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Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

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Ingredients Preparation
  • 105g
    butter
  • 80g
    sugar
  • 35g
    brown sugar
  • 5g
    liquid vanilla
  • 40g
    whole egg(s)
  • 160g
    flour
  • 2g
    salt
  • 2g
    yeast
  • 135g
    Chocolate Drops

Mix

  • 90g
    Whole caramalized almonds origine Marcona
  • 90g
    Whole caramelized hazelnuts origine Morella

Add

Form a sausage-shaped roll of 17 cm length and 6 cm diameter.
Cut out 15 cookies of approximately 40 g.
Bake at 180 ° C for 8 minutes.

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