Monthly Archives: November 2014

The first ever segment of Tati Bakes!

Up close and personal with Double Chocolate Dulcey Chip Cookies

Up close and personal with Double Chocolate Dulcey Chip Cookies

So, Tati has made it her business to bake some truly delicious desserts. Cacao Art is taking advantage of this and, besides happily eating tons of sweet things, we now have a Tati Bakes segment on our blog.

The first featured recipe is this Double Chocolate Chip Cookie recipe, originally found on joythebaker.com. Tati went ahead and made it extra special by adding Valrhona Dulcey blonde chocolate bits. Dulcey is one of our favorite new finds: a white chocolate that has been gently cooked to a blonde color developing a rich, sweet taste of caramel and shortbread. Adding pieces of Dulcey was sheer genius. If you don’t have it on hand, feel free to use butterscotch chips instead.

Double Chocolate Dulcey Chip Cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 to 6 ounces Valrhona Dulcey pieces or butterscotch chips

coarse sea salt, for topping (optional)

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes.  Scrape down the sides of the bowl and add the egg and vanilla extract.  Beat for 1 minute more. In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.  Add the dry ingredients all at once to the butter and egg mixture.  Beat on low speed until just combined. Stop the mixer and stir in the Dulcey or butterscotch chips. Scoop dough using a small cookie scoop, or by rolling dough by the heaping tablespoonful.  Place on cookie sheet, leaving about 2-inches between each dough ball.Bake for 11 to 12 minutes or until cookies are just done.  It’s even ok if these cookies are slightly under baked.  Try your darndest not to over bake them.  Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing.  Cookies are best within 3 days of baking.

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