Maître D'
TCHO Chocolate Cookie, Marshmallow Fluff, Dark Chocolate Ganache, White Chocolate
Baker Van Teamer of Pudgy’s Fine Cookies | Houston, TX
Yield: 8 cookies
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Dough:
1 cup butter
1 cup brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons Nielsen-Massey pure vanilla extract
2 cups King Arthur Sir Galahad flour
1½ cups TCHO Super Powder cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
Marshmallow Fluff:
150 grams granulated sugar
120 grams corn syrup
60 grams egg whites
¼ teaspoon cream of tartar
Ganache:
120 milliliters heavy cream
1 teaspoon corn syrup
113 grams TCHO Choco Combo 68% dark chocolate
To Assemble and Serve:
TCHO Choco Blanco 35% oat milk white chocolate, warmed
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Beat until mixture is light and fluffy. Add eggs and vanilla. Mix until just combined. Set aside. In a mixing bowl, combine remaining ingredients. With the mixer on low speed, slowly add dry ingredients into wet ingredients, mixing until just combined. Transfer mixture to an airtight container and refrigerate overnight.
For the Marshmallow Fluff:
In a saucepan over medium heat, add sugar, corn syrup, and 60 grams water. Bring to a boil and cook until mixture reaches 240°F. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar until soft peaks form. With the mixer on low speed, slowly incorporate hot sugar mixture. Mix until incorporated. Add vanilla, then mix until stiff peaks are achieved. Transfer to a piping bag and refrigerate.
For the Ganache:
In a microwave-safe bowl, add heavy cream and corn syrup. Heat for 110 seconds. Add chocolate and let sit 3 minutes at room temperature. Stir until chocolate has fully melted. Transfer to an airtight container and refrigerate.
For the Cookies:
Heat oven to 350°F. On a work surface, roll Dough into 8 evenly-sized balls. Transfer Dough balls to a parchment paper-lined sheet tray. Press down to lightly flatten. Bake 7 minutes. Rotate tray and bake additional 7 minutes. Let cool.
To Assemble and Serve:
In a pot over low flame, heat Ganache. Keep warm. Place warm white chocolate into a piping bag. Set aside. On a work surface, top each Cookie with 1 dollop Marshmallow Fluff. Dip Cookies into warm Ganache. Pipe desired design with white chocolate.
