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TCHO Recipes - Cookies

World Peace Cookies

...from Dennis and Catherine Eloise Leung of DeLise Dessert Cafe

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/3 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons, or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/4 teaspoon fleur de sel or fine sea salt
3.5 ounces (105 grams) TCHOPro 60.5% Dark Chocolate Discs, chopped into pieces
1.5 ounces (45 grams) TCHO Pro Roasted Cacao Nibs, toasted

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Add in the flour. Mix at low speed only until there’s very little flour left. Pour in the chocolate pieces and nibs and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1˝ inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (If you’ve frozen the dough, you don’t need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
5. When ready to bake, preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
6. Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the baking sheets, leaving about one inch between them.
7. Bake the cookies one sheet at a time for 12 minutes. Transfer the baking sheet to a cooling rack.

Recipe Notes
Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for up to 2 months, and can be sliced and baked directly from the freezer, adding a few minutes to the baking time.

Dennis and Catherine Eloise Leung are owners of DeLise Dessert Cafe in San Francisco, a true gem chocked full of delicious treats. Learn more about DeLise at www.delisesf.com.

TCHO’s Millionaire’s Shortbread

...from Lexi Castagna
Yields one ½ sheet pan, 32 squares

2 cups butter, softened
¾ cup sugar
3 ¾ cups all-purpose flour

Caramel Filling
1 ½ cups butter
brown sugar
250g corn syrup
250g sweetened condensed milk

Chocolate Topping
2 ½ cups TCHO Pro “Cacao 53%” Milk Chocolate Discs
3T coconut oil
Maldon Sea Salt

1. Preheat oven to 350oF (325oF for convection ovens).
2. Grease and line a half baking sheet with parchment paper.
3. In a stand mixer, combine first butter quantity, sugar and flour. Beat until mixture is evenly crumbled. Press dough evenly into half sheet pan.
4. Bake for 20-25 minutes until evenly browned. Let cool.
5. In a large saucepan, combine second butter quantity, brown sugar, corn syrup, and sweetened condensed milk. On medium heat, bring to a boil while stirring and scraping continuously with a rubber spatula. This mixture is easy to burn so keep an eye on it! Boil for five minutes until thick and caramelized. Smell that heavenly smell.
6. While hot, pour caramel mixture over the shortbread and spread evenly. Let cool.
7. Using a double boiler or lower power in the microwave, melt the chocolate and coconut oil together. Pour on top of caramel filling and spread evenly.
8. Sprinkle chocolate with Maldon sea salt.
9. Twiddle thumbs and wait in anticipation for chocolate to set. Cut to your desired sized bar. I usually go for a 2" x 2" square.
Helpful Hint: Pop your pan into the fridge for 10-15 minutes to firm up the chocolate before cutting.
10. Enjoy!

TCHO Chocolate Espresso Cookies

Adapted from Gourmet Magazine, March 1997

3 ounces TCHO Pro 99% Unsweetened Critters, chopped
2 cups (12 ounces) TCHO Pro 66% Dark Chocolate Discs, chopped to smaller bits
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts (chopped, and slightly toasted)

1. Preheat oven to 350°F and grease 2 large heavy baking sheets (or use parchment paper).
2. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt, 8 ounces of TCHO Chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat.
3. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes. Beat in chocolate mixture. Sift in flour, baking powder, and salt directly into the chocolate mixture and stir until just combined. Stir in remaining TCHO Chocolate pieces and walnuts.
4. Drop batter by heaping tablespoons about 2 inches apart onto baking sheets.
5. Bake in batches in middle of oven for 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.