Cakes & CookiesDessertFrench with AgnesProvencal RecipesTaste

Double Chocolate Chip Cookies a Recipe from France

You might find it surprising to see chocolate chip cookies in the country famous for flaky croissants and perfect baguettes. Of course, these cookies are not traditionally French, but who doesn’t love biscuits aux pépites de chocolate? In large tourist centres such as Paris, where there are millions of visitors each year it is common to find chocolate chip cookies in trendy cafés and patisseries. The recipe for double chocolate chip cookies is my variation on the North American favourite, with a spicy option.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

blankAgnes Virginie
These cookies are undoubtedly English. But they are particularly appreciated by the French and often found among the tempting sweets in some bakeries. In Paris, they can be found almost everywhere, from local bakeries to fine patisseries. There are even have addresses selling only cookies now (Scoop Me a Cookie, Laura Todd Cookies, La Fabrique Cookies,..). In order to delight you during cold autumn/winter nights, here is an unbeatable recipe for these sweet treats!
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies


  • 7 oz All-purpose Flour for a lighter version, I use half of the white flour and half of the wheat flour
  • 4 1/2 oz Brown Sugar again for something healthier, I use Muscovado sugar
  • 2 tsp Baking Powder
  • 1 tsp Cornflour
  • 3 1/2 oz Salted Butter
  • a pinch of Salt
  • 1 large Egg
  • 1 Egg Yolk
  • 4 1/2 oz Dark and White Chocolate Chips
  • optional: A pinch of Espelette pepper


  • In a bowl, mix the flour, the baking powder, the cornflour and the salt.
  • Melt the butter slowly in a pan or the microwave, and put it in a second bowl. Add the sugar and mix it with the melted butter before adding the egg and the yolk.
  • Mix the wet and dry ingredients, then add the chocolate chips (and the Espelette pepper if you like). Then put the cookie dough in the fridge to rest for approximately 1h30.
  • Preheat the oven to 180°C (350°C). On two baking sheets, form about 24 small balls evenly apart on a baking sheet (about 4 to 5cms apart). Flatten them a bit (this recipe has less butter than the traditional version, so the cookies won’t go too flat on the tray).
  • Place the sheets to cook for about 12 minutes (keep an eye on it as it depends also on your oven)
  • The top will look a little bit brown but do not over-bake these chocolate chip cookies. They will not look done when you pull them out of the oven
  • Try to wait 10 minutes for them to cool down before eating them!
Keyword Chocolate, Cookies, Dessert
Tried this recipe?Let us know how it was!

More Cookies from France

Madeleines with Orange Blossom Water
If you're looking for a picnic-worthy treat to enjoy in the sunshine (or indoors for a bright flavour reminiscent of springtime), then look no further! These madeleines have gentle citrus notes from the orange blossom water.
Check out this recipe
Madeleines Made Orange Blossom Water Madeleines à la fleur d'oranger
Canistrelli (Corsican Cookies)
These Canistrelli are very easy to make and will keep in an airtight container for a few weeks (if you can resist them).
Check out this recipe
Canistrelli Corsican Cookies
Grandmother’s French Butter Cookies
A traditional French sweet treat.
Check out this recipe
Recipe Grandmothers French Butter Cookies
Chocolate Sea Salt Shortbread
Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.
Check out this recipe
Chocolate Sea Salt Shortbread Sablé Fleur de Sel
Lemon Madeleines
A light and airy spongecake often referred to as a "tea cake" highly recognized for it's delicate shell shape with a classic buttery lemon taste.
Check out this recipe
Lemon Madeleines Tastes Provence
Clementine Madeleines
A génoise type cake batter flavoured with fresh clementine juice and zest make these light and fluffy sponge cakes even more irresistible.
Check out this recipe
Clementine Madeleines by @Cocoaandlevender

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

2021 Holiday Gift Guide from Provence

Next post

A Gift Idea for the Francophile: A Table in Paris

Agnes Virginie

Agnes Virginie

Agnes was raised near Bordeaux but has worked in Dublin and Sydney for nearly 15 years. She started her career in client communication and professional coaching.

Residing in France since 2014, she’s the founder of French with Agnes, a top-ranked French tutoring school. As a certified teacher of French, Agnes offers personalized French lessons (online, conversation, business, intensive) to all levels. Her French students come from over 20 different countries, with ages ranging from 17 to 72, so no one day is the same!

Passionate about intercultural connections, Agnes organizes tailored French classes in a supportive and engaging environment. She loves to share her knowledge of the French language and culture both virtually and in-person. You will also get helpful resources to be inspired and progress in French on her blog.

When she is not teaching, you can find Agnes cycling, hiking and travelling around the world. She also enjoys baking delicious French pastries and cakes, sharing her dad’s (a former baker) secret recipes.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.