Valrhona Caraibe Chocolate Chunk Cookies are adapted from a recipe by Chef Sean Considine of ABC Kitchen and Tracy Zabar. They're large cookies packed with melted Valrhona.
3 ¾cupsall-purpose flour (weigh or measure with a light hand)(470 grams)
1teaspoonbaking soda
1teaspoonsalt
10ouncesunsalted butter, room temperature (2 ½ sticks)(280 grams)
1 ½cupsgranulated sugar(300 grams)
⅔cuplight brown sugar(130 grams)
1largeegg
1teaspoonvanillaoriginal called for ½
1tablespoonhoney(20 grams)
3tablespoonssour cream or crème fraîche
14ouncesValrhona Caraibe 66 percent chocolatechopped or in small pieces
Instructions
Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
Sift together the flour, baking soda and salt and set aside.
In a mixing bowl (preferably a stand mixer with a paddle attached), beat the butter and both sugars on medium speed until light and fluffy. Add the egg. Add the vanilla, honey and crème fraîche and mix well, then add the dry ingredients and mix just until incorporated. With a silicone spatula, fold in the chocolate.
Using a #30 scoop or 2 heaping tablespoons, shape the dough into 30 mounds. At this point you can bake the mounds or chill them and bake as needed.
To bake, arrange on baking sheets spacing about 3 inches apart. Bake for 10 to 14 minutes (mine took 14) or until lightly browned around the edges. Remove from the oven and transfer to wire racks and let cool completely. If you've used the fancy chocolate, they'll be be melt-y at this point. I personally like to let them cool completely before serving, but if you like melt-y, hot, cookies then serve immediately.