Guittard Chocolate Wafer Cookie
A sophisticated cookie made with a combination of Guittard Organic 38% Milk Couverture Chocolate and Guittard Organic 66% Dark Couverture Chocolate. Be sure to refrigerate the dough before slicing; alternatively, you can make the cookies in small tart tins. That will provide a crispy, even edge.
Equipment
- 1 Oven
- 1 Whisk
- 1 Mixing Bowl
- 1 Refrigerator
- 1 Parchment-lined Sheet Pan
- 1 Spoon
Ingredients
- 333 g organic unsalted butter
- 203 g organic pure cane sugar
- 203 g organic light brown sugar
- 120 g organic free range eggs
- 272 g organic unbleached pastry flour
- 102 g organic unbleached all-purpose flour
- 8.5 g baking powder
- 8.5 g sea salt
- 225 g Guittard Organic 38% Milk Couverture Chocolate Wafers
- 225 g Guittard Organic 66% Dark Couverture Chocolate Wafers
Instructions
- Cream together the butter and the sugars on medium speed until light and fluffy.
- Add the eggs gradually while mixing to emulsify.
- Scrape down.
- Separately, whisk together the flours, baking powder and salt.
- Add the dry ingredients and mix on low speed to combine.
- Scrape down.
- Add the chocolate wafers to combine.
- Refrigerate dough.
- Roll into 800g logs and refrigerate.
- Slice and separate onto parchment-lined sheet pan.
- Bake at 350˚F/177˚C for about 12 minutes until golden brown.
- Cool.