- 90g Terra Rossa Cocoa Powder
- 60g Cocoa Butter Chips
- 90g Powdered Sugar
- 60g Dextrose
- Prepare a bain-marie. Place all ingredients into a heat-proof bowl. Warm over bain-marie to 50ºC. Mix until thoroughly combined.
- Roll out the cocoa paste flat on a silpat and leave it in set in the refrigerator.
- Once completely set, rough chop into small chunks. Set aside until ready to use.
- 238g Butter
- 238g Light Brown Sugar
- 190g Sugar
- ½ Vanilla Bean
- 100g Eggs
- 0.5g Ground Coffee (optional)
- 315g Flour (sifted)
- 175g Rich Terracotta Cocoa Powder (sifted)
- 1g (approx.1/8 teaspoon) Salt (sifted)
- 1.5g (approx. ½ teaspoon) Baking Soda (sifted)
- 200g Cocoa Chip Chunks
Note: for best results, all ingredients should be at room temperature.
- Prepare a sheet tray with a silpat. Set aside until ready to use. Preheat oven at 175ºC.
- Sift all dry ingredients into a bowl. Set aside until ready to use.
- In a mixing bowl, add butter, sugars and vanilla. Cream ingredients until light and pale in colour.
- Gradually add eggs, allowing to incorporate fully before adding dry ingredients.
- Add in dry ingredients, mixing it in until just combined.
- Add in cocoa chunks and mix just combined.
- At this point the cookie dough can be scooped out into balls (approx. 45-50g) or it can be rolled and frozen for later use.
- Place cookie dough balls on prepared sheet tray. Bake for approx. 10-12 minutes (note: cookie will be soft, if a crunchier cookie is desired, bake for a couple of minutes longer)
- Allow cookies to cool completely before storying into a air-tight container.
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