Prep40 mins
Cooking30 mins
Category Dessert
CuisineBritish
So what if Women’s Day has passed, every day is our day and that calls for a cookie! Here’s a simple recipe for a soft-centred cookie that is not only easy to prep, but heavenly to relish! Follow the recipe by Chef Berezida Gandhi, The St. Regis Mumbai for the cookie.
Ingredients
Cookie
150 g dark chocolate (Callebaut 54.5%)
130 g butter
130 g sugar
115 g eggs
155 g T-45 flour
40 g cocoa powder
4 g baking powder
450 g chocolate chips
30 g toasted pecan nuts
Salted Caramel Ganache
125 g caster sugar
25 g honey
85 g heavy cream
13 g butter
100 g milk chocolate (callebaut 33.6%)
5 g Maldon sea salt
Accompaniments & Garnish
30 g pecan nut dark chocolate ganache
1 chocolate disc
Method
Salted Caramel Ganache
1. Place the sugar in a saucepan over medium-high heat. Allow the sugar to come to a light amber colour without stirring.
2. Remove the pan from heat and add honey. Stir constantly until combined, and the bubbling has stopped.
3. Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber colour.
4. Remove from heat and gradually add in the butter. Then, pour in the heavy cream, stirring constantly until combined.
5. Pour caramel over the milk chocolate and blend it. Add in the salt and mix well.
6. Pour the mixture into 5″ round mould and freeze.
Chocolate Cookie
1. Preheat oven to 150°C.
2. In a bowl, cream the butter and sugar together for about 3-4 minutes until smooth.
3. Add in the eggs one at a time.
4. Pour in the melted dark chocolate.
5. Fold in the T-45 flour, cocoa powder, baking powder, toasted pecan nuts and chocolate chips and mix until a nice dough is formed.
6. Rest the dough overnight.
Assembly
1. Roll the dough to 1 cm thickness. Cut the dough into two discs of 8″ each.
2. Take an 8″ ring. Place one disc of the cookie dough.
3. On top of the disc in the centre, place the caramel ganache and on top of it place another cookie dough disc.
4. Seal the edge of the cookies by pressing the edges down with your fingertips.
5. Place it in the oven and bake it for 20-25 minutes.
6. Let the cookie cool down.
7. Pipe the pecan nut ganache.
8. Garnish with the BFF chocolate disc.
Also Read: 3 Tempeh Recipes For Vegans & Vegetarians
