In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
Add both dark chocolates and mix lightly.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
The cocoa powder gives these a darker color and a more pronounced bitterness than regular chocolate cookies.
Valrhona Chocolate Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 400g
- cocoa powder 100g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- dark chocolate 100g, Guanaja
- dark chocolate 200g, Callebaut
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
6. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
7. Add both dark chocolates and mix lightly.
8. Rest the dough in the refrigerator for 30 minutes.
9. Divide the rested dough into 180–200g portions.
10. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/valrhona-chocolate-cookie/
Hong's Recipe