INGREDIENTS
INGREDIENTS
| 120g | 4.25 oz | Milk Chocolate Peru 3 8%, chopped |
| 40g | 1.5 oz | Cacao Powder 22-24% |
| 120g | 4.25 oz | All-purpose flour |
| 4g | 0.15 oz | Baking powder |
| 2g | 0.07 oz | Salt |
| 125g | 4.40 oz | Unsalted butter, softened |
| 90g | 3.25 oz | Sugar |
| 45g | 1.6 oz | Brown sugar |
| 50g | 1.76 oz | Whole eggs |
| 15g | 0.5 oz | Whole milk |
METHOD
In a stand mixer with the paddle attachment, cream the softened butter and both sugars. Add the egg and milk, continue mixing. Add the flour, baking powder, salt and cacao powder, continue mixing. Slowly mix in the chocolate until completely incorporated. Place dough in the refrigerator for 1 hour. Shape in to 50g (1.76oz) balls and place on a sheet tray lined with parchment paper or silpat. Bake at 320°F (160°C) for 12 minutes.
Makes 12 cookies
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