Chocolate and fleur de sel cookie recipe by Clément Tilly
Clément Tilly left the kitchens of the famous Ritz Paris Hotel on Place Vendôme where he was sous-chef to take the position of pastry chef at Le Renoir, the fine restaurant of the Sofitel Montreal Le Carré Doré hotel. Here he shares one of his gourmet recipes; simple, delicious, and easy recipe to make. Unfortunately, these little delights are impossible to keep around for very long, as sweet tooths will quickly succumb to them.
Chocolate, coconut sugar and fleur de sel cookies
Cooking: 9 minutes
- 150 g soft butter
- 190 g coconut sugar
- 2 eggs
- 200 g flour
- 40 g almond powder
- 4 g fleur de sel
- 4 g baking soda
- 95 g dark chocolate
- 95 g milk chocolate
- Take the butter and eggs out of the fridge several hours before you make the recipe so that they come to room temperature.
- Once the butter is softened, mix it with the coconut sugar, then add the almond powder.
- Once the mixture is homogeneous, add the eggs one by one and mix.
- Then add the flour and the baking soda in two portions.
- Finally, cut the dark and milk chocolate into pieces of varying sizes according to your preference and add them to the mixture along with the fleur de sel.
- Roll small balls of about 50 g and place them on a baking sheet lined with parchment paper. Flatten slightly.
- Bake for about 9 minutes at 330 °F, depending on whether you want a very soft cookie or one that is a little drier.
For other sweet treats, check out the following recipes: