Derek’s Irresistible Cookies
Courtesy of Derek Poirier, Valrhona USA
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
2/3 cups sugar
9 tablespoons butter
1 egg yolk
4 ounces Valrhona Baking Dark Chocolate
1 1/2 cups almond flour (lightly roasted)
1/3 cup all-purpose flour
Lightly toast almond flour at 325 F, just until lightly browned. Allow to cool.
Cream butter and sugar until smooth. Use a whisk to mix (cream) until the sugar is fully incorporated (2–3 minutes).
Add the egg yolk to the mixture.
Melt the Valrhona Baking Dark Chocolate in microwave safe bowl in 30 second intervals until melted; add to the butter/sugar mixture.
Sift flour and add to mixture.
Add the almond flour.
Scoop with an ice cream scoop or form small balls with your hand and place on baking pan with either a silpat or parchment paper on it.
Bake at 400 F for approximately 10–15 min.