Cookies are a healthy snack that we love to hear every time. We share with you Cyril Lignac’s recipes and tips for making them well.
A little, a lot, a lot. Sticking your nose in the cookie box is always scary because it’s hard to stop! Among the cult recipes of these classic cakes, we have already shown you Norbert Tarayre’s with peanut butter. Pastry chef Cyril Lignac and its preparation with two chocolates is just delicious! Follow our instructions for extra soft and fluffy cookies at the same time.
How to make cookies as good as Cyril Lignac?
Pastry chef Cyril Lignac she is known for her cake recipes. The most delicious is the one that includes two types of chocolate. One is milk and the other is very dark! To be successful, this preparation is required use well softened butter and break the chocolate with a knife to get beautiful pieces. So just follow the instructions!
- 175 g unsalted butter
- 190 g chocolate milk
- 190 g dark chocolate
- 120 g brown sugar
- 120 g brown sugar
- 300 g flour
- 6 g baking powder
- 1 egg
- Let your butter soften average temperature. It’s a big knife, break up your chocolate.
- In a large bowl, or in a mixer, mix flour and baking powder, then two sugars. Then put the softened butter in small pieces, then the egg. Finally add the chocolate pieces. Continue mixing to get a slightly sticky dough.
- Make a sausage shape with your dough and wrap it in parchment paper. Leave to rest in the fridge for 30 minutes
- Preheat your oven to 170°C. Cut slices about 2.5 cm thick in your pudding. Place the cookies on a parchment-lined baking sheet. Cook for 8 to 10 minutes depending on the size of each cookie.
How to keep the cookie soft?
Crispy outside and soft inside: this is the key to a successful cookie. Two methods are considered to achieve this: the size of the cakes and the baking time. The smaller the cakes, the faster they will cook. . For a ball of pasta around 15g, bake for ten minutes at 170 ° C. For cakes weighing about 80g, double the cooking time. Another help for very soft cakes : do not break your chocolate too much to keep large pieces. When baked, they make your cookies very soft.
How do you know if the cookies are well baked?
To check the cooking of your cakes, it’s best to plant a knife in them. The page should meet the least resistance piercing the crust then come out wet even if partially covered by a small cross. This is a sign that the heart of your cookie is very soft inside.
Can we eat raw cookie dough?
We are tempted to tell you that you can eat cookies whenever you want! But these delicious cookies perfect for cold drinks or delicious food. But those who wonder if we can eat raw cake dough – in other words a cookie dough– know that there is no risk. To avoid stomach problems, it is better to cook the flour for a few minutes and put it in a hot oven. And replace the eggs with peeled almonds. You can do that let your greed speakthere is no risk of getting food poisoning