Soft XL Cookies

I. COMPOSITION

For 12 cookies

• Soft cookies
• Cashew cream
• Big chocolate chunks
• Toppings
• High fat Cocoa Powder
• Emotion 58 Belgian dark couverture chocolate

II. SOFT COOKIES

• 300 g Butter
• 200 g Brown sugar
• 200 g Raw cane sugar
• 200 g Whole eggs
• 1.2 g Sea salt
• 4 g Vanilla bean
• 580 g Flour T55
• 60 g High fat Cocoa Powder
• 12 g Baking powder
• 180 g Emotion 58 Belgian dark couverture chocolate

PROCESS

1. Soften the butter and mix with sugars in the planetary mixer with the paddle.
2. Add the tempered eggs gradually, sea salt and vanilla bean.
3. Then add sifted flour, Cocoa powder and baking powder.
4. Finish mixing and let in the fridge during 15 min.
5. Using an ice cream scooper of 5,5 cm Ø, scrap out around 60 g of dough and put on a baking tray. Flatten the suface.
6. Add 15 g of Emotion 58 Belgian dark chocolate dots on top.
7. Close with another layer of cookie dough (60 g).
8. Bake in convection oven at 180°C during 10 min, close damper.

III. CASHEW CREAM

• 400 g Roasted cashew nuts
• 1 g Sea salt
• 75 g Dried raisins
• 40 g Sunflower oil

PROCESS

1. In a food processor, blend everything together till obtain a soft creamy paste.

IV. BIG CHOCOLATE CHUNKS

• Q.S Emotion 58 Belgian dark couverture chocolate
• 1% Water

PROCESS

1. Temper the dark chocolate, add 1% water inside, mix well and pipe lines of 1.5-2 cm long and wide.
2. When just set, cut chunks with the same dimensions.
3. Set aside.

V. TOPPINGS

• Q.S Candied orange zests
• Q.S Pistachios
• Q.S Dried apricots
• Q.S Leman Crispie mini caramel

VI. ASSEMBLY

After baking, when cookies are still slightly warm, add big chocolate chunks on top, pipe drops of cashew cream and sprinkle the different toppings

Chef’s tip: the cookies have to be eaten slightly warm to enjoy the melted chocolate inside and the softness of the cookie dough.