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We love simplicity, especially during the holiday season when there's so much to do and think about! Our foodie friend Claire Cabot has created a recipe that is delicious, easy and super convivial to make for the whole family. Kids will especially love it!

Ingredients


Cookies:
• 180 grams (1 ½ cups) flour
• 40 grams (1/2 cup) bitter cocoa powder
• ½ teaspoon baking soda
• A pinch of salt
• 120 grams (1/2 cup) of softened half-salted butter
• 130 grams (2/3 cup) white sugar, separated into two
• 100 grams (1/2 cup) brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons milk

Garnish:
• 220 grams (1 jar) Allo Simonne Hazelnuts, Chocolate & Maple spread
• A small jar of Christmas-coloured vermicellis

 

 

 

Steps

• In a bowl, mix together the flour, cocoa, baking soda and salt
• In another, large bowl, whisk together the butter cut into pieces, the brown sugar and half of the white sugar, for around two minutes, until a smooth, creamy mix is obtained
• In this second mix, add the egg and vanilla extract and keep whisking for around 1 minute until the whole is homogeneous
• Pour the dry ingredients on this second preparation along with the milk. Mix until a thick, homogeneous paste is obtained
• With your hands, make little balls with this cookie dough. Roll each ball in the remaining white sugar which you put in a little bowl beforehand
• Put the sugary balls on parchment paper which is on a baking sheet, then using a round utensil handle or your thumb, make a round depression at the center of each cookie
• Put the baking sheet two hours in the fridge or one hour in the freezer, to avoid the cookies leaking too much during the cooking
• Put the baking sheet in an oven preheated to 180 degrees Celsius/350F.
• Take the sheet out, and while the cookies are still hot, use a spatula to re-do the depression at the center of each cookie
• Once the cookies have cooled down, pour with a spoon a little bit of Allo Simonne spread (melted in the microwave beforehand if too thick) in the depressions, sprinkle with vermicellis and let the chocolate solidify before serving (or you can eat them now, your choice!)

Product we use in this recipe

 

 

 

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