These Decadent Chocolate Cookies by Kirsten Tibballs are as what they are named.. absolutely decadent!
Be careful because you’ll eat a ton once you start!
Decadent Chocolate Cookies by Kirsten Tibballs
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
15
servingsPrep time
15
minutesCooking time
15
minutesCalories
220
kcalTotal time
30
minutesRich and indulgent chocolate cookies with a soft, chewy center, perfect for chocolate lovers and festive treats.
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Ingredients
120 g plain (all-purpose) flour
30 g Callebaut Cocoa Powder
5 g cream of tartar*
2 g bicarbonate of soda
2 g sea salt
125 g unsalted butter
200 g Callebaut 70-30 Dark Couverture 70%
110 g whole eggs, at room temperature
120 g caster (superfine) sugar
130 g brown sugar
235 g fresh cream 35% fat
10 g Heilala Vanilla Bean Paste
8 g inverted sugar*
35 g unsalted butter
20 g Callebaut Dark 811 Couverture 54.5%
80 g Callebaut Milk 823 Couverture 33%
Directions
- Vanilla Ganache
- In a saucepan boil the cream, vanilla, inverted sugar and butter. (If you don’t have inverted sugar, you can use honey.)
- 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.
- Chocolate Cookies
- Preheat the oven to 160°C.
- Line 3 standard baking trays with Silpat mats or baking paper.
- Combine the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl. Set aside. (If you can’t get cream of tartar, you can replace it by adding a small amount of lemon juice into the butter.)
- Melt the butter in a small saucepan or the microwave.
- Once fully melted, stir in the chocolate, and combine until smooth. If the chocolate doesn’t 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 mins at 160°C until risen and with a cracked on top. Leave to cool on the trays.
- Once cool, 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.
Very tasty, thankyou!