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Chocolate Indulgence Cookie

02/13/2009 Michel Suas

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	Bakers %	Test
Semi Sweet Chocolate*	735.29	12 oz *couverture grade
Butter	100.00	1-5/8 oz
Eggs	529.41	8-5/8 oz
Sugar	467.65	7-5/8 oz
Vanilla extract	7.35	1 tsp
Cake Flour, sifted	100.00	1-5/8 oz
Baking powder	12.65	1 tsp
Salt	4.41	1 tsp

TOTAL	1956.76	2 lb

1) Sift together the cake flour, baking powder and salt reserve.

2) Melt together the chocolate and butter.

3) Whip the sugar, eggs, and vanilla to the ribbon stage. When the chocolate reaches 90F (33 C) add it to the whipped eggs

4) Add the dry ingredients using the paddle attachment of the mixer or by hand with a spatula.

5) Using an ice cream scoop, portion onto parchment-lined sheet pans, and leave at room temperature for 30 minutes.

6) Bake at 325 F (163 C) in a convection oven for 12-15 minutes. (Insert a cake tester into a cookie. Remove from the oven when the tester shows some crumb structure and a slightly underbaked center).

Recipe courtesy "Advanced Bread and Pastry, A Professional Approach," written by Michel Suas, Delmar Cengage Learning, 2009

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