It seems like forever and a day since I've shared cookies with you. I want to remedy that today with these Mascarpone Double Chocolate Chunk Cookies, packed with mascarpone cheese and generous chunks of Valrhona Dark and Blond chocolate discs.
Now I have never had cheese in a cookie, but while I was preparing for last week's post for Tre Stelle®, I came across their Mascarpone Toblerone Cookies and my interest was instantly piqued. So, I used the mascarpone left over from my Mascarpone Clouds Carrot Cake to whip up a batch.
I didn't have any Toblerone on hand, so I added some roughly chopped Valrhona chocolate discs instead. The addition of the Dark Bittersweet Caraibe (66%) along with the Blond Dulcey (32%) brought these cookies to a whole other level.
My preference is always dark, bittersweet chocolate - there is just no comparison. Valrhona's Dulcey though...HOLY EFF! Every time I buy a bag, I have to enlist every last ounce of self-control to not eat them all straight from the bag. They aren't nearly as sweet as white chocolate and impart a buttery smooth mouth-feel.
As sour cream or mayonnaise lends prolonged moistness to cakes, so I imagined the mascarpone would to these cookies. The recipe makes about thirty cookies, which is a huge batch for my household, so I still had a few on hand a week later to test that theory. Kept in an airtight container, they retained their initial melt-in-your-mouth deliciousness beyond a week. YUM!
The overall texture of these Mascarpone Double Chocolate Chunk Cookies is akin to that of shortbread. And shortbread, in all its sexy simplicity, is pretty darn close to cookiedom holy grail in my books! GO, make some!
Crush On These Cookies:
Ingredients
- 113 g butter ½ cup, I use Stirling Creamery, unsalted
- 75 g Tre Stelle® Mascarpone ⅓ cup
- 12 g vanilla bean paste 2 tsp
- 150 g <a href="http://www.amazon.ca/gp/product/B00KNLSQT8?ie=UTF8&creativeASIN=B00KNLSQT8&linkCode=xm2&tag=isucoit-20" rel="nofollow" data-mce-href="http://www.amazon.ca/gp/product/B00KNLSQT8?ie=UTF8&creativeASIN=B00KNLSQT8&linkCode=xm2&tag=isucoit-20">organic coconut blossom sugar</a> ¾ cup
- 50 g granulated sugar ¼ cup
- 1 large egg
- 224 g cups unbleached 2¼, all-purpose flour
- 6 g cornstarch 2 tsp
- 4 g baking soda 1 tsp
- 500 g roughly chopped Valrhona dark and Dulcey 2 cups, 250g each
Instructions
- Combine the butter, vanilla bean paste, Mascarpone and sugars in the bowl of a stand mixer fitted with the paddle attachment. Blend until smooth.
- Add the egg and continue to blend on medium-high until light and fluffy, stopping to scrape the sides of bowl, as needed.
- Add flour, cornstarch and baking soda, mix until just combined.
- Stir in chocolate pieces and combine until incorporated.
- Use a small ice cream scoop to place the dough equally apart on a large cookie sheet; flatten slightly.
- Cover cookie sheet with plastic wrap and freeze for 15 minutes and remove from freezer 5 minutes prior to baking.
- While the cookies rest from the freezer, preheat oven to 350ºF (180ºC).
- Bake on the middle rack for 10-12 minutes.
- Allow to cool on baking sheet for 5 minutes prior to transferring to wire rack to continue cooling.
Notes
Kelly - Life Made Sweeter says
Macarpone cheese in cookies? Love that idea! Shortbread cookies are totally awesome already so these are the ultimate shortbread cookies to me 🙂 They look amazing!
I Sugar Coat It! says
RIGHT!!! Thanks for always taking the time to pop by and comment. xx
Deb|EastofEdenCooking says
Your family shows great self-restraint! 3o cookies of these luscious cookies would be inhaled at my house! Valrhona’s Dulcey is amazing, but then so are all their chocolates....
I Sugar Coat It! says
It's just two of us, so 30 cookies is overkill. We gave some to a friend and neighbour. I am a huge fan of Valrhona chocolates, too!
Paula says
I don't know how you didn't eat this entire batch in less than a week! I commend you for saving some in an air-tight container for freshness testing purposes. Good to know that they will keep as fresh as the day they were baked but they certainly wouldn't have a chance of lasting as long as they did in your house had they been left in my control. Great looking cookie Jacquee!
I Sugar Coat It! says
Thanks, Paula! When I bake, I give most of it away for fear of eating it all. With just the two of us, 30 cookies are a lot to go through, though.
Thalia @ butter and brioche says
Never tried a mascarpone cookie before.. but I sure love any type of cookie so I definitely am inspired to try out the recipe.
Regina @ Leelalicious says
Woahh...these cookies sound absolutely decadent! I haven't heard of mascarpone in cookies, but I am familiar with cream cheese in cookies. And since mascarpone is so much more awesome than cream cheese, these cookies must be too!
I Sugar Coat It! says
Thanks, Regina!! I am familiar with cream cheese in cookies, but can't say that I have actually eaten one. I will definitely make these again. K, is still raving about them!.