Cookie: · 1 pound semisweet chocolate, chopped · 4 tablespoons unsalted butter · 4 large eggs · T teaspoon pure vanilla extract · ¼ teaspoon salt · ½ cup all-purpose flour, sifted · ½ teaspoon baking powder · 12 ounce bag semisweet chocolate chips | Equipment list: Kit Work station Mixer Paddle attachment Sani Bio Gloves Sink Cutting board Non-slip mat Double broiler wooden spoon Hotel pan Plastic wrap Cooler Timer Baking sheets Parchment paper Spatula Number 20 scoop Cooling rack Saucepan Whisk Ice bath (if needed) Storage container |
· Preheat oven to 350
· Melt the chopped chocolate with the butter over simmering water. Stir until completely mixed in.
· Beat eggs with the sugar, until thick and pale. Beat in the vanilla and salt. Fold in the melted chocolate, and then fold in flour and baking powder.
· Stir the chocolate chips into batter. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm.
· Line 2 baking sheets. Scoop 2 tablespoon mounds on prepared baking sheets, 2 inches apart. Bake for about 12 minutes, or until cookies are cracked on the top. Cool cookies on baking sheet for 10 minutes, transfer to a rack to cool completely. Drizzle cookies with caramel sauce and enjoy!
Sauce:
· 1 cup granulated sugar
· 6 tablespoons unsalted butter, at room temperature cut into pieces
· ½ cup heavy cream, room temperature
· ½ tablespoon fleur de sel
· Heat the sugar over moderate heat in a heavy saucepan. When sugar starts to melt whisk until all dissolves. When dissolved stop whisking.
· Cook the sugar until it reaches 350 degrees F. Watch pan very closely. Should be a dark amber color.
· When the sugar reaches a dark amber color, add the butter. Whisk butter until melted.
· Remove the pan from the heat, slowly pour in the cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel.
· Cool the caramel in the pan for 10 minutes. Transfer caramel into a bowl, cool to room temp. Store caramel in the refrigerator.
· Melt the chopped chocolate with the butter over simmering water. Stir until completely mixed in.
· Beat eggs with the sugar, until thick and pale. Beat in the vanilla and salt. Fold in the melted chocolate, and then fold in flour and baking powder.
· Stir the chocolate chips into batter. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm.
· Line 2 baking sheets. Scoop 2 tablespoon mounds on prepared baking sheets, 2 inches apart. Bake for about 12 minutes, or until cookies are cracked on the top. Cool cookies on baking sheet for 10 minutes, transfer to a rack to cool completely. Drizzle cookies with caramel sauce and enjoy!
Sauce:
· 1 cup granulated sugar
· 6 tablespoons unsalted butter, at room temperature cut into pieces
· ½ cup heavy cream, room temperature
· ½ tablespoon fleur de sel
· Heat the sugar over moderate heat in a heavy saucepan. When sugar starts to melt whisk until all dissolves. When dissolved stop whisking.
· Cook the sugar until it reaches 350 degrees F. Watch pan very closely. Should be a dark amber color.
· When the sugar reaches a dark amber color, add the butter. Whisk butter until melted.
· Remove the pan from the heat, slowly pour in the cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel.
· Cool the caramel in the pan for 10 minutes. Transfer caramel into a bowl, cool to room temp. Store caramel in the refrigerator.