Edouard’s Chocolate Chip Cookies

  • Serves

    makes 56 cookies

A French version of the classic American cookie, this recipe adds ground almonds for a result that's chubby and chewy and just a little soft at the center. Featured in Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt, 2014), it comes from Edouard Bobin, co-owner of Le Pantruche in Paris.


  • 3 12 cups flour
  • 1 14 tsp. fine sea salt
  • 34 tsp. baking soda
  • 12 tsp. baking powder
  • 16 tbsp. unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 12 tsp. vanilla extract
  • 2 egg yolks (reserving whites for another use)
  • 12 oz. semisweet chocolate, coarsely chopped
  • 1 12 cups almond flour


Step 1

Heat oven to 350°. Whisk flour, salt, baking soda, and baking powder in a bowl. Combine butter, both sugars, and vanilla in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add yolks, one at a time, beating after each addition; add dry ingredients; beat on low speed until just combined. Add chocolate and almond flour and mix until combined. Roll dough into 1 1⁄2 tbsp. sized balls and place on a parchment paper-lined baking sheet about 2” apart. Bake for 8 minutes; using a metal spatula, gently press cookie down slightly. Bake 7 minutes more and cool slightly before serving.

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