presentation.
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Do not overwhip the eggs: 3 minutes/medium speed hand mixer, is all you need.
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Do not overbake: the texture is perfectly crisp on the outside soft on the inside when slightly under-baked.
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These cookies store really well in the freezer: Wrap logs in paper or plastic and store in freezer and you’ll have ready to bake cookies at your fingertips.
Chocolate Substitutions •
If you don’t have 38% Soleil d’Or on hand, Guittard’s Milk Maxi Chip works well. Great performing substitutions for the 64% Etoile du Nord are 72% Coucher du Soleil and 72% Onyx.
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