Chocolate Cookies with ruby cacao

Chocolate Cookie Ingredients

1 cup fresh unsalted butter

2/3 cup brown sugar

1 pinch salt

2 whole eggs

2 1/2 cups pastry flour

1 tsp baking soda

2 tsp Santa Barbara Chocolate Vegan Cocoa Powder

2 cups Couverture Chocolate Chips

Preparation:

Mix together the butter, brown sugar and salt. Whip the egg lightly and add to the mixture.

Sieve together the flour, baking soda and cocoa powder and add to the previous mixture.

Add and knead the chocolate chips into the cookie dough and leave it to chill in the refrigerator for 12 hours.

Scoop into equal sizes and bake at 350F for 15 minutes.

Ruby Glaze

Melt on a low temperature or Temper 8 oz. Santa Barbara Chocolate ruby cacao chips.

Dip or drizzle the cookies with the ruby cacao glaze, then transfer to a parchment-lined baking sheet.

Sprinkle each cookie with desired toppings like cocoa nibs.

{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Easy Milk Chocolate Peanut Clusters", "image": "https://www.santabarbarachocolate.com/product_images/uploaded_images/milk-chocolate-peanut-clusters.jpg", "description": "", "keywords": "Milk Chocolate Peanut Clusters", "author": { "@type": "Person", "name": "Chocolatier Jason Vishnefske" }, "datePublished": "2020-08-02", "prepTime": "", "cookTime": "", "totalTime": "", "recipeCategory": "dessert", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "2 Cups Santa Barbara Chocolate", "Milk Compound Confectionery Coating", "1 Cup Roasted and Shelled Salted Peanuts" ], "recipeInstructions": [{ "@type": "HowToStep", "text": "In a bowl melt the candy coating slowly at a low temperature and then add the peanuts." },{ "@type": "HowToStep", "text": "Onto a parchment paper lined baking pan, spoon the chocolate cluster mixture into small patties. Refrigerate for 5 minutes." }], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "bestRating": "5", "worstRating": "1", "ratingCount": "1" } }