Cookie’s Cookie at David Burke at Bloomingdales

Staff Writer
Try this Cookie’s Cookie recipe from chef Zac Young

Enjoy these chocolate dipped cookies from The David Burke Group's executive pastry chef, Zac Young. This cookie is sprinkled with course sea salt before baked for a salty and sweet treat. — Angela Carlos

1895
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 sticks unsalted butter (at room temperature)
  • 1 Cup granulated sugar
  • 1 1/4 Cup dark brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 3 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon baking soda
  • 1 1/2 Teaspoon kosher salt
  • 1 Pound four ounces Valrhona Dulcey Chocolate chopped into small pieces
  • 1/4 Cup coarse sea salt, such as Maldon
  • 1 Pound Valrhona sixty-one percent dark chocolate

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, baking soda, baking powder and salt, set aside. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Then, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix until combined. On low speed, add the flour mixture in two instalments and mix until just incorporated.

Next, add the chocolate and mix until evenly distributed.

Scoop the dough using a 1.5 ounce ice cream scoop onto two parchment lined cookie sheets. Sprinkle the tops of each cookies with a few flakes of the Maldon salt. Bake for 12 to 16 minutes until the edges are golden brown but the centers of the cookies are still light. Let cool on the pan.

Microwave the 61% chocolate until two thirds of the chocolate is melted. stir the chocolate so the residual heat melts the remaining chocolate. Dip half of each cookie into the melted 61% chocolate, let the excess chocolate drip off the cookie before laying back on the parchment lined cookie sheets. Let sit so the chocolate hardens. If desired, decorate the cookies with a colored cocoa butter “transfer sheet” or draw stripes with melted white chocolate.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.

Nutritional Facts

Total Fat
97g
100%
Sugar
160g
N/A
Saturated Fat
59g
100%
Cholesterol
245mg
82%
Protein
20g
40%
Carbs
256g
85%
Vitamin A
523µg
58%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.2mg
7.7%
Vitamin D
2µg
N/A
Vitamin E
2mg
12%
Vitamin K
12µg
15%
Calcium
252mg
25%
Fiber
10g
40%
Folate (food)
62µg
N/A
Folate equivalent (total)
348µg
87%
Folic acid
168µg
N/A
Iron
10mg
55%
Magnesium
172mg
43%
Monounsaturated
28g
N/A
Niacin (B3)
7mg
35%
Phosphorus
517mg
74%
Polyunsaturated
4g
N/A
Potassium
674mg
19%
Riboflavin (B2)
0.8mg
47%
Sodium
994mg
41%
Sugars, added
160g
N/A
Thiamin (B1)
0.9mg
62.6%
Trans
2g
N/A
Zinc
3mg
21%

Around the Web