Tender-crips Cookies

Tender-crips Cookies

I have tried a lot of cookie recipes. From different chefs, from different cookbooks and food blogs. But when I want to be 100% sure they will be really good, I always come back to this recipe! For this reason I absolutely wanted to put this recipe here. Thanks to Mlle Coton from the Slow Mornings food blog for the recipe! I’m currently listening her podcast about food entrepreneur and I love it. It’s in French but if you want to give a try it’s here.

These cookies are quick and easy to make. You can always put some in your freezer for emergency (!). If you follow the recipe you have no chance to fail 😉.

Most of the time, I’m using dark chocolate in my cookies. I find them too sweet with milk chocolate, but you can choose either of them. The nuts are important here as they add a little crunchiness which will result in the perfect cookie. Try not to skip the brown butter, it adds so much taste to the final result. And it’s so easy to do: let the butter sing in the saucepan gently for 5 minutes and remove from the heat when the singing stops (you think I’m going crazy, but I’m not, I listen to my butter singing in my kitchen and I love it!). Be careful it can easily burn, so stay close to it.

Give it a try and let me know what you think!




  • 100 g butter
  • 1 egg
  • 150 g brown sugar
  • 50 g caster sugar
  • 180 g flour
  • 130 g dark chocolate chips (or chopped dark chocolate)
  • 65 g nuts (I prefer pecan nuts but this time I have used walnuts)
  • 10 g vanilla extract
  • 2 tsp corn starch
  • 1 tsp baking soda
  • ¼ tsp fleur de sel


  • Make the brown butter by putting the butter to melt slowly in a saucepan for about 5 minutes.
  • Put it in a bowl and let it cool down a bit before you continue. If you add the rest of the ingredients too quickly the chocolate will melt and you will have to say goodbye to your big chunks of chocolate…Just weight all of your ingredients and prepare the baking tray with baking paper while waiting.
  • Add the egg, brown sugar, caster sugar and vanilla, mix it with a wooden spoon.
  • Then add the flour, corn starch, baking soda and salt, mix again. You don't need to overmix it.
  • Shape 16 balls and put them in the fridge for at least 30 minutes. (At this stage of the recipe you can put the uncooked cookies in your freezer for later in case of a cookie craving… It often happens when you don't expect it…)
  • Preheat the oven at 180°C.
  • Put the balls on the baking tray lined with baking paper and cook the cookies for 12 minutes (if they are frozen just cook them 2 more minutes).
  • Leave the cookies to rest on the baking tray for 10 minutes before putting them on a rack. Leave them to cool down a bit, but not too much… Eating a warm cookies, just out of the oven, it's kind of heaven!


You can keep the cookies in a airtight container for a week.

So now it’s time, go ahead, close your eyes, bite in your cookies, love it and come back here to tell me what you think about it!

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