Chicago Mix Cookie
Cheddar cookie base with pieces of Callebaut Gold chocolate, topped with sweet and salty caramel corn and Mona Lisa Salted Caramel Crispearls.
- Level:
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Easy
- Makes:
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22
- Shelf life:
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3 days
- Conservation:
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Air-tight at room temperature
Cookies
Ingredients: Cookies
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8.1 ozButter
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6.0 ozlight brown sugar
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4.9 ozsugar
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3.7 ozeggs
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0.4 ozVanilla bean paste
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12.3 ozbread flour
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3.5 ozYellow cheddar powder
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0.2 ozbaking soda
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0.2 ozsalt
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Q.S.caramelised popcorn
Preparation: Cookies
- Sift together flour, cheese powder, salt and baking soda.
- Combine eggs and vanilla.
- Cream butter and sugars until fully homogenized.
- Add the egg mixture.
- Add the dry ingredients.
- Finish by adding the Callebaut Gold.
- Refrigerate dough for a minimum of 1 hour.
- Portion dough with a 2-oz ice cream scoop onto a parchment-lined sheet tray.
- Bake at 290F for 12 minutes until barely golden brown around the edges.
- Remove from the oven and immediately place caramel popcorn on top of hot cookies.
- Sprinkle with Crispearls while the cookies are still warm but not hot.
Tools
- Stand Mixer
- 2-oz ice cream scoop
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