Mascarpone Double Chocolate Chunk Cookies
Mascarpone Double Chocolate Chunk Cookies packed with mascarpone cheese and Valrhona Dark and Dulcey chocolate chunks.
Servings 0
Ingredients
- 113 g butter ½ cup, I use Stirling Creamery, unsalted
- 75 g Tre Stelle® Mascarpone ⅓ cup
- 12 g vanilla bean paste 2 tsp
- 150 g <a href="http://www.amazon.ca/gp/product/B00KNLSQT8?ie=UTF8&creativeASIN=B00KNLSQT8&linkCode=xm2&tag=isucoit-20" rel="nofollow" data-mce-href="http://www.amazon.ca/gp/product/B00KNLSQT8?ie=UTF8&creativeASIN=B00KNLSQT8&linkCode=xm2&tag=isucoit-20">organic coconut blossom sugar</a> ¾ cup
- 50 g granulated sugar ¼ cup
- 1 large egg
- 224 g cups unbleached 2¼, all-purpose flour
- 6 g cornstarch 2 tsp
- 4 g baking soda 1 tsp
- 500 g roughly chopped Valrhona dark and Dulcey 2 cups, 250g each
Instructions
- Combine the butter, vanilla bean paste, Mascarpone and sugars in the bowl of a stand mixer fitted with the paddle attachment. Blend until smooth.
- Add the egg and continue to blend on medium-high until light and fluffy, stopping to scrape the sides of bowl, as needed.
- Add flour, cornstarch and baking soda, mix until just combined.
- Stir in chocolate pieces and combine until incorporated.
- Use a small ice cream scoop to place the dough equally apart on a large cookie sheet; flatten slightly.
- Cover cookie sheet with plastic wrap and freeze for 15 minutes and remove from freezer 5 minutes prior to baking.
- While the cookies rest from the freezer, preheat oven to 350ºF (180ºC).
- Bake on the middle rack for 10-12 minutes.
- Allow to cool on baking sheet for 5 minutes prior to transferring to wire rack to continue cooling.
Notes
Adapted from Tre Stelle® Mascarpone Toblerone® Cookies.