Triple Chocolate Cookies
Satisfy your chocolate cravings with our triple chocolate cookies recipe, expertly crafted by Maître chocolatier Thomas Schnetzler. Loaded with 70% premium dark chocolate, sea salt caramel chocolate, and a sprinkle of toasted almond flakes. Enjoy them warm for a perfect blend of crisp and softness.
70% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
20 minutes
15 - 20 people
Ingredients
- 3.5 oz 70% dark chocolate
- 2.1 oz premium dark chocolate
- 2.1 oz butter, melted
- one large egg
- 1.4 oz brown sugar
- 4 oz granulated sugar
- 2.1 oz all-purpose flour
- 1/8 tsp baking powder
- 6.3 oz sea salt caramel chocolate, chopped coarsely
- pinch of all-purpose flour for dusting chopped chocolate
- 6 oz sliced almonds
- toasted pinch of salt flakes and a little tonka bean, optional
Instructions
- Preheat the oven to 375 deg F
- Gently melt together the two dark chocolates. Stir in the melted butter.
- Gently warm the egg and the sugars over a water bath to dissolve the sugars. Then whisk until light and creamy.
- Stir in the chocolate and butter mixture.
- Stir in the chocolate and butter mixture
- Lastly, mix in the chopped chocolate (mix with a little flour to help the chunks stay intact in the cookie) and the sliced almonds and grated tonka bean, if using.
- Portion walnut-sized cookies onto a parchment-lined tray, top with a few flakes of sea salt, and bake at 375°F for approximately 10 minutes. These cookies don’t spread a lot, so they can be placed relatively close together.
