Dark chocolate cookie

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

Here's to great bakes: a chocolate cookie unlike any other. Overwhelmingly intense. With just the right dash of sweetness and loads of instantaneously satisfying chocolate flavour. By playing around with baking times, you can adjust the texture in the centre to your taste. We love it best when it's still moist and smooth in the middle.

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Recipe components

Callebaut® ingredients

Pure chocolate cookie

Ingredients	Preparation
410g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - L-60-40 - 10kg Callets 180g butter 180g Callebaut - Cocoa Products - Cocoa - Cocoa Mass - 2.5kg Callets	Melt to 40°C.
300g whole egg(s) 540g sugar	Beat until light and fluffy.
650g flour 15g bicarbonate of soda 3g salt	Sieve and fold in.
410g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - L-60-40 - 10kg Callets	Add.
Allow to stand. Form into balls and arrange on baking sheets. Bake for 12 mins at 170°C.