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 1⁄2 cups flour
- 1 1⁄4 tsp. fine sea salt
- 3⁄4 tsp. baking soda
- 1⁄2 tsp. baking powder
- 16 tbsp. unsalted butter, at room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 1 1⁄2 tsp. vanilla extract
- 2 egg yolks (reserving whites for another use)
- 12 oz. semisweet chocolate, coarsely chopped
- 1 1⁄2 cups almond flour
- 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.