Le Cookie Parfait by @eloy_spinnler

≈ 32 min

12 servings

🧈

98 g

Butter

🍬

65 g

Brown sugar

🍬

22 g

Sugar

🧂

1 g

Fleur de sel

🥚

44 g

Whole eggs

🫙

4 g

Bicarbonate of soda

🫙

2.5 g

Baking powder

🌾

140 g

Flour

🍦

1 pod

Vanilla

🍫

88 g

Dark chocolate

🌰

44 g

Roasted walnuts

  1. Preheat

    Preheat the oven to 180°C / 350°F and line the baking sheet with parchment paper.

  2. Chop
    • dark chocolate
    • toasted walnuts

    Finely chop the dark chocolate and toasted walnuts.

  3. Whisk
    • butter
    • brown sugar
    • granulated sugar

    Whisk the 97.5 g butter with the 65 g brown sugar and 22 g granulated sugar until smooth.

  4. Add
    • whole egg
    • vanilla bean

    Add the 43.5 g whole egg and scrape in the seeds from the vanilla bean.

  5. Whisk
    • fleur de sel
    • bicarbonate of soda

    Whisk in the 1 g fleur de sel, 4 g bicarbonate of soda, and 2.5 g baking powder.

  6. Fold
    • wheat flour

    Fold in the 135.5 g wheat flour until no dry streaks remain.

  7. Fold
    • dark chocolate
    • toasted walnuts

    Fold in the 87.5 g dark chocolate and 43.5 g toasted walnuts until evenly distributed.

  8. Bake

    Portion the dough into 8 equal mounds and space them apart on the lined baking sheet.

  9. Bake

    Bake the cookies for 10 to 12 minutes until the edges are crisp and the centers remain soft.

  10. Cool

    Cool the cookies on the baking sheet for 5 minutes, then transfer them to the cooling rack.

Le Cookie Parfait by @eloy_spinnler

≈ 32 min

12 servings

🧈

98 g

Butter

🍬

65 g

Brown sugar

🍬

22 g

Sugar

🧂

1 g

Fleur de sel

🥚

44 g

Whole eggs

🫙

4 g

Bicarbonate of soda

🫙

2.5 g

Baking powder

🌾

140 g

Flour

🍦

1 pod

Vanilla

🍫

88 g

Dark chocolate

🌰

44 g

Roasted walnuts

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F and line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/10

    Finely chop the dark chocolate and toasted walnuts.

    🍫dark chocolate
    🌰toasted walnuts
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Whisk the 97.5 g butter with the 65 g brown sugar and 22 g granulated sugar until smooth.

    🧈butter
    🍬brown sugar
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk
    ⚖️kitchen scale

  4. Step 4/10

    Add the 43.5 g whole egg and scrape in the seeds from the vanilla bean.

    🥚whole egg
    🍦vanilla bean
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Whisk in the 1 g fleur de sel, 4 g bicarbonate of soda, and 2.5 g baking powder.

    🧂fleur de sel
    🫙bicarbonate of soda
    🫙baking powder
    🥣mixing bowl
    🥄whisk
    ⚖️kitchen scale

  6. Step 6/10

    Fold in the 135.5 g wheat flour until no dry streaks remain.

    🌾wheat flour
    🥣mixing bowl
    🥄rubber spatula
    ⚖️kitchen scale

  7. Step 7/10

    Fold in the 87.5 g dark chocolate and 43.5 g toasted walnuts until evenly distributed.

    🍫dark chocolate
    🌰toasted walnuts
    🥣mixing bowl
    🥄rubber spatula
    ⚖️kitchen scale

  8. Step 8/10

    Portion the dough into 8 equal mounds and space them apart on the lined baking sheet.

    🍪cookie scoop
    🍳baking sheet

  9. Step 9/10

    Bake the cookies for 10 to 12 minutes until the edges are crisp and the centers remain soft.

    🍳baking sheet

  10. Step 10/10

    Cool the cookies on the baking sheet for 5 minutes, then transfer them to the cooling rack.

    🍳baking sheet
    ✨cooling rack

Composition

Ingredients

Types

Dairy, Sweeteners, Seasonings, Leavening agents, Chocolate

Ingredients

Butter, Brown sugar, Sugar, Fleur de sel, Whole eggs, Bicarbonate of soda, Baking powder, Flour, Vanilla, Dark chocolate, Roasted walnuts

Notes

Vanilla (1 vanilla pod)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

215 kcal

Macro nutrients

Protein: 3.1g, Carbohydrates: 25.4g, Sugars: 16.3g, Fat: 11.4g, Saturated fat: 5.3g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 38mg, Iron: 1.4mg, Potassium: 105mg, Sodium: 150mg

Vitamins

Vitamin A: 95µg, Vitamin D: 0.3µg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, kitchen scale, whisk, rubber spatula, chef's knife, cutting board, baking sheet, parchment paper, cookie scoop, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Party, Everyday treat

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Soft-centered, Chewy, Chunky

Flavors

Sweet, Buttery, Chocolatey, Nutty, Vanilla, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep away from heat and humidity), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Freeze in an airtight container,Separate cookies with parchment paper)