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valrhona caraibe

Valrhona Caraibe Chocolate Chunk Cookies

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 30
Author Cookie Madness


  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces 2 ½ sticks unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla original called for ½
  • 1 tablespoon honey
  • 3 tablespoons sour cream or crème fraîche
  • 14 ounces Valrhona Caraibe 66 percent chocolate chopped or in small pieces


  • 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.