Think of this as a chocolate chip cookie, if you must. We prefer to think of it as a bit of crisp shortbread, truffled with morsels of Grand Cru chocolate, either Jivara Lactee or Caraïbe.

RECIPE INGREDIENTS

• 5 egg yolks

• 160 g sugar

• 220 g flour

• 1 packet of brewers' yeast

• 2 pinches of salt

• 150 g salted butter

• 120 g Jivara lactée or 120 g Pur-Caraïbe

Chop the very cold couverture into smallish pieces. Soften butter in the microwave oven. Sift the flour with the salt and baking powder.

Using a whisk or an electric mixer, beat the egg yolks with the sugar until they whiten. Add butter, dry ingredients, and chocolate bits.

The mixture should not be stiff. Shape it into a 4-cm (1.5-in) diameter cylinder and wrap in plastic wrap. Keep it in the freezer until ready to bake.

Preheat the oven to 150ƒC (300ƒF). Unwrap the cookie dough and cut 4-mm (3/8-in) thick slices, as many as you need. Keep the remaining dough in the freezer for later use. Place slices on a parchment- or foil-covered cookie sheet and bake for 20 minutes. Check for doneness with the tip of a small knife. The center of the cookie should be baked through. Cool on racks and store in an airtight container.

Chocolate Recipe by

Ecole du grand Chocolat