We wanted a chewier texture and more toffee like notes in our CCC, so we use ultra dark brown sugar here along with a bit of brown butter. It's loaded with a mix of 54 & 70% dark chocolate callets so you get chocolate in every bite. We also added toasted almonds and hazelnut into the cookie dough to enhance the nuttiness and overall texture of the cookie. It's just sweet enough with a complex flavour profile - a far cry from the exceedingly sweet CCC's we were subjected to a few years back. Pairs wonderfully with a cup of black coffee or milk of your choice.
Try it and let us know what you think!
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