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Le Chaudron recipe
Cookies chocolat noisette
Chocolate chip hazelnut cookies
⏱ 25 minServes 20Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
250 g (9 oz)all-purpose flour
150 g (5 oz)softened unsalted butter
100 g (3½ oz)brown sugar
80 g (3 oz)superfine sugar
1whole egg
1 tspbaking soda
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
200 g (7 oz)dark chocolate chips
100 g (3½ oz)toasted hazelnuts, chopped
- 250 g (9 oz) all-purpose flour
- 150 g (5 oz) softened unsalted butter
- 100 g (3½ oz) brown sugar
- 80 g (3 oz) superfine sugar
- 1 whole egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
- 200 g (7 oz) dark chocolate chips
- 100 g (3½ oz) toasted hazelnuts, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the softened butter with both sugars and the fleur de sel until creamy.
- Beat in the egg and vanilla.
- Mix in the sifted flour and baking soda on low speed without overmixing.
- Fold in the chocolate chips and hazelnuts.
- Cover and chill for 1 hour.
- Scoop 18 even balls and space them out on parchment-lined sheets.
- Bake for 12 minutes at 180 °C (350 °F) fan, then cool on the sheet for 5 minutes before moving.
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