Chocolate Chip

Cookies
18 pieces
250 g all-purpose flour
2 g baking soda
4 g salt
Dash cinnamon
170 g
browned
butter
(ice bath)
80 g brown sugar
20 g white sugar
2
eggs
10 ml
vanilla
100 g
chocolate
chunks/add-ins

1. Stir together first

four ingredients.
2. Dice the butter and
melt over medium-low
heat.
Swirl
pan
occasionally, and once it
turns
amber-colored,
immediately turn off the
heat and stir in the
sugars. Float the pan in
the ice water to prevent
it from burning.
3. Once cooled, beat in
eggs and vanilla.
4. Gently stir in the dry
ingredients. Once it is
almost
fully
incorporated, stir in
other
add-ins.
(Be
careful not to overwork
the dough)
5. Scoop into balls and
freeze for at least a
week. When ready to
bake, flatten the dough
onto the tray.
170C ~15 minutes

175C ~15-20 minutes

Dark Chocolate
Cookies
24 pieces
24 oz dark chocolate
4 T coconut
oil
or
butter
4
eggs
40 g brown sugar
20 g white sugar
1 tsp vanilla
64 g all-purpose flour
1 T cocoa powder
1 tsp instant
coffee
granules
tsp baking powder
tsp salt
12 oz
maximum
amount of add-ins
1. Melt the chocolate
and oil (or butter).
2. Beat the eggs with
the sugars until light,
thick, and fluffy.
3. Fold the chocolate
and the egg mixture
together.
4. Sift in the dry
ingredients and fold
everything together.
5. Fold in any add-ins.
6. Chill the batter in the
fridge until firm, about
1 hour.
7. Scoop the dough into
balls, no need to press it
down.

Almond Cookies
18 pieces, 3.3 x 1
100 g cake flour
30 g almond powder
Pinch salt
60 g unsalted butter
40 g powdered sugar
1/2 beaten egg
tsp vanilla
Garnish: beaten egg for
glossy coating, almond
slices

1. Cream butter and

sugar.
2. Slowly beat in
beaten egg and vanilla.
3. Sift in flour and
almond powder.
4. Fold mixture and
place in plastic bag to
flatten, the refrigerate
dough until firm.
5. Shape the dough.

6. Brush with remaining

egg and garnish with
topping.
160C ~11 minutes

2. Beat in 1/2 egg and

vanilla.
3. Sift in cake flour and
fold together.
4. Form into a rectangle
with an inch and a half
square. Freeze for 30
minutes
and
repeat
procedure for second
dough.
5. Slice lengthwise into
desired portions and
layer together. Freeze
the final dough again
for 15 minutes.
6.
Slice
cookies
5mm/0.2 thick.
170C ~15 minutes

1+ T black sesame
seeds, lightly
toasted

1. Cream butter and

sugar until pale and
fluffy.
2. Beat in egg yolk.
3. Beat in cream and
vanilla.
4. Sift in flour
5. Fold together, and
when
almost
fully
incorporated,
sprinkle
in sesame seeds and be
careful not to over-mix.
6. Pipe into rose-shaped
cookies.
175C ~15-20 minutes

Checkerboard
Cookies

Vanilla Dough:
50 g butter
2.5 T white sugar
1/2 beaten egg
100 g cake flour
tsp vanilla
Black Sesame Butter
Cookies
15 pieces

Chocolate Dough:
50 g butter
2.5 T white sugar
1/2 beaten egg
85 g cake flour
15 g cocoa powder

1. Cream butter
sugar until pale
fluffy.

and
and

80 g butter
30 g powdered sugar
1
egg yolk
Pinch salt
25 ml cream or milk
tsp vanilla
100 g cake flour

Chocolate Crinkles
20 pieces

9 oz chocolate
3
egg whites
7+ tsp
powdered
sugar*
55 g cocoa powder
1 T cornstarch
tsp salt

1. Melt the chocolate.

2. Whisk together the
dry ingredients but set
aside half of the sugar.
3. Beat the egg whites
into a stiff meringue
while gradually adding
the leftover sugar.
4. Fold the dry
ingredients into the
meringue.
5. Fold the chocolate
into the mixture. If the
batter is not thick
enough to roll into balls,
chill in the refrigerator
for about 20-30
minutes.
6. Roll the dough into
balls by the tablespoon
and coat with more
powdered sugar. Space
the cookies about 2
inches apart on the
baking sheet.
180C ~10 minutes

Gateaux au Chocolat
6

200C
~5-6
minutes,
more than that if the
batter is not at room
temperature.

200 g
dark
chocolate
4
eggs

1. Melt the chocolate.

Let cool.
2. Line the bottom and
sides of the pan with
paper.
3. Separate eggs. Set
aside yolks.
4. Whip whites into stiff
peaks.
5. Whisk in yolks into
the melted chocolate.
6. Fold a third of the
meringue
into
the
chocolate, and fold the
mixture
into
the
meringue.
170C ~28-30 minutes

Dark Chocolate Lava

Cake
6 pieces, cupcake size

Note:
Baking
time
varies, but they are
done when the top
slightly puffs up, the
edges set, the center
still soft and delicate.

30 g cake flour
10 g cocoa powder
100 g dark chocolate
2
eggs
30 g white sugar

1. Melt the chocolate.

2. Beat the eggs and
sugar in a bowl until
frothy, then set it over
the simmering water
and beat it until it
reaches
about
body
temperature.
3. Remove the bowl
from the heat and
continue
beating
on
high speed until very
pale, very fluffy, and
very thick.
4. Fold the melted
chocolate
into
the
beaten eggs little by
little, making sure to
always
scrape
the
bottom of the bowl.
5. Sift in the flour and
cocoa and fold until
incorporated.
6. Scoop the batter into
greased cups. Rotate
pan halfway into baking.

Chiffon Cupcakes
8 pieces, 3 oz each
3
egg yolks
20 g white sugar
40 ml vegetable oil
40 ml
milk
(red velvet: tsp
red food coloring,
rum/vanilla)
60 g cake flour
(mocha: 10 g + 5
g cocoa,
chocolate: 20 g
cocoa, red
velvet:10 g cocoa)
3
egg whites
40 g white sugar
1. Beat meringue into
firm peaks.
2. Beat yolks and sugar
until pale, beat in
liquids and stir in flour.

3. Fold and pour two

scoops into each liner.
170C ~12-15 minutes
Buttercream
2 cups, 16+
cupcakes
4 Tall-purpose flour
cup
white sugar

240 ml
milk
200 g butter (or half
cream cheese)
tsp vanilla
Salt
1. Stir together flour,
sugar, and salt.
2. Set milk in pot and
whisk in flour mix.
3. Cook until pudding
thickens considerably.
Let cool.

4. Whip butter until

fluffy, then whip in
pudding mix a
tablespoon at a time.
Variations: Oreos,
funfetti, salted caramel
mocha, citrus chocolate,
red velvet