If there’s one thing that makes living in France amazing, it’s definitely the food! The variety and quality here are just incredible. Since moving back, I’ve really gotten back into cooking, and I’ve collected so many delicious, quick, and easy recipes (French and otherwise) that I’m excited to share with you! Let me know in the comments if you’d like to see more recipes on the blog :).
One of my all-time favorites is the chocolate chip cookie recipe below. I make these cookies all the time, especially on Sunday afternoons when I’m in the mood for something sweet while I binge-watch a series or movie. I know chocolate chip cookies are an absolute American classic, and I just can’t resist them! They’re the perfect definition of indulgence.
I’d say this recipe is my French spin on the American cookie. I love when the cookies are super soft and almost gooey in the center. If they’re a little underbaked, that’s totally fine—once they cool, the butter helps them set just right. The secret to these cookies is all in the ingredients: French unsalted or semi-salted butter (depending on your preference), whole cane sugar (also called “muscovado”), Madagascar bourbon vanilla bean, and dark chocolate with at least 70% cocoa. I never buy pre-made chocolate chips; I always go for a good dark chocolate bar and break it into chunks of different sizes. This way, the cookies are even more indulgent, with big pieces of chocolate in every bite.
This recipe has a perfect balance of flavors: the rich bitterness of dark chocolate, the caramel notes from the muscovado, and the sweetness of Madagascar vanilla. If you try it out, I’d love to hear what you think! Bon appétit!
Léonce’s Secret Recipe for Gooey Chocolate Chip Cookies
Ingredients
- 100 g French unsalted or semi-salted butter (7 tablespoons)
- 100 g whole cane sugar or "muscovado" (1/2 cup)
- 1 egg
- 1 Madagascar bourbon vanilla bean
- 150 g dark chocolate bar with at least 70% cocoa (3/4 cup)
- 160 g T45 or T55 flour (1 1/4 cups)
- 2 g baking powder (1/2 teaspoon)
Instructions
- Preheat your oven to 180°C (350°F).
- Cream the softened butter with the sugar until well combined.
- Add the egg, followed by the vanilla seeds, flour, and baking powder. To prepare the vanilla, split the vanilla bean open with a sharp knife and scrape out the seeds inside. Add the seeds to the mixture. Mix thoroughly.
- Break the dark chocolate bar into pieces of varying sizes.
- Fold the chocolate pieces into the dough.
- Shape the dough into small balls.
- Bake for 10 minutes at 180°C (350°F). Once out of the oven, transfer the cookies to a wire rack to cool completely.
