Chocolate Chip Chocolate Mascarpone Cookies

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About the Recipe

Created by Dustin Barman - DBar Bakery

Ingredients

•1/2 cup unsalted butter (softened)

 • 1/4 cup Crave Brothers Chocolate  Mascarpone

 • 3/4 cup light brown sugar, packed

 • 1/4 cup granulated sugar

 • 1 large egg

 • 2 teaspoons vanilla extract 

• 2 1/4 cups all-purpose flour 

• 2 teaspoons cornstarch

 • 1 teaspoon baking soda

 • 1/4 teaspoon salt

• 2 1/4 cups semi-sweet chocolate chips 

• 1 cup chopped walnuts (toasted) 

• Flake sea salt

Preparation

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, mascarpone (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on mediumhigh speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

 • Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

 • Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

 • Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm and sprinkle with flake sea salt, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

 • Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). • Bake for 10 to 13 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. 

• Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. 

• Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.