Time for some Craving Therapy – Chocolate Overload Cookies by Chef Adarsh Thomas

To make some delicious Chocolate Overload Cookies. Here is your recipe below:

Cookie ingredients 

Unsalted Butter – 150 grams

Caster Sugar – 125 grams

Brown Sugar- 130 grams

Eggs – 50 grams

Cream – 15 grams

Vanilla – 10 grams

Salt – 8 grams

Flour – 260 grams

Cocoa Powder – 20 grams

Dark Chocolate (Chopped) – 150 grams

Total weight – 818 grams

Individual portion size – 40 grams

Yield per recipe – 20 numbers.

Chocolate Ganache Topping 

Dark Chocolate – 100 grams

Fresh Cream – 50 grams

Unsalted Butter – 10 grams

Finely Chopped nuts (Cashew, Skinned almonds or Hazelnuts) – 30 grams (Optional)

Method (Cookie) 

  • Preheat the oven to 180 degrees Celsius.
  • Moreover Cream the butter, caster sugar, and brown sugar till soft and fluffy.
  • Add the eggs, cream and vanilla essence and whisk again.
  • Sift the flour and cocoa powder.
  • Fold in the dry ingredients into the batter.
  • Once you get cookie dough, chill for a minimum of 30 minutes.
  • Portion out 40 grams of the dough and shape them into balls.
  • Now Freeze the portioned out and shaped dough till its firm.
  • Bake at 180 degrees Celsius for about 16-20 minutes.
  • Lastly, flatten the cookie as soon as it’s taken out of the oven.

Method (Ganache) 

  • Heat the fresh cream.
  • Melt the dark chocolate over a double boiler.
  • Pour the heated cream into the melted chocolate; add butter kept at room temperature and emulsify.
  • Spread out the ganache on a tray and let it rest until it starts to thicken.
  • Pipe over the cookie as desired.
  • Garnish with more chopped nuts.

Notes • Cream the butter and both the sugars until the sugar has properly dissolved or else there will be crystals of sugar shown after baking.

  • Make sure the dry ingredients are sifted properly before adding to ensure even distribution.
  • Make sure you freeze the dough before baking for it to hold shape.
  • The cookie might take longer to bake in OTG’s and smaller ovens, at least 30-35 minutes at times.
  • To see if the cookie is baked, check if you can lift it up without it breaking apart. It will still be soft, once it’s done be sure to flatten it and let it cool. Once cooled the cookie will harden and you will have the desired texture.
  • Do not boil the cream for the ganache, heating it should be fine, also make sure you keep mixing as cream tends to stick to the bottom and burn soon.
  • Melt the chocolate over a double boiler and not directly over a flame to avoid burning. If using a microwave, keep taking it out every 20-30 seconds and mixing, else it will start to burn.
  • Rest the ganache before using it.