Tempering chocolate was a tricky task for our bakers, but with this recipe, you’ll master it with ease. This classic cookie was the focus of the Technical Bake during Biscuits & Bars Week on The Great Canadian Baking Show.
INGREDIENTS
- 1 cup whole wheat flour
- ⅓ cup all-purpose flour
- ⅓ cup wheat bran
- ¼ cup packed light brown sugar
- ½ tsp salt
- ⅔ cup cold unsalted butter, cubed
- 1–2 tbsp milk
- 3 cups chopped milk chocolate
INSTRUCTIONS
Prep the Dough
- Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper and set aside.
- In a food processor, pulse together the flours, wheat bran, sugar, and salt.
- Add the cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add milk, pulsing until the dough is moistened and holds together when squeezed.
- Transfer dough to a lightly floured surface and knead gently until combined.
Shape and Bake
- Roll the dough to just under ¼-inch thickness. Cut into rounds and place on the prepared baking sheets.
- Bake for 16–18 minutes, until firm and lightly golden around the edges.
- Let cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Temper the Chocolate
- While cookies bake, melt ¾ of the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Heat until the chocolate reaches 45°C.
- Remove from heat and stir in the remaining chocolate until the temperature lowers to 27°C.
- Briefly place the bowl back over the simmering water, warming the chocolate to 29–30°C.
Finish the Cookies
- Dip one side of each cookie into the tempered chocolate.
- Use a fork to create a crisscross pattern in the chocolate.
- Place cookies chocolate-side up on a wire rack to set.
DETAILS
Prep Time: 55 minutes
Yield: 18 cookies
