Those who do not have the ILVE Star Column must plan well in advance because the original recipe of these famous biscuits requires long waiting times after having prepared the mixture, before cooking them: they must cool for at least 24 hours before cooking. This allows the dry ingredients to absorb the wet ones and a firmer texture is obtained.
All these exhausting waiting times will be drastically reduced with the Blast Chiller inserted in the ILVE Star Column, allowing you the luxury of not wasting too much time and still obtaining amazingly delicious biscuits, rich in chocolate … practically your favourite comfort food.
Mix the flour, cream of tartar, bicarbonate of soda and salt in a bowl and set aside. In the meantime, soften the butter to an “ointment” texture in a planetary mixer, add both types of sugar and continue to beat in the mixer for another 3 minutes at maximum speed. Reduce the speed and add the eggs one at a time, and then the vanilla extract.
Add the flour mixture after sifting it and mix everything to obtain a homogeneous mixture. The chocolate drops will be added at the end.
Let the mixture rest on the lowest shelf (coldest) for at least 2-3 hours (24 hours are recommended), or alternatively in the blast chiller of the ILVE Star Column set to positive blast chilling for 5 minutes.
Divide the mixture into 12 parts of approximately 85 g each and form balls that are to be placed 6 at a time on the supplied tray, covered with parchment paper or a silpat silicone baking mat. The balls must be well spaced (4 cm away from each other).
Place the trays with the biscuits in the freezer for 30 minutes, or alternatively, in the blast chiller for 10 minutes, before cooking in the Ultracombi in Fan mode at 170°C for 18 minutes. The cookies should be slightly soft at the core.