Kirsten Tibballs' Decadent Chocolate Cookie Recipe
Kirsten Tibballs shares one of her most popular recipes from her Savour Online Classes, the Decadent Chocolate Cookie.
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Ingredients
- 120g (4.23oz) plain (all-purpose) flour
- 30g (1.06oz) Callebaut Cocoa Powder
- 5g (0.18oz) cream of tartar*
- 2g (0.07oz) bicarbonate of soda
- 2g (0.07oz) sea salt
- 125g (4.41oz) unsalted butter
- 200g (7.05oz) Callebaut 70-30 Dark Couverture 70%
- 110g (3.88oz) whole eggs, at room temperature
- 120g (4.23oz) caster (superfine) sugar
- 130g (4.59oz) brown sugar
- 235g (8.29oz) fresh cream 35% fat
- 10g (0.35oz) Heilala Vanilla Bean Paste
- 8g (0.28oz) inverted sugar*
- 35g (1.23oz) unsalted butter
- 220g (7.76oz) Callebaut Dark 811 Couverture 54.5%
- 80g (2.82oz) Callebaut Milk 823 Couverture 33%
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