Craving chewy, chocolate-packed cookies? As a dedicated home baker who's perfected countless recipes, including this gem from renowned French chef Cyril Lignac, I've got you covered.
Featured on his hit show Tous en Cuisine, these homemade delights take just 10 minutes to prep. They're irresistibly chocolatey with a soft, fudgy center—less sweet than many recipes but every bit as craveable. My proven tips ensure success every time.
Contents - 300 g flour
- 50 g brown sugar
- 50 g granulated sugar
- 175 g softened butter
- 200 g chocolate chips (dark and white)
- 1 egg
- 1/2 sachet baking powder (optional)
Equipment: mixing bowl, electric mixer, baking sheet, parchment paper, ice cream scoop
Prep time: 8 mins | Cook time: 10 mins | Serves: 4 (makes 12 cookies)
1. Preheat oven to 180°C (350°F).
2. In a mixing bowl, combine both sugars.
3. Add coarsely chopped softened butter.
4. Mix with an electric mixer until smooth and creamy.
5. Beat in the egg.
6. Gradually add flour and baking powder while mixing.
7. Fold in chocolate chips until evenly distributed.
8. Line baking sheet with parchment paper.
9. Use an ice cream scoop to form dough balls and place on sheet.
10. Bake for 10 minutes.
11. Remove from oven—they'll be soft. Cool on sheet for at least 10 minutes to firm up.
Voilà! Your double chocolate cookies are ready—soft, gooey, and utterly delicious. Quick, easy, and chef-approved. Merci, Cyril Lignac! (Works perfectly with a food processor or Thermomix too.)
These stand alone brilliantly, but elevate them with a scoop of vanilla ice cream, pecans, or alongside fresh fruit salad—my personal favorite pairing.
- Freeze cookie dough portions for fresh-baked cookies anytime.
- Store in an airtight container; they freeze well baked too.
- For perfect rounds, use a pastry ring to trim edges while warm and soft.
- No chips? Chop chocolate bars into pieces.
- Mix in peanuts or hazelnuts for variety.
- Stick to the sugar amounts—it's balanced perfection, as Lignac intended.
