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Violet Cakes And Guittard Chocolate Launch The California Cookie

The cookie uses two chocolates from Guittard’s offerings – a 31% cacao Milk Chocolate Baking Chip and a 35% cacao Soie Blanche White Chocolate Baking Wafer – both of which are certified Fair Trade by Fair Trade USA.

10% of profits from all of the California Cookie sold will be donated to Bloody Good Period, who fight for menstrual equity, giving period products to those who can’t afford them, providing menstrual education to those less likely to access it.

Violet Cakes And Guittard Chocolate Launch The California Cookie


Guittard California Cookie, makes 10

300g plain flour
300g caster sugar
10g fine sea salt
60g desiccated coconut
50g oats
7g bicarbonate of soda
3tsp strawberry powder
250g butter
4 egg yolks
½ tsp vanilla
163g milk chocolate
163g white chocolate
Small white and pink sprinkles, to roll
Maldon salt, for sprinkling

  1. Weigh out dry ingredients into a stand mixer and mix on a low speed to combine.

  2. Add the very soft butter, egg yolks and vanilla until very well The mix will come together to form a dough that comes away from the sides of the bowl.

  3. Scrape down the base of the bowl to ensure all the dry ingredients are incorporated.

  4. Add the chocolate pastilles, whole, and mix again briefly to break them up.

  5. Scoop the cookies using the 20 scoop. Roll in the sprinkles and freeze.

  6. To bake, sprinkle with Maldon salt and bake on 175C for 15 minutes.

California Cookie, £3.50, available at Violet Bakery

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