Double Chocolate Cookies These decadent cookies are sure to please chocolate lovers of all kinds, with a delicious blend of both milk and dark chocolate. Their thick and gooey chocolate base is balanced with crunchy nuts. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Cookie Dough

Ingredients Preparation
272 g butter 83% fat
260 g Callebaut cocoa mass 100%
90 g Callebaut 823 Milk Chocolate
190 g Callebaut 811 Dark Chocolate
In a microwave-safe bowl, melt the cocoa mass, chocolates and butter together in 30 second increments.
6 whole large eggs
550 g granulated sugar
4 g salt
2 g vanilla extract
2 g coffee extract
In the mixer with the whisk attachment, whip the eggs, sugar, salt and extracts until the mix is fluffy and pale yellow. Then at slow speed, incorporate the chocolate butter mixture into the egg mixture.
140 g all purpose flour
4 g baking powder
Sift the flour and baking powder together. Then add these dry ingredients to the mixture.
180 g walnut pieces
350 g pecan pieces
Add the pecans and walnuts and mix well by hand.
Let the batter set for approximately 1 hour at room temperature. Using a medium-sized cookie scoop, portion the dough 2' apart onto a sheet pan lined with parchment paper. Bake at 340°F for about 20 minutes.

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