Gozu’s Chocolate Chunk Cookies with Wagyu Tallow

Gozu's Chocolate Chunk Cookies with Wagyu Tallow

Made by TCHO Pro Ethel Koh
Pastry Chef at ittoryu GOZU
Yield: 12 cookies

Ingredients
120g Unsalted Butter, softened to room temperature
20g Waygu Tallow, softened to room temperature
112g Sugar
112g Brown Sugar
5g Bourbon Vanilla Extract
1 Egg
1 Egg Yolk
270g All-Purpose Flour
1.5g Baking Powder
2.5g Baking Soda
4.25g Salt
150g TCHO 68% Dark Chocolate Baking Discs
Finishing Salt, see TCHO Pro Note

Directions

  1. Freeze the chocolate and chop in robot coupe or food processor into 'chip' size (about the size of a penny) or use a knife and a cutting board to hand chop.
  2. Combine sugars, vanilla, wagyu tallow, and butter in the bowl of a stand mixer fitted with a paddle attachment and cream together thoroughly (do not incorporate too much air), scrape bottom of the bowl as needed.
  3. Whisk eggs in a separate bowl and slowly stream into butter mixture while mixing on low.  Mix until emulsified.
  4. Sift flour, baking soda, baking powder and salt.
  5. Add dry ingredients into the butter mixture until just combined.  Scrape bowl to ensure the mixture is evenly incorporated.
  6. Add chocolate and mix until just combined.  Finish mixing by hand if needed.  Chill the dough for about 20-30 minutes or until firm.
  7. Portion cookies out to 25g per cookie, or about 2 tablespoons.  Roll into a ball and freeze.
    TCHO Pro Tip:  The dough can be refrigerated for 3-4 days or stored in the freezer after rolling.  If you can freeze on a baking sheet first, then transfer to a ziplock bag or airtight container to store until ready to bake.
  8. Preheat oven to 350oF.  If using a Rational oven, set to 350oF on speed 3 with 0% steam.  Line a baking sheet with parchment paper.
  9. Space out portioned cookie dough onto the lined baking sheet tray with lots of room in between each cookie (they spread to about twice their diameter).  Sprinkle with finishing salt.
    TCHO Pro Tip: 
    Sprinkle salt onto the cookie right before baking. If it's sprinkled too early, the condensation will cause the salt to melt. If it’s sprinkled after baking, it won't adhere to the cookie.
  10. Bake for 10 minutes until edges are golden brown.
  11. Right after removing from the oven, flatten cookies with an offset spatula for a chewier texture and crinkled look.
  12. Enjoy!  Baked cookies keep for up to 5 days in an airtight container.

TCHO Pro Recipe Note from Chef Ethel:  For the home baker, I love Maldon Sea Salt!  For an artisanal salt, I'd recommend the Hawaiian Alder Hickory Wood Smoked Sea Salt.