DECADENTCHOCOLATECOOKIES
MAKES 90 COOKIES (45 COOKIE SANDWICHES). PREP 25 MINS. COOK 9 MINS
INGREDIENTS
COOKIES
• 120g plain (all-purpose) flour
• 30g Callebaut Cocoa Powder
• 5g cream of tartar
• 2g bicarbonate of soda
• 2g sea salt
• 125g unsalted butter
• 200g dark couverture chocolate (70%)
• 110g whole eggs, at room temperature
• 120g caster (superfine) sugar
• 130g brown sugar
VANILLA
• 235g thickened cream
• 10g vanilla bean paste
• 8g inverted sugar (or honey, but this will impart a flavour)
35g unsalted butter
220g Callebaut Dark Couverture 54.5% 80g Callebaut Milk Couverture 33.6%
GANACHE METHOD
1 Preheat the oven to 160C. Line 3 standard baking trays with Silpat mats or baking paper.
2 Mix the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl and set aside.
3 Melt the butter in a small saucepan or the microwave. Once fully melted, stir in the chocolate, and combine until smooth. If the chocolate does not completely melt from the heat of the melted butter, you can apply a little bit more heat. Leave at room temperature to cool. In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar and whisk for 5-6 mins until pale and light. Change to a paddle attachment and add the dry ingredients until just combined. Add in the cooled chocolate and butter mixture and combine. Transfer the mixture into a piping bag fitted with a 12mm plain piping tube. Pipe approximately 30mm discs onto your lined trays, leaving room between to allow for spreading. Bake for 8-9 minutes in a fanforced oven at 160°C until risen and cracked on top. Leave to cool on the trays.
For the ganache: In a saucepan boil the cream, vanilla, inverted sugar, and butter. Pour over the two couvertures in a bowl and whisk to combine. Cover with plastic wrap touching the surface of the ganache and cool at room temperature until it reaches a piping consistency.
5 Assembly: Turn over every second biscuit. Place the ganache once set into a piping bag with a 12mm plain piping tube. Pipe onto the turned over biscuits and then sandwich together.