Double Valrhona Chocolate Cookies
These little morsels are melt-in-your-mouth delicious! Made predominantly with Valrhona chocolate, they are a delight enjoyed for afternoon tea with your favourite cuppa.
Makes approx. 20
25g unsalted butter, cubed
100g Valrhona dark chocolate fèves
1 large free-range egg
¹/³ cup caster sugar
1 tsp Heilala vanilla extract
2 Tbsp Girolomoni Organic ‘00’ flour or gluten-free flour
¹/8 tsp baking powder
75g Valrhona caramélia fèves, chopped into chunks
Preheat oven to 180°C (160°C fan bake). Line two oven trays with baking paper.
Place butter and chocolate fèves in a small pot. Gently melt over a low heat; or microwave in a small bowl, to melt. Stir until smooth then set aside
to cool a little.
Place egg, sugar and vanilla in a bowl. Beat for 5 minutes with an electric mixer until pale and creamy. Fold in melted chocolate mixture. Add flour and baking powder; stir to combine. Leave mixture to stand for 10 minutes then stir in
caramélia chocolate chunks.
Spoon tablespoonfuls of the mixture onto prepared baking trays. Bake for 8-9 minutes or until puffed and slightly cracked. Remove to cool on trays.
Recipe by Julie Le Clerc