How to make cookies: Cyril Lignac’s recipe for gourmet and soft cookies

Cookies are bites of comfort that we like to savor at any time. We share with you the recipe of Cyril Lignac but also the tips for making them perfectly.

A little, a lot, passionately. Sticking your nose in a box of cookies is always very dangerous as it is so difficult to stop! Among the cult recipes for these gourmet cupcakes, we have already presented to you that of Norbert Tarayre with peanut butter. Pastry chef Cyril Lignac and its preparation with two chocolates is just as appetizing! Follow our tips for extra soft and crunchy cookies at the same time.

How to make cookies as good as those of Cyril Lignac?

Pastry chef Cyril Lignac is renowned for its cookie recipes. The most gourmet is the one that incorporates two kinds of chocolate. One with milk and the other very dark! To be successful, this preparation requires work in a well-softened butter and crush the chocolate with a knife to obtain beautiful pieces. Then just follow the instructions!

Ingredients :

  • 175g unsalted butter
  • 190g milk chocolate
  • 190g dark chocolate
  • 120g brown sugar
  • 120 g caster sugar
  • 300g flour
  • 6g baking powder
  • 1 egg

    Preparation :

  1. Let your butter soften at room temperature. With a large-bladed knife, crush your chocolate.
  2. In a large bowl, or in a mixer, mix the flour and the baking powder, then the two sugars. Then add the softened butter in small pieces, then the egg. Finally add the chocolate pieces. Continue to mix to obtain a slightly sticky dough.
  3. Form a sausage shape with your dough and wrap it in parchment paper. Leave to rest in the fridge for about 30 minutes
  4. Preheat your oven to 170°C. Cut slices about 2.5 cm thick in your pudding. Place the cookies on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes depending on the size of each cookie.
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How to keep the softness of a cookie?

Crispy on the outside and soft on the inside: this is the secret of a successful cookie. Two criteria are taken into account to achieve this: the size of the cookies and the duration of their cooking. The smaller the cakes, the faster the baking will be. . For a ball of pasta of around 15g, cook for ten minutes at 170°C. For cookies weighing approximately 80g, double the baking time. Another tip for very soft cookies : do not crush your chocolate bar too much to keep large pieces. When cooked, they will make your cakes even more tender.

How do you know if the cookies are well baked?

To check the cooking of your cookies, the best is to plant a knife in them. The blade must meet a very small resistance to pierce the crust then come out wet even slightly covered with a little dough. 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 sweet cookies are perfect for snacking or a sweet meal. As for those who wonder if we can eat raw cookie dough – in other words the cookie dough– be aware that it is not without risk. In order not to end up with stomach aches, it is better to cook the flour for a few minutes by placing it in a hot oven. And replace the eggs with mashed almonds. You can thus let your greed speakno risk of catching food poisoning

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