So, to catch up, I finally located the Valhrona feves that the recipe mentions at a Whole Foods. They were fun to locate, they are not in the baking aisle, not the chocolate aisle, not the bulk foods aisle. No, these were displayed in front of the aged cheese cave. But of course. Now, I get it, dark chocolate, good cheese and wine go together but I felt like an idiot for a while there.
The Valhrona feves are huge. I used larger than normal chocolate chips the first time, but I worried these would simply be too large for the cookies. Here is a picture of a feve scoop next to a chip scoop:
The special thing in this recipe is that you let the dough sit chilling in the fridge for 36 hours before you form and bake the cookies. This allows the dough to absorb all the liquid and reportedly gives a caramel-y depth of flavor to the cookies. I read a lot of people suggesting you form the dough into scoops before you chill it and I wondered if this was missing the point. So, I made one batch of dough and pre-scooped half of it, left the rest in the bowl and let everything chill for a couple of days. Then I scooped the remaining dough, and froze half of the pre-scooped and half of the post-scooped dough, just to see if scoops out of the freezer would make noticeably different cookies. It didn’t, so that whole step was beside the point.
Anyhow! There was a difference between the halves of dough. The dough that was pre-scooped was noticeably lighter in color than the dough left to chill in the bowl:
This batch, sadly, spread too much when baked and I know why, it was too warm the night (way back) that I made the dough. Not pretty, but they still taste good. We, amateur cookie tasters that we are, couldn’t taste a difference between the pre and post-scooped dough.
Obviously I’ll have to do another batch to see if I can get the consistency right next time. Valhrona feves, by the way, are expensive. I used just under a pound, and that seemed like it was a lot of chocolate so you could probably get away with a little less. I prefer the flavor of the Valhrona chocolate, but I think Scott liked the Ghirardelli chips a bit better. Either way, yum.