From Recipe #1 all the way to Recipe #20, here is what goes into each cookie.
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The cookies are quite flat… also there’s too much chocolate. Are they supposed to be this rich?
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Nothing particularly stands out with these cookies.
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I’m starting to slightly dislike how gooey the centers of the cookies are. It’s as if the heat never really reaches that area to properly cook it.
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I shared some with a couple aunts and they said this is their favorite batch and that I shouldn’t change anything anymore. I think there’s still more I can do…
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The cookies are nice and tall without being dry. They are a little salty though so I will cut back on that. I’m very close…
Step 1 — High Quality Ingredients
Flour
Hotel and restaurant-grade wheat flour is used as the foundation of the cookies.
Sugars
Pure cane light brown and white sugars are blended for depth of flavor and enhanced texture.
Chocolates
Dark and milk Belgian chocolates are paired together for a wonderful balance of slightly bitter and sweet.
Walnuts
An optional ingredient that’s lightly toasted for added flavor while also adding a textural contrast.
Step 2 — The Process
Ingredient Preparation
Everything is measured out to the gram and chocolate is chopped by hand for varying chunk sizes.
Forming Dough Balls
The dough balls are measured out to 2oz to ensure each cookie is baked evenly and consistently.
Baking
The cookies are baked until the exterior is golden brown and the interior is soft and chewy.
