“I love cookies and am always trying out variations on classic flavours. I have taken a chocolate chip cookie and switched chocolates to use the new Callebaut Ruby chocolate. To complement the flavour, I have added yoghurt to the mix and finished with raspberries for a tangy, creamy, sweet and sour cookie combination.” - Darren Purchese.
110g unsalted butter
100g soft light brown sugar
90g caster sugar
1 tsp salt
1/2 tsp bicarbonate soda, sieved
1/2 vanilla pod, seeds scraped
1 whole egg
200g plain flour sieved
50g yoghurt powder
75g white chocolate, buttons or chopped into small pieces
125g ruby chocolate, buttons or chopped into small pieces (plus extra for the top of the cookies)
Fresh raspberries
Freeze-dried raspberry pieces to decorate
Cream butter, two sugars, salt, bicarbonate soda and vanilla seeds together slowly with the paddle attachment in an electric stand mixer.
Continue until the mix is pale and smooth. Use a scraper to scrape the inside of the bowl to ensure it has mixed evenly.
Add the egg while continuing to beat on a low to medium speed, mix well before again scraping down the sides.
Add flour, yoghurt powder and two chocolate varieties and beat slowly until all incorporated. Add fresh raspberries and briefly mix again to combine before removing from mixer.
Use lightly floured hands and accurate scales to weigh 75g balls of dough. Roll these into balls and reserve on a tray in the refrigerator. Any remaining quantity of dough should be evenly distributed among the other balls of dough.
Pre-heat oven to 180 C and place cookie balls onto a baking tray lined with paper. Cook 4-5 cookies at a time, depending on the size of oven trays.
Bake for 17 minutes and remove from oven. Press each cookie down gently with a weight, such as the base of a saucepan – don’t squash completely, just gently flatten.
Add the remaining chocolate pieces or buttons onto the surface of the warm cookies and place back into the oven for 30 seconds to melt.
Remove cookies and allow to cool on the tray for 2 minutes, before using a metal slice or palette knife to life each cookie onto a wire rack.
Allow them to cool for a further 5 minutes before adding freeze-dried raspberry pieces.
Credits: Darren Purchese
Photo Credits: Darren Purchese
