Cooking with Valrhona Chocolate: Salted Double Chocolate Chip Cookies
ICC’s Director of Pastry Arts Chef Jansen Chan re-creates a recipe from former Cookie Games participant and ICC graduate, Stephanie Rodriguez, Pastry Arts Class of 2016, using Valrhona Chocolate.
Salted Double Chocolate Cookies
By Stephanie Rodriguez
Country of Inspiration: United States of America
Yield: 4 dozen cookies
5.3 oz/150 g. – butter, unsalted
1 ¼ cup / 8.75 oz – brown sugar
1 cup / 7 oz – granulated sugar
1 teaspoon vanilla extract
3.5 oz/100 g. glucose syrup
2 ¾ cup + 2 T. / 14.375 oz. bread flour
½ cup / 1.5 oz. cocoa powder, Dutch-processed
1 teaspoon baking soda
1 teaspoonsalt, kosher
3.6 oz./100 g. chocolate feves
Coarse sea salt, for garnish, as needed.
In a tabletop mixer fitted with a paddle attachment, cream the butter and both sugars, until light and fluffy. Gradually, add the eggs, vanilla, and glucose syrup, scraping the sides of the bowl well. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients in one addition and combine at low speed until just mixed. Add the chocolate chips and mix until combined. Remove the dough, wrap in plastic wrap and chill until firm. Let rest at least one hour. Preheat the oven to 350°F. Portion the dough into 48 pieces and roll into balls. Place each portion onto a parchment-lined baking sheet, providing 1 ½” between each cookie, and flatten. Top with a pinch of sea salt and bake for 7-10 minutes or until firm to the touch. Allow the cookies to cool before transferring. Store well wrapped for 3-4 days.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your pastry education where the legacy lives on.