Cookie de partage de Michalak

Intro

• Serves 8
• Preparation time: 30 min
• Rest : 1 h
• Cooking time: 8 to 10 min

Ingredients for Christophe Michalak's sharing cookie

For the cookie dough

• 120 g panela brown sugar
• 40 g white crystal sugar
• 100 g soft butter cubes from the fridge
• 160 g T55 flour
• 2 g baking powder
• 2 g fleur de sel
• 1 egg
• 100 g whole pistoles Manjari dark chocolate (Valrhona®)
• 50 g whole pistoles Jivara milk chocolate (Valrhona®)
• 20 g grated 100% chocolate bar

For the finishing touches

• Dark fruity olive oil (mild)
• Fleur de sel

Steps for Christophe Michalak's sharing cookie

1. In the bowl of a food processor fitted with the leaf, blend the brown sugar, white sugar and butter with the leaf, emulsifying on third speed (fast) for around 5 minutes.
2. Add the flour, fleur de sel and yeast and sand for 1 minute on first speed. Add the egg and chocolates and mix for 2 minutes on second speed.
3. Place in a lightly buttered porcelain or silicone mould 20 cm in diameter.
4. Refrigerate for at least 1 hour.
5. Remove from the fridge and bake for 8-10 minutes in an oven preheated to 190°C.
6. Finishing: Place the cookie on a wire rack for 15 minutes at room temperature, then arrange on a board, drizzle with olive oil, sprinkle with fleur de sel, cut into 8 and enjoy warm.