Sablé chocolate chunk cookies
ByronTalbott · ♥ 1.5K likes · 93K views · 3 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Emulsify the butter with the grapeseed oil, adding a pinch of the dry ingredients to help bind and emulsify.
Emulsifying butter and oil
- 1½ cup all-purpose flour
- 1½ cup cornstarch
- 1½ cup confectioners sugar
- ½ lb butter
- ⅓ cup grapeseed oil
Mix in the flour, cornstarch and confectioners sugar.
- 2 whole hard-boiled grated egg yolks
Mix in two hard-boiled egg yolks, grated, until fully incorporated and the dough no longer sticks to a finger.
Flatten the dough and roll it as thin as possible, about half a centimetre thick; cut rounds with a ring cutter.
Rolling and cutting rounds
- dark chocolate
Press big chunks of 72% dark chocolate onto the rounds.