Double Chocolate Cookies by Cyril Lignac

Happy National Chocolate Chip Cookie Day!

If you are French, you probably have been watching the M6 TV Show “Tous Ensemble En Cuisine” (Cooking All Together) for a while. I remember at the beginning of the confinent in 2019… It was one of my favorite shows to cook along. And most probably, it gave me the confidence to cook and bake more at home.

Cyril Lignac is such a wonderful Chef, and has such a kind personality, he always makes his recipes accessible to everyone. Whether you are an avid cook or a weekend baker. You kind find his recipe right HERE (@cyril_lignac)!

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Double Chocolate Cookies by Cyril Lignac

bakingwithnessa

These Cookies are the Best! They are perfectly balanced and not too sweet. Although I did lower the sugar from the original recipe.

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Prep Time 10 minutes mins

Bake / Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Cookies

Cuisine American, French

Servings 18

Equipment

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Medium Bonmat™

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Silpain®

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Baking Sheet (M)

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Magnetic Measuring

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Mixing Bowl

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Spatula

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Flexible Scraper

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Rectangular Roul Pat®

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Cake Server Knife

Ingredients

 

1x2x3x

• ▢ 1/3 cup (65 g) sugar (Original Recipe calls for 2/3cup (130g))
• ▢ 1/3 cup (65 g) Demerara sugar (Original Recipe calls for 2/3cup (130g))
• ▢ 12 1/2 Tbsp (175 g) butter (Diced, Softened, At Room Temperature)
• ▢ 1 egg (Beaten)
• ▢ 2 1/2 cups (310 g) flour (Sifted)
• ▢ 1 1/4 tsp (6 g) baking powder
• ▢ 3/4 cup (190 g) Chocolate Milk Chunks
• ▢ 3/4 cup (190 g) Dark Chocolate Chunks

Instructions

 

• Preheat oven to 350F/180C.
• Place both your Medium bonMAT™ and Silpain® on the top of your respective Medium Perforated Baking Sheets. Set aside.
• In a mixing bowl, add both sugars and the diced softened butter. Gently fold until lighter in color and thick.
• Add the beaten egg. Mix until well incorporated.
• Fold the flour and baking powder.
• Then, add your Chocolate Milk & Dark Chocolate Chunks.
• Scrape the dough out onto the Roul'Pat™ and knead lightly into a rough log.
• Then, roll it into a long cylinder. Sprinkle some flour to avoid the dough sticking to your fingers.
• Slice the dough about 1"/2cm each, quickly roll them into a ball and place them well apart on both baking sheets. IMPORTANT: Use the bonMAT™ for a Softer Cookie & use the Silpain® for a more Crunchy Cookie.
• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 10min).
• Once your Double Chocolate Cookies are out of the oven, let them cool down completely on the baking sheets. They will appear Soft but will harden once cooled down. Enjoy & Bon appétit!

YouTube Video

Photos

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Nutrition

Calories: 242kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 105mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg

Keyword best chocolate chip cookies, best cookie recipe, bon cook, cyril lignac recipes, double chocolate cookies, easy recipe, guy demarle, guy demarle recipes, mon été guy demarle, Valrhona, Valrhona Chocolate

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/double-chocolate-cookies-by-cyril-lignac-2/

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