Chocolate Cookie for Sharing
When it’s time for dessert, make guests smile with this big gourmet cookie, which is made on the barbecue and served at the table in its cooking pan. With a warm, chewy centre and dark chocolate and toasted pecan flavours, it has everything to help you warm up on chilly evenings. The pears as a […]
Ingredients
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) 35% cream, hot
- 2 tbsp unsalted butter, diced
- 2 tsp ground coffee beans
- 1/2 tsp fleur de sel
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/2 cup (50 g) cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 3/4 cup (160 g) brown sugar
- 2 eggs, at room temperature
- 4 oz (115 g) 60% dark chocolate, coarsely chopped
- 1/4 cup (25 g) roasted pecans, coarsely chopped, plus more for serving
- Chocolate ice cream, for serving
- 1 very ripe pear, sliced
Instructions
- In a pot, bring the sugar and water to a boil. Cook, without stirring, until an amber caramel forms. Remove from the heat. Gradually add the hot cream. Watch out for splattering.
- Bring the caramel to a boil once again, stirring until smooth. Add the butter, coffee and salt. Remove from the heat. Strain the caramel through a fine sieve, if desired (see note). Transfer to a bowl and let cool. The caramel will keep for 1 month in an airtight container in the refrigerator. Let sit out at room temperature and stir before serving.
When it’s time for dessert, make guests smile with this big gourmet cookie, which is made on the barbecue and served at the table in its cooking pan. With a warm, chewy centre and dark chocolate and toasted pecan flavours, it has everything to help you warm up on chilly evenings. The pears as a garnish add a fruity touch while the espresso-flavoured caramel takes it over the top. You’ll want to immediately dig in and share.