Cookies with Couverture

Serving : 1 dozen cookies

Preparation time: 15

Cooking time: 10

Total time: 25

Description:

Cookies crispy on the outside and chewy on the inside.

The conventional recipe is to use supermarket semi-sweet chocolate chips. For a cafe bakery taste and sophistication, use K&W Milk or Dark couverture (milk or dark). The couverture will also balance the sweetness of the dough. Leave the couverture in small chunks for a chunky mouthfeel or shave the couverture for a smoother texture.

Be sure to spread the dough in even sizes on the baking tray.

Have fun baking!

Ingredients

• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon hot water
• 1/4 teaspoon salt
• 1 cup unsweetened couverture (shavings)
• 2/3 cup and 1 tablespoonchopped almond

Direction

Preheat oven to 175 degrees C (350 degrees F).

Cream together the butter, white sugar, and brown sugar until smooth.

• Beat in the egg, then stir in the vanilla.
• Dissolve baking soda in hot water.
• Add dissolved baking soda to batter along with salt.
• Stir in flour, shaved couverture, and nuts.
• Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.