Chocolate Brumble Cookie
A decadent chocolate cookie with creamy and crunchy textures.
Ingredients
Chocolate Crumble
Butter, soft 180g
Measure for Measure Gluten Free Flour - King Arthur 180g
Cocoa Rouge - Guittard - Cocoa Powder 60g
Dark Brown Sugar 50g
Sugar 50g
Espresso - finely ground 10g
Total Weight 590g
GANACHE CENTER
Ingredients:
72% Coucher du Soleil - Guittard 150g
Heavy Cream 100g
Glucose 15g
Butter, soft 20g
Total Weight 285g
Directions
Chocolate Crumble Method:
In the bowl of a standing electric mixer fitted with a paddle attachment, add all the dry ingredients.
Paddle on medium speed for 2-03 minutes - evenly combined.
Add softened butter and pulse until you see crumbles. Stop machine.
Spray mini muffin tins with pan coating.
Scatter 2 tablespoons of the crumble into each well/cavity
With the back of a spoon create indentation in the center of each brumble. This will hold your ganache.
Bake: Pre-heat oven to 325 degrees F.
Bake Muffin tray for 10 minutes turn 5 additional
Remove from the oven and cool for 5 minutes.
With a paring knife carefully remove brumble shells. Cool to room temperature.
Ganache Center Method:
In a saucepan meat heavy cream glucose together to just a boil.
Pour over chocolate and reserve for 1 minute.
With an immersion blender combine smoothly.
At 95 degrees F, add in softened butter, continue to emulsify smooth and shiny.
