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!
My Secret Recipe for Gooey Chocolate Chip Cookies
Ingredients
- 7 tbsp (100g) French unsalted or semi-salted butter
- 1/2 cup (100g) whole cane sugar or "muscovado"
- 1 egg
- 1 Madagascar bourbon vanilla bean
- 3/4 cup (150g) dark chocolate bar with at least 70% cocoa
- 1¼ g (160g) T45 or T55 flour
- 1/2 teaspoon (2g) baking powder
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream the softened butter and sugar together until well combined and fluffy.
- Add the egg, followed by the vanilla seeds (or vanilla extract). To prepare the vanilla bean, split it open with a sharp knife and scrape out the seeds; discard the pod. Mix well.
- Gradually incorporate the flour and baking powder, mixing until the dough comes together.
- Break the dark chocolate into pieces of varying sizes and fold them into the dough.
- Shape the dough into small balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10 minutes at 350°F (180°C), or until the edges are slightly golden.
- Remove from the oven and transfer the cookies to a wire rack to cool completely before serving.
Bonjour Leonce! I love this receipe. I just tried it out. Thank you for sharing it. I love that it’s simple with just a few ingredients but well selected. You taste the sweetness of the cane sugar, the flavour of the vanilla and of the dark chocolate. It’s a divine combination. And I love that the cookies are soft. I‘d love to see more receipes from you. Regards Marina
Thank you so much for your lovely comment! This is one of my favorite recipes! I often make it when I’m craving something sweet that’s simple and quick to prepare. I’m so happy to hear that you enjoyed it :)! Lots of new recipes are on the way, so stay tuned!