Oriado Chocolate Cookies


Recipe by Chef Garry Larduinat of Wolfgang Puck Catering
Category: Cookies & Bars
Difficulty: Easy
 Makes about 30 cookies


133g brown sugar
133g sugar 
133g butter
59g eggs
4g vanilla extract
266g all-purpose flour
4g baking soda
2g salt


  • Using a stand mixer with a paddle attachment, cream the butter, sugar, and brown sugar.
  • Mix on speed 2 for 2 minutes. Then scrape down.
  • Mix on speed 3 for 9 minutes. The mixture should be light and fluffy with a pale uniform color.
  • On speed 2, combine eggs 2 at a time and vanilla extract, scraping down after each addition. 
  • Sift together flour, baking soda, and salt.
  • On speed 1, add the dry ingredients and mix for 1 min, as the dough just begins to come together. Then scrape down.
  • Add in the chopped Oriado 60% Chocolate, and finish mixing just to incorporate the chocolate.
  • Roll 1500g of dough in parchment paper, to create a long roll, reserve in the refrigerator.
  • When needed, pull out of the refrigerator, slice and bake at 154°C (310°F) with high fan, for 7 minutes or until golden brown.