Callebaut Chocolate Hero Darren Purchese shares his chocolate chip cookie recipe.
Recipe makes 20 cookies
220g Unsalted butter
200g Soft light brown sugar
180g Caster sugar
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)
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.