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Derek's Irresistible Cookies
Dereks Irresistible Cookies
Recipe created by: Derek Poirier Valrhona Pastry Chef North America
2/3 cups Sugar
9 Tbsp Butter
1 each Egg Yolk
4 oz Valrhona Le Noir 61% or Le Noir 68%
or Caraibe 66% Dark Chocolate
1 1/2 cups Almond Flour (lightly roasted)
1/3 cup All Purpose Flour
- Lightly toast almond flour at 325F, just until lightly browned. Allow to cool.
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Cream butter and sugar until smooth. Use a whisk to mix (cream) until the sugar is fully incorporated (2-3 minutes)
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Add the egg yolk into the mixture.
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Melt the chocolate in microwave safe bowl in 30 second intervals until melted; add to the butter/sugar mixture. (How to temper chocolate)
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Sift flour and add to mixture
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Add the almond flour
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Scoop with an ice cream scoop or form small balls with your hand and place on baking pan with either a silpat or parchment paper on it.
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Bake at 400F for approx. 10-15 min.
