Easy
Makes: 22
Cheddar cookie base with pieces of Callebaut Gold chocolate, topped with sweet and salty caramel corn and Mona Lisa Salted Caramel Crispearls.Cheddar cookie base with pieces of Callebaut Gold chocolate, topped with sweet and salty caramel corn and Mona Lisa Salted Caramel Crispearls.Cheddar cookie base with pieces of Callebaut Gold chocolate, topped with sweet and salty caramel corn and Mona Lisa Salt...
- Shelf life:
- 3 days
- Conservation:
- Air-tight at room temperature
Containing: 1 Component
Cookies
Ingredients: Cookies
-
230 gButter
-
170 glight brown sugar
-
140 gsugar
-
105 geggs
-
10 gVanilla bean paste
-
350 gbread flour
-
100 gYellow cheddar powder
-
5 gbaking soda
-
5 gsalt
-
Q.S.caramelised popcorn
Preparation: Cookies
- Sift together flour, cheese powder, salt and baking soda.
- Combine eggs and vanilla.
- Cream butter and sugars until fully homogenized.
- Add the egg mixture.
- Add the dry ingredients.
- Finish by adding the Callebaut Gold.
- Refrigerate dough for a minimum of 1 hour.
- Portion dough with a 2-oz ice cream scoop onto a parchment-lined sheet tray.
- Bake at 290F for 12 minutes until barely golden brown around the edges.
- Remove from the oven and immediately place caramel popcorn on top of hot cookies.
- Sprinkle with Crispearls while the cookies are still warm but not hot.
View tools
- Stand Mixer
- 2-oz ice cream scoop
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