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
- 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!