Untested draftCookiesSeasonal Bakery Drops v1.0
Midnight Mocha Blackout
Recipe photograph pending
Collection: Winter — Fireside Cookie Society
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 11–13 min.
- Dough
- 150 g butter; 135 g brown sugar; 40 g sugar; 1 egg; 1 tsp vanilla; 35 g Dutch cocoa; 235 g flour; 1 tsp instant espresso; ½ tsp baking soda; ½ tsp salt; 65 g dark chocolate.
- Center
- 75 g dark chocolate; 45 g cream; 10 g butter.
- Finish
- 20 g cacao nibs; tiny pinch flaky salt.
- Method
- Heat cream, pour over chocolate and butter; stir smooth, chill and freeze six 15–18 g centers. Cream butter and sugars; add egg and vanilla. Mix dry ingredients into wet; fold in chocolate. Portion six 115 g pieces; enclose ganache and seal. Add nibs; bake 11–13 min; cool and finish with salt.
- Likely allergens
- wheat, milk, egg. Contains coffee-derived caffeine; amount unknown.
- Pairing (text only)
- Velvet cocoa.
- Pairing suggestion only — not linked or tested.
- Test
- center texture after cooling; no molten claim until proven.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied