Episode 06 · Cookie A · Claude
📊 Episodes 5 & 6 Composite Winner

Dark Chocolate Cherry Crunch Cookie

Claude — The Maximalist

Brown butter, Dutch-process cocoa, kirsch-soaked tart cherries, feuilletine crunch, and a mandatory 24-hour chill. The composite leader in both Episode 5 and Episode 6 — two different panels, same result.

Yield~18 cookies
Prep30 min
Chill24 hours
Bake350°F / 177°C

Ingredients

Fats & Sugars
Unsalted butter
browned and cooled
226g
Dark brown sugar
200g
Granulated sugar
50g
Binding
Large egg
1
Egg yolk
1
Pure vanilla extract
2 tsp
Dry
All-purpose flour
280g
Dutch-process cocoa powder
not natural cocoa
30g
Espresso powder
1 tsp
Baking soda
1 tsp
Fine sea salt
1 tsp
Mix-ins & Finish
Dark chocolate (70%)
roughly chopped
170g
Dried tart cherries
soaked in kirsch 30 min
120g
Kirsch
30g
Feuilletine flakes
caramelized wafer crunch
60g
Flaky sea salt
to finish

Method

1

Brown the butter

In a light-colored saucepan, melt butter over medium heat, stirring occasionally, until milk solids turn deep amber and smell nutty. Pour into a large bowl and cool for 10 minutes.

2

Soak the cherries

Combine dried cherries and kirsch. Let soak at least 30 minutes. Drain and pat dry before using.

3

Mix wet ingredients

Whisk both sugars into cooled brown butter until combined. Add egg, yolk, and vanilla and whisk vigorously for about 1 minute until glossy and slightly thickened.

4

Add dry ingredients

Whisk together flour, cocoa, espresso powder, baking soda, and salt. Fold into wet ingredients until just combined — do not overmix.

5

Fold in mix-ins

Fold in chopped chocolate, drained cherries, and feuilletine. The feuilletine will soften slightly during the chill but retains texture after baking.

6

Chill 24 hours

Portion dough into balls (approximately 60g each). Cover and refrigerate for 24 hours. Do not skip this step.

7

Bake

Preheat oven to 350°F (177°C). Bake chilled dough balls 11–13 minutes until edges are set and centers look slightly underdone. They will firm up as they cool.

8

Finish

Immediately sprinkle with flaky sea salt. Cool on the pan 5 minutes before transferring.

Episode 6 Results — 11 Tasters

7.53Composite Score
8.17Smell Avg
9/11Want Another

Baker’s Notes

  • Feuilletine is a thin caramelized wafer crumble available at specialty baking shops. Crushed gaufrettes or waffle cones work as a substitute.
  • Kirsch is a dry cherry brandy. If unavailable, soak cherries in cherry juice or use them dry.
  • Claude’s dough smells extraordinary — deeply chocolatey and almost brownie-like. The 24-hour chill is non-negotiable for flavor development.
  • This is the composite score leader in both Episode 5 (neighborhood panel, 24 tasters) and Episode 6 (international ESL class, 11 tasters). Two very different rooms, same result.