Chocolate Cookies Recipe
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, shares his tricks of the trade for crunchy, melt-in-your-mouth cookies.
Chocolate Cookies Recipe
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, shares his tricks of the trade for crunchy, melt-in-your-mouth cookies.
Servings
15 cookies
Prep time
15 minutes
Cook time
10 minutes
Ingredients for he chocolate cream
60 g milk
105 g liquid cream
2 sheets gelatin
Ingredients for the cookies
80 g butter
50 g brown sugar
60 g caster sugar
1 egg
140 g flour
1 g salt
1 g yeast
50 g chopped hazelnuts
75 g Lait Musclé 39% Chocolate Bar
20 g hazelnut powder
A few chopped hazelnuts for decoration
Use La Maison du Chocolat products for this recipe
Lait Musclé 39% Chocolate Bar
39% milk chocolate made of a blend with milky and vanilla notes.
Directions for the chocolate cream making (make it the day before):
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Rehydrate the 2 gelatine leaves in very cold water.
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Bring the cream and milk to the boil.
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Pour the cream over the chopped dark chocolate.
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Whisk to combine, adding the 2 sheets of gelatine.
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Use a blender to finish the mixture.
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Leave to cool in the fridge overnight.
Directions for the cookies making:
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In a mixer bowl, mix together the softened butter with the brown sugar and caster sugar.
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Add the hazelnut powder, then the egg. Then add the flour.
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When the dough begins to form, add the diced milk chocolate and chopped hazelnuts.
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Remove the dough from the mixer and shape into cookie dough balls weighing around 30 g to 35 g each.
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Place on a baking sheet and refrigerate for 30 minutes.
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Once the 30 minutes have elapsed, place the cookies in an oven at 165°C for around 8 to 10 minutes, depending on whether you prefer more melt-in-the-mouth or crispier cookies.
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Leave to cool when removed from the oven.
Cookies assembly
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Using a piping bag and a plain tip (size 8), pipe around 10 g of chocolate cream onto each cookie.
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Add the crushed hazelnuts and hazelnut praline for an extra touch of deliciousness.
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