If you’re only going to bake once this year… this is the cookie to make!
This cookie is, by far, one of my most favorite chocolate chip cookies that I’ve ever made! I had utmost pleasure of partnering with Michel Cluizel on making this cookie! I’ve always been a huge fan of Michel Cluizel chocolates and frequently bought their chocolates when I was aboard in Milan for work. It was always a special treat to have their chocolates. It came to my surprise to learn that they offer baking chocolates, which I absolutely LOVE! In my opinion, chocolate quality is probably one of the most important ingredients in baking as it’s aromas affect the overall flavor of the cookie. That’s why if you decide to try this recipe, please definitely treat yourself to these amazing mini grammes as named by Michel Cluizel or aka mini chocolate chips!
Please note that this is not a paid sponsorship, and that I genuinely love their products and I’m so happy to be able to share this incredible recipe that I created with you! I hope you make it and try to share the cookie with others… I know that it’ll be hard to share, but definitely spread the love!
Ingredients:
For Cookie:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- 1 3/4 cups Salted Caramel Michel Cluizel Mini Grammes
- Optional: 1/3 cup Vanuari Dark Chocolate Michel Cluizel Mini Grammes
For Coffee-Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup Coffee Michel Cluizel Chocolate Mini Grammes
Instructions:
Start with the coffee-chocolate ganache, so it has time to cool.
For Ganache:
- In a medium saucepan, bring heavy cream to light simmer on medium-low heat.
- Turn off the heat once it starts to simmer.
- Pour in the coffee-chocolate mini grammes from Michel Cluizel
- Whisk to combine the heavy cream and chocolate chips, and add in a pinch of salt. Set the mixture to the side.
For Cookie:
- In medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set flour mixture to side.
- Using standing mixer with paddle attachment, cream together the butter with white and dark brown sugars for about 2-3 minutes, until the mixture is lighter in color and fluffy in texture.
- Reduce mixer speed to low and add in the egg. Mix until well combined and then add in vanilla extract, followed by heavy cream.
- Continuing with mixer on low speed, pour in the flour mixture and mix until just combined. Over mixed dough will result in a bad kind of chewy cookies.
- Once the dough comes together, add in 3/4 cups of the salted caramal chocolate mini grammes from Michel Cluizel.
- Divide the chocolate chip cookie dough into four equal groups. Roll each into a ball and then use the palms of your hands to flatten into a round disc that is approximately 6 to 7 inches in diameter. For two of the round discs, create a rim around the edge and these will be for the bottom part of the cookie.
- Take 1/4 cup of coffee-chocolate ganache and place into the center of the chocolate chip dough with the edge. The doughs with the edge will help hold in the ganache.
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Place the flattened chocolate chip cookie dough disc over the cookie with ganache center. Pinch together the edges and smooth out the sides for a seamless cookie, and to avoid the ganache from leaking out while the cookie is being baked.
- For finishing touches, place 1/2 cup of salted caramel chips all over on top of each cookie. Be sure to gently pressing them in place. And if you like, add half of the 1/3 cup of Vanuari dark chocolate mini grammes on top of the cookie as well.
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Wrap each cookie with plastic wrap and freeze them for 30 minutes.
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When ready to bake, preheat oven to 350F degrees and line a cookie sheet with Silpat or parchment paper. Bake one cookie at a time as it will spread while baking. Remove the plastic wrap from the cookie and place it in the center of the cookie sheet as it will spread while baking. Bake for 30-35 minutes or until edges are golden-brown and the center no longer has appearance of raw cookie dough.
Enjoy one of the best chocolate chip cookies you’ll ever have!!
