Submitted by Chef Selina Progar
Notes: Selina prefers Valrhona chocolate feve buttons, using a mix of up to four different chocolates, cut into chunks with a chef’s knife. All ingredients are listed for weighing on a scale versus traditional volume measurements using cups & spoons.
8 oz Butter, softened
8 oz Brown sugar
4.5 oz White sugar
3.5 oz Whole eggs
.5 oz Vanilla extract
16 oz AP flour
11 g Baking powder
3.5 g Baking soda
6 g Salt
10 oz Chocolate assortment
Combine all ingredients and portion 7 oz cookie dough balls on to baking sheets. Bake at 350°F (use convection if available) for 8-12 minutes. Cool and enjoy!
Submitted by Chef Selina Progar
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