Doing a little recipe trouble shooting - a particular cookie was not working well so I fiddled with it. Took it from creamed butter and sugar to caramelized sugar allowed to melt the butter, converted to a slice and bake refrigerator cookie using pretty much the same proportions as the defective recipe. The original chocolate chunks were 1 part chocolate chips, 1 part Cacao Barry Inaya. I used Callebaut Brazil - which I wouldn't do again - it's a 70% that I find quite acidic and almost sour. I think it would be fabulous with 50 - 50 my regular belcolade milk and dark.
Texture is pleasing and cookie itself is not too sweet which is my preference.
