Carmelia Cookie

French Butter, Brown Sugar, Vanilla, and Valrhona Dark Chocolate

Pastry Chef Ryan Butler of Butler | Brooklyn

Yield: 42 cookies

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Adapted by StarChefs | october 2019

INGREDIENTS:

630 grams flour
10 grams baking soda
10 grams salt
345 grams European butter, diced, room temperature
300 grams brown sugar
300 gram sugar
200 grams eggs, beaten
10 grams vanilla extract
230 grams coarsely chopped Valrhona dark chocolate

METHOD:

In a bowl, combine flour, baking soda, and salt. In the bowl of a KitchenAid stand mixer fitted with a paddle, cream butter and sugars until light and fluffy. Mix in eggs and vanilla. Add dry ingredients and mix until just combined. Fold in chocolate until dispersed. Cover and refrigerate 1 hour. Heat oven to 375ºF. Using a 1½-ounce (45-gram) scoop, scoop dough onto a parchment-lined sheet tray. Bake 10 to 12 minutes, until golden.

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