24 Hours Chaga Chocolate Chip

Ingredients:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

• 1 2/3 cups (8 1/2 ounces) bread flour

• 1 1/4 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons coarse salt

• 2 1/2 sticks (1 1/4 cups) unsalted butter

• 1 1/4 cups (10 ounces) light brown sugar

• 1 cup plus 2 tablespoons (8 ounces) granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content  (see note below)

• 2 tablespoons of The Chaga Company Chaga Elixir Powder Test Tube

• Sea salt

Instructions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Mix 2 tablespoon of chaga powder and sea salt and set aside

5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle with chaga /sea salt mixture and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.  Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes:

• For smaller cookies, use a heaping tablespoon and bake for 12 minutes.

• I used the Chaga Dark Chocolate as the chocolate chip and its amazing!

• I experimented with truffle salt instead of sea salt and it gives our a complex umami, just use a tiny bit.

• I have baked these before the full 24 hour chill time and they simply just aren't as good.