By the gods, it’s been a while between
drinks blog posts cookies …
So, my oven is still technically kaput. But lately, I’ve had the most awesome good luck in bypassing its worst foibles. Stuff like random changes in temperature of the kind that some would attribute to supernatural causes but the scientifically minded (such as moi) puts down to the oven being a total lemon. No, the thermostat is still kind of working actually. Unlike the rest of this demonic contraption. Even the hot spots in the oven change. I’m thoroughly sick of it and planning to replace it sometime this year … when I can afford it, of course!
But hey, COOKIES.
Yesterday, I was doing a few technical tests on different tempering techniques and the impact on the finished product for some chocolate bars. Because I do that. It’s worth doing. Continuous improvement! I had what some might call LEFTOVER CHOCOLATE. I know, I know. There is no such thing. Except there it was, staring at me, all beautifully tempered and only a few hundred grams. It was Valrhona Dulcey, a wonderful blond chocolate – basically a caramelised white chocolate. It just sat there, daring me to do something with its gloriously golden, shortbread biscuit, salted buttery, sexy goodness.
So I ripped out a piping bag and made a whole bunch of tiny Dulcey chocolate chips. Because hot damn, why would you not want these dots of deliciousness in your next batch of chocolate chip cookies???
Throw in a night of insomnia and me getting up while it’s still dark and … technically night-time. I baked cookies with the Dulcey chips before the sun came up. Not just any cookies. I made a batch of my Awesome Choc Chunk Protein Bombs with some modifications. I also did a whole lot of other food prep for the week before dawn. So cookies for breakfast sounded like a great idea.
You don’t have to make your own chocolate chips for this but I do recommend using the Dulcey. You can just chop a bar or the couverture medallions into small pieces. I have been conservative in my addition of Dulcey chips to the recipe – basically because I am currently trying to get my nutrition on track so a little satisfies me. You can certainly add more, to taste, but try to keep it under about 125 grams as otherwise it will be more difficult to form even shaped cookies.
Do use the flavour combos suggested here. Dulcey goes supremely well with hazelnuts and coffee flavours (including the wattle seed, which is a combination of these).
Oh, and there is no such thing as leftover Dulcey. Ever 💕💕
300 grams 100% hazelnut butter (freshly made with lightly roasted nuts is best)
75 grams raw sugar**
50 grams Natvia Baking mix**
30 grams cup rolled oats (substitute lupin or quinoa flakes if preferred)
30 grams vegan protein powder*
5 grams roasted ground wattle seed OR instant espresso powder
5 grams (1 teaspoon) bicarbonate of soda
1.25 grams (1/4 teaspoon) sea salt
1 large egg, lightly beaten
80 grams Valrhona Dulcey, chopped into small chunks (reserve any shavings)
* Plant based protein powder works best in this recipe. I used Bulk Nutrients Earth Protein in Vanilla. You could substitute a 50/50 mix of whey and casein instead but the texture will be somewhat different.
** You could also substitute all Natvia or all raw sugar (a mix of raw sugar and Natvia is a great option to reduce the sugar but retain the caramelisation and flavour).
Follow the instructions for the original recipe (link above).
You can simply add all the ingredients to the bowl and mix with the paddle attachment of your mixer.
Once everything is combined, use a metric tablespoon to measure out even sized domes of the cookie dough on to the lined baking trays.
Flatten the cookie dough, taking care to retain an even shape.
If you like, sprinkle a little sea salt flakes on top of each cookie.
Refrigerate for about 20 minutes before baking at 200C for about 8 to 10 minutes.
Cool completely on a wire rack before removing.
Store in an airtight container for up to a week or so.