Chocolate Chip Cookies No Sugar or Artificial Sweetener

Honey Sweetened Chocolate Ingredients

• 260 grams Unsweetened Chocolate

• 60 grams Honey

Cookie Dough Ingredients

• 165 grams Cake Flour

• 210 grams All Purpose Flour

• 4 grams Salt

• 6 grams Baking Soda

• 300 grams Honey

• 150 grams Butter For Brown Butter

• 50 grams Butter Softened

• 2 Eggs & 1 Egg Yolk

• 5 grams Powdered Milk

• 325 grams Honey Chocolate

• 75 grams Chopped Hazelnuts

• 3 grams Vanilla Paste

Honey Sweetened Chocolate Instructions

1. Breakup the unsweetened chocolate and add it to a metal bowl

2. Add the honey to the metal bowl with the chocolate and heat over simmering pot of water until the chocolate is melted and stir together until it’s smooth

3. Heat the chocolate to 122 degrees Fahrenheit making sure no water gets in the bowl

4. Once the chocolate is at temperature pour 2/3rds of the melted chocolate onto a marble slab and spread it out to help cool it and mix it back into itself to keep the temperature consistent

5. Once you reach 82 degrees Fahrenheit add the reserved melted chocolate to the marble slab and mix together until it reaches 86-88 degrees Fahrenheit

6. Bring all the chocolate together and let it fully set before you cut it up into chunks

Chef’s Note On Tempering Chocolate

If you don't have a marble slab, you can use any cool nonporous surface to temper the chocolate with same method described above, or use the water bath method described here.

1. Melt the chocolate and honey in a metal bowl while stirring until it reaches 122-131 degrees Fahrenheit. then take the bowl off the simmering water, and put the bowl in an ice bath.

2. Keep stirring the chocolate to keep the temperature consistent until it reaches between 82 to 84 degrees Fahrenheit

3. Then put the bowl back over the simmering water and heat the chocolate to between 88-90 degrees Fahrenheit making sure to stir the chocolate to keep the temperature consistent.

4. Finally, pour the tempered chocolate into a chocolate mold or onto a nonporous surface to cool.

Chocolate Chip Cookie Instructions

1. Add the 150 grams of butter to a small sauce pan and melt the butter over a medium high heat

2. Stir continuously until the butter is golden brown and has a nutty aroma then remove from the heat and pour into a heat proof container and put in the refrigerator to set

3. After the brown butter has set, combine the flours salt and baking soda in a bowl and set it aside

4. In a large bowl, whip the honey and vanilla paste together until it’s creamy and no longer translucent

5. Add the butter and brown butter to the whipped honey and whip it together until it’s soft and fluffy, It should smell a bit like toffee

6. Add the eggs, egg yolk, and dehydrated milk powder to the whipped butter mixture and whip them together until smooth

7. Then add the flour mixture to the wet ingredients and stir them together until combined

8. Dump the chocolate and chopped hazelnuts into the cookie dough and mix them together

9. Put the cookie dough in the refrigerator for 30 minutes to set up

10. Remove the cookie dough from the refrigerator and divide the dough into 8 even sized balls around 170 grams each

11. Freeze the cookie dough balls for at least 2 hours

12. When you’re ready to bake, set the oven to 400 degrees Fahrenheit

13. Add 4 cookie dough balls to a half sheet pan lined with parchment paper or a silicone mat

14. Bake at 400 degrees Fahrenheit for 5 minutes then lower the oven temperature to 350 degrees and continue baking for 10 more minutes

15. Remove from the oven and let sit for 2 minutes before transferring to a wire rack to cool completely

Levain Style Chocolate Chip Cookies Sweetened With Just Honey