Callebaut Chocolate Hero Darren Purchese shares his chocolate chip cookie recipe.
Recipe makes 20 cookies
Ingredients
220g Unsalted butter
200g Soft light brown sugar
180g Caster sugar
15g Salt
5g Bicarbonate soda, sieved
1 Vanilla pod, seeds scraped
2 Eggs, whole
400g Plain flour, sieved
30g Cocoa nibs
150g Callebaut Arriba 39% milk chocolate (plus extra for finishing)
250g Callebaut Madagascar 67% dark chocolate (plus extra for finishing)
Method
Preheat oven to 180C.
Cream the butter, brown sugar, caster sugar, salt, bicarbonate soda & vanilla together with beater.
Mix for two minutes on a medium speed and then scrape down the sides.
Mix for three minutes on a medium to high speed and then scrape down sides.
Add the egg gradually while continuing to beat on a low to medium speed.
Add all egg in and mix well before scraping down the sides.
Add the flour, nibs & chocolates and beat slowly until it is all incorporated.
Weigh the mix into 75g balls and chill.
Bake for 18 – 20 minutes, remove from the oven and press gently with a weight.
Add Arriba & Madagascar buttons to the top of the warm cookies and allow them to melt on.
