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I share with you a recipe from my book “Je fais mon chocolat maison” published by Solar and prefaced by Christophe Michalak! I was largely inspired by the cookies that you can find in New York, in a very famous bakery. I had already cracked the “plain” recipe in my blog, but this time I offer you the 100% chocolate version. With a touch of salt and vanilla, these cookies are completely addictive and if you start making them, beware, because you will be asked to make them all the time! I make them like there, in XXL version.<\/p> \n

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• 110g of semi-salted butter<\/li> \n
• 75g of 55% dark chocolate<\/li> \n
• 100g of sugar<\/li> \n
• 125g of brown vergeoise<\/li> \n
• 1 teaspoon of liquid vanilla<\/li> \n
• 1 good pinch of salt<\/li> \n
• 50g of egg<\/li> \n
• 240g of flour<\/li> \n
• 20g unsweetened cocoa powder<\/li> \n
• 200g of 65% chocolate chips<\/li> \n<\/ul> \n

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  Melt butter and chocolate in microwave oven. Mix the sugar, vergeoise, liquid vanilla and salt in the bowl of a mixer. Pour in the melted chocolate\/butter and mix again. Add the egg. Mix and then pour in the flour and unsweetened cocoa powder. Mix for another minute to get a smooth paste. Pour in the chocolate chips and mix. The dough is ready. There is no yeast, this is intentional on my part.<\/p> \n

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  Divide the dough into 5 balls. This makes for monstrous and totally decadent cookies weighing in at about 180g each.<\/p> \n

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  Take a ball and tear it apart by hand to give it a very rough appearance. Having a highly textured dough ball increases the surface area of the crust. Place each giant cookie on a baking sheet and freeze for at least 4 hours or overnight.<\/p> \n

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  Preheat your oven to 200\u00b0C (it’s this high heat in the oven that will sear the outer crust well before cooking the inside). Place the frozen cookies in the oven for 15 to 20 minutes. Let them cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack. The giant cookies will be at their best half an hour after baking: the inside will have had time to firm up slightly, the chocolate will still be half-melted and the crust will be crisp to perfection.<\/p> \n

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  Cookies monstrueux au chocolat<\/h2>\n

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  Je partage avec vous une recette de mon livre "Je fais mon chocolat maison" \u00e9dit\u00e9 chez Solar et pr\u00e9fac\u00e9 par Christophe Michalak ! Je me suis tr\u00e8s largement inspir\u00e9 des cookies que l\u2019on trouve \u00e0 New York, dans une p\u00e2tisserie tr\u00e8s connue. J\u2019avais d\u00e9j\u00e0 craqu\u00e9 la recette \u00ab\u00a0nature\u00a0\u00bb qui se trouve dans mon blog, mais cette fois je vous propose la version 100% chocolat\u00e9e. Avec\u00a0une touche de sel et de vanille, ces cookies sont compl\u00e8tement addictifs et si vous commencez \u00e0 en faire, prenez garde, car on vous en demandera d\u2019en faire tout le temps\u00a0! Je les fais comme l\u00e0-bas, en version XXL.<\/span><\/div>\n

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