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Experience the ultimate cookie, a delightful contrast of textures and flavors with these Dulcey Blond Chocolate Chip Cookies. Each cookie is a masterpiece of baking chemistry, perfectly thin yet chewy, crispy on the outside but gooey on the inside. Featuring a flavor profile of a luxurious mix of semi-sweet and Dulcey Blond Chocolate chips with a sprinkle of fine sea salt, these cookies are not just treats – they’re an indulgent escape into sweetness that balances the sophisticated bitterness of dark chocolate with the caramel-like richness of blond chocolate. See what a difference good quality chocolate can make by using Valrhona Chocolate in this recipe. Real chocolate melts down in the oven, unlike chocolate chips, so the caramelized white chocolate spread all over and is in every single bite. Making this one of the best cookies.
Nothing is quite like a fresh plate of cookies, especially when it’s a good cookie. If you are a cookie fan, try my Sugar Cookie recipe or Best Bakery Style Peanut Butter Cookies. The most challenging part of all these recipes is not eating them all in one day.
The Chemistry of Dulcey Blond Chocolate Chip Cookies
The unique texture of these cookies stems from the careful selection of ingredients and their interaction during baking. The use of both cake and bread flour creates a balance between softness and chewiness due to their different protein contents – cake flour being lower in protein and bread flour higher. This combination allows the cookies to spread just enough while baking, becoming thin and crispy yet retaining a chewy interior. The caramel notes of the Dulcey Blond Chocolate are due to the controlled caramelization of the sugar during its production, adding a depth of flavor that complements the semi-sweet chocolate chips.
What is in Dulcey Blond Chocolate Chip Cookies?
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Bread Flour
Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.
Dulcey Blond Chocolate Chips
It is a caramelized white chocolate with a sweet, rich, and caramel-like, dulce de leche flavor.
How Do You Make Dulcey Blond Chocolate Chip Cookies?
- Combine the flours, baking soda, baking powder, and salt in a large mixing bowl. Set aside.
- Add the butter to a standing mixer with the paddle attachment and mix until softened. Make sure the butter is just at room temperature, not melted. Melted butter will make the cookies spread out too much.
- Add brown sugar and white sugar and mix until combined. Once combined, turn the speed up on the mixer and whip for 1-2 minutes until it is lighter in color and texture.
- Add the eggs and vanilla, mix on low until combined.
- Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Fold in both chocolate chips. Since the Dulcey Blond Chocolate comes in large pieces, I first chopped it into smaller chocolate pieces. If you cannot find the chips, you can also chop up a Blond Dulcey Chocolate Bar.
- Cover the dough with plastic wrap and refrigerate for 1-3 hours minimum. You can also leave it in the fridge for up to 3 days.
- Once the dough has chilled, preheat your oven to 350 degrees.
- Scoop the dough onto light metal, parchment paper lined cookie sheets.
- Place in the preheated oven and bake for 11-12 minutes until the cookies are lightly golden brown.
- Remove the cookies from the oven and allow them to rest for 5-10 minutes before removing them from the pan. Enjoy!
Storage Tips
Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, the baked cookies or dough can be frozen for up to 3 months.
When stored properly, these cookies maintain their best quality for about a week. Freezing extends their shelf life while preserving texture and flavor. When warmed slightly before serving, they retain their best quality.
Freezing Options
Both the dough and baked cookies freeze well. Freeze dough scoops on a baking sheet before transferring to a freezer bag for easy baking later. Bake frozen dough directly, adding a couple of extra minutes to the baking time.
If you are freezing the baked cookies, consider adding a scoop of ice cream between 2 cookies and making ice cream sandwich cookies. YUM! When I do this, I wrap each sandwich in plastic wrap.
Making Ahead
Chilling the dough improves the texture and flavor of the cookies and makes it a convenient make-ahead option for quick baking sessions throughout the week.
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Why Make Dulcey Blond Chocolate Chip Cookies?
Discover the richness of Dulcey Blond chocolate chip cookies – decadent, chewy, and irresistible. These cookies are not just a treat; they are a gourmet journey into the art of baking, combining sophisticated flavors with a beloved cookie form.
There’s a certain magic in combining contrasting flavors and textures, and these cookies are my latest obsession. The discovery of Dulcey Blond chocolate opened up new avenues for experimentation, leading to this recipe that marries the familiar comfort of chocolate chip cookies with the exotic, nuanced flavor of blond chocolate. The process of creating the perfect batch- crispy yet gooey tender – was a labor of love and a testament to the joys of baking.
FAQs
What is Dulcey Blond Chocolate?
Dulcey Blond Chocolate is a type of white chocolate that has been slowly roasted to achieve a rich, creamy texture with distinct caramel and biscuit flavors. It’s known for its golden color and smooth, velvety finish.
Why use both cake and bread flour in cookies?
Using both types of flour helps achieve the perfect texture balance. Cake flour makes the cookies tender, while bread flour provides elasticity and chewiness, helping the cookies spread correctly without becoming too brittle or doughy. Giving you those crispy edges and gooey centers.
How does chilling the dough affect the cookies?
Chilling the cookie dough solidifies the butter, which helps control the spread of the cookies during baking. It also allows the flavors to meld and deepen, resulting in a more concentrated flavor and better texture.
Can I substitute Dulcey blond chocolate with something else?
While Dulcey blond chocolate has a unique flavor, you can substitute it with high-quality white chocolate or caramel-flavored chocolate chips if unavailable. However, for the best taste that matches the intended recipe, using Dulcey Blond Chocolate is recommended. Check your local grocery store or you can also buy them online.
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Dulcey Blond Chocolate Chip Cookies
Ingredients
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 1/4 cup brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter
- 2 eggs
- 2 tsp vanilla extract
- 12 ounces semi-sweet chocolate chips **one bag**
- 177 grams Dulcey Blond Chocolate ** I used one box of Valrhona chocolate from Harmons
Instructions
- In a medium sized mixing bowl combine both flours, baking soda, baking powder and salt. Set aside.
- In a standing mixer add the butter and mix until softened.
- Add both sugars and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
- Add the eggs and vanilla, mix on low until combined.
- Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Fold in both chocolate chips. Since the Dulcey Blond Chocolate is large, I chopped it up into smaller bits first.
- Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
- Once the dough has chilled, preheat your oven to 350 degrees.
- Scoop the dough onto light metal, parchment paper lined cookie sheets.
- Bake for 11-12 minutes until the cookies are lightly golden.
- Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!
Nutrition
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