These double chocolate chip cookies will become your new favorite addiction. Chocolate rich, crunchy and slightly soft in the middle with golden chunks of the blond Dulcey chocolate from Valrhona.
Double chocolate chip cookies
45 g butter
50 g dark chocolate, Guanaja 70% from Valrhona
150 g sugar
55 g plain flour
30 g cocoa powder, from Valrhona
1/4 tsp baking soda
1/4 tsp salt
50 g Dulcey blond chocolate from Valrhona
Melt the butter in a casserolle. Chop the chocolate and let it melt in the butter. Cool slightly down. Whisk together the chocolate mixture with sugar and the egg. Fold in flour, cocoa powder, baking soda and salt. Chop the Dulcey chocolate and add it to the cookie dough. Form balls of the dough and place them on a baking tray lined with parchment paper with a good distance between each other. Flatten them by pressing them with a hand. Bake at 175 degrees Celsius for 12-15 minutes, till they have obtained their crackling surface.