That is, until I came across this recipe in Dominique Ansel’s book, The Secret Recipes, “Time is not simply a measurement of minutes and hours, but also a keeper of experiences… The cookie is the ultimate time traveller.” He then went on to describe how most people loved cookies because that is the first thing they baked in their childhood and taking a bite of it brings back the wonderful memories.
Makes 9 cookies
170g dark chocolate couverture (>70% cocoa butter)
23g unsalted butter
125g granulated sugar
21g corn starch
3/8 tsp baking powder
1g fleur de sel
75g whole eggs (approximately 1.5 eggs)
58g chocolate chips
28g pecans, coarsely chopped
1) Melt chocolate couverture and butter over a bain-marie.
2) Combine sugar, corn starch, baking powder and salt in a large bowl. Add eggs and whisk until fully blended, scrapping bottom of bowl thoroughly to ensure all ingredients are well-mixed.
3) Slowly whisk in the melted chocolate and butter.
4) Fold in the chocolate chips and pecans.
5) Wrap dough in cling wrap and allow to rest overnight in the refrigerator.
6) When ready to bake, preheat convection oven to 175C.
7) Prepare baking tray by lining with baking paper.
8) Break dough into pieces of approximately 50g each. Roll into a ball and place on prepared baking tray. Press down gently. The dough does not spread much so the size of the baked cookie will be pretty much the same size as the dough.
9) Bake on the center rack for 4 minutes, then, rotate tray and bake for another 4 minutes. Cookie is ready when they are just beginning to crack on top and is set on the edge but as a soft spot in the center. Err on underbake.
10) Remove from oven and allow to cool for about 10 minutes until set.
And as a bonus, these are absolutely delicious! So much so that each time I opened my container to offer someone a cookie, I wince (because I really wanted to keep all for myself). I have already made plans to make many, many variations of these.