Valrhona Hazelnut Milk Chocolate Chip Cookie Recipe
Valrhona Hazelnut Milk Chocolate Chip Cookie Recipe. This fabulous cookie is studded with Valrhona Hazelnut Milk Chocolate Feves (chips) and sprinkled with sea salt. Luxurious, smooth and creamy with a little crunch sums up this cookie!
Ingredients
- COOKIES:
- 1 1/3 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup rough chopped Valrhona Hazelnut Milk Chocolate Feves plus more for putting on top.
- Sea Salt for sprinkling.
Instructions
- Preheat oven to 325 degrees F. Line 2 cookies sheets with parchment paper, set aside.
- In a large bowl add the flour, baking soda, baking powder, salt.
- In the bowl of a mixer cream the butter until light and pale.
- Add in the sugars and continue mixing, about 1 minute.
- Add the egg and extract. Mix well to combine.
- Slowly add in the flour mixture with mixer on low until all incorporated.
- Bring mixer to medium speed and mix 30 seconds until dough forms.
- By hand mix in the Valrhona Hazelnut Milk Chocolate Feves.
- Using 1 1/2 inch cookie scoop, scoop out each cookie and place on tray 2 inches apart.
- Roll each scooped cookie into a ball, this helps achieve a uniform shape and size.
- (Optional but worth it, on top of each cookie gently press in a chunk or two of additional Feves, this will insure you have melty chocolate on top of the cookie to and not just under the dough. )
- Bake 11-12 minutes or until crackled and golden brown.
- Repeat with remaining batter.
- Once out of the oven and warm sprinkle with sea salt.
- Cool completely.
Tried this recipe?Let us know how it was!