Chocolate Chip Rocher
You might associate the term “rocher” with a purchased chocolate candy, but here it is presented as an easy-to-make sweet reimagined by Daniel Boulud. This recipe, along with the Chocolate Chip Breakfast Berrycakes, are from Chocolate Chip Sweets
Excerpted with permission. Chocolate Chip Sweets
Chef Boulud told me,“Rocher is one of my favorite coconut preparations. To me, this cookie is a welcome change from the average selection of butter- and flour-laden, crumbly cookies available in the market. I like the not-too-sweet flavor and chewy texture. It also is very easy and fun to make, with only about a half hour of active assembly and baking time. Our customers love chocolate, so we enrich the preparation with chocolate chips inside the batter as well as in the outer glaze.”
- 1 ¼ cups granulated sugar
- 4 large egg whites
- ½ cup corn syrup
- 3 ½ cups unsweetened extra-fine-shredded coconut
- 14 ounces (2⅓ cups) dark chocolate chips, divided
- 2 tablespoons grapeseed or canola oil
- Preheat the oven to 375°F. Line two half-sheet pans with parchment paper, and set aside.
- In a small heat-proof bowl, combine the sugar, egg whites, and corn syrup. Set the bowl over a pan of simmering water, creating a double boiler, and warm, stirring until the mixture reaches 120°F. Remove the pan from the heat and fold in the coconut. Allow the mixture to cool, and then fold in 1 cup of the chocolate chips.
- Scoop chestnut-size spoonfuls of the batter and roll them between the palms of your hands to make balls (if your hands get sticky, wet them with cold water). Place the balls on the prepared sheets, approximately 1 inch apart.
- Bake for 3 minutes, rotate the pans 180 degrees, and bake for another 2 minutes, or until golden brown. Remove the cookies from the oven, transfer to wire racks, and let cool completely.
- In a medium heat-proof bowl, combine the remaining 1⅓ cups chocolate chips and the oil, and set over a pan of simmering water. Heat, stirring occasionally, until melted. Remove from the heat, and stir with a silicone spatula until the chocolate cools to 95°F, measured on an instant-read thermometer. Dip the rocher cookies in the chocolate to cover halfway, and return them to the sheet pan. Chill in the refrigerator until the chocolate is set.
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