Valrhona Chocolate Chunk Cookies

Make the dark chocolate chunks – Cover a large rimmed cookie sheet with parchment paper and set aside. In a medium saucepan bring 2 cups of water to a boil. Set a glass bowl over the saucepan to create a double boiler and reduce the heat to a simmer. The bowl should not touch the water. Add the grated cocoa butter and stir until melted. Remove the glass bowl from the saucepan and place on a pot holder. Add the maple syrup and whisk until combined. When the maple syrup is fully incorporated, add the cocoa powder and whisk to combine. Pour the melted chocolate onto the parchment lined cookie sheet and place in the refrigerator to 30 minutes until the chocolate hardens. Coarsely chop and measure out 1½ cups.

Toast the flour – In a large skillet, toast the flour over medium to medium low heat for 15-20 minutes, stirring constantly, until light golden brown with a nutty aroma . Let cool to room temperature. Sift and set aside until ready to use.

Preheat the oven to 400˚

Make the cookies – In a standing mixer, cream the Miyoko’s butter and the two sugars. Add the vanilla bean paste and 3 tbsp of water. Add the toasted flour, baking soda and salt and mix well. Fold in the dark chocolate chunks. Chill the dough overnight.

Portion the dough into 16 cookies with an ice cream scoop then flatten slightly with the bottom of a measuring cup. Leave about 2” between the cookies on the cookie sheet. Press 2 or 3 pretzels into the dough. Bake the cookies for 9-11 minutes until lightly golden brown. Cool on a rack.