Edouard’s Chocolate Chip Cookies

I borrowed the book, Baking Chez Moi by Dorie Greenspan from my local library, because I wanted to bake the lemon Madeleines (which I haven’t baked yet by the way). The instructions are so detailed, but most of the recipes don’t have photos, so I skipped them. I first tried the brioche recipe and it was a complete flop. My dough had many tiny lumps in it that wouldn’t go away no matter how long I kneaded. Finally, I went Jacquy Pfeiffer’s book, The Art of French Pastry and this is what he says “Brioche that is very dry in the early stages of mixing will have lumps that will be impossible to get rid of later on” . My dough was very dry in the early stages of the mixing and I suppose this is what caused the mess (I did follow instructions to the “T”).

Anyway the next recipe I tried was Edouard’s Chocolate Chip Cookies. They are delicious and easy to make, and have a nutty almond taste, that I can smell several metres from where I am sitting (the recipe calls for almond or hazelnut flour). I highly recommend them. We had snow a few days ago…gasp…I even shovelled…more gasps!!!! Have a lovely day.

Edouard's Chocolate Chip Cookies

Preparation time: 20 minutes; Baking time: 12-15 minutes; Makes: 50 cookies


  • 476g (3¾ cup, 1/1Ib) all-purpose flour
  • 1¼ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 226g (2 sticks, 8oz) unsalted butter, room temperature
  • 200g (1 cup) granulated sugar
  • 200g (1 cup packed) light brown sugar
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 340g (semi-sweet chocolate chopped or 2 cups chocolate chips
  • 150g (1½ cups hazelnut or almond flour


  1. Preheat the oven to 350ºF (180ºC), convection setting, ten minutes before using. Line 3-4 cookies sheets with parchment.
  2. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl. Set aside.
  3. Using a stand mixer, beat the butter on medium speed until smooth, about 1 minute.
  4. Add both sugars and the vanilla extract (essence) and beat for another 2 minutes or until light and fluffy.
  5. Beat in the eggs, one at a time until well blended before adding the next one.
  6. Fold in the flour in 4 to 5 batches on low speed (if using a stand mixer) until just incorporated, each time, or fold in with a wooden spoon.
  7. Fold in 1½ cups chocolate chips and nut flour on low speed (if using a stand mixer) or just stir in with a wooden spoon.
  8. Divide the dough in two and wrap each piece with a cling film and chill in the fridge for at least 2 hours or overnight. I chilled mine overnight.
  9. Scoop about 30g (25oz) rounded tablespoons of dough or if left overnight divide in 30g (25oz) portions and roll into balls (The dough will be hard).
  10. Arrange the balls on the prepared cookie sheets and use the bottom of a glass to slightly flatten the round balls. Top with the left over ½ cup chocolate chips.
  11. Bake one sheet at a time, in the middle rack for 12-15 minutes or until lightly golden. Do not overbake.


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

22 thoughts

  1. Hi Liz- well these look pretty dang tasty! I am surprised you had trouble with Dorie’s cookbook, I got her latest one and made several recipes, but of course with no pictures and if there is a tiny error…… Did you ever try her World Peace cookies?? They are the best! -Kat

    1. I always want to see what I’m going to cook. I hate books without photos. I’m sure the recipes are just as good but I’m obsessed with photos. I should try the world peace cookies. I’ll let you know how they go! Have a great week!

  2. I love Dorie Greenspan and all of her cookbooks. She often has recipes featured in the food magazines I subscribe to, Bon Appetit and Food & Wine, as well.

    1. Oh yes I borrowed the book because I heard raving reviews from other people. I have only tried two recipes so far. I have so much on my plate right now!

  3. Oh my goodness you’ve had a now day already!!?! I am sooo dreading that, hahaha!!
    Anyway I was sold on these cookies from the moment you mentioned its nutty almond element. I can smell them now mmmmmm!

  4. I see I am falling behind in beholding your wondrous dishes. Must get caught up. These look totally delicious. Love the idea of the filbert meal – I have a lot of that!

    Virtual hugs,


    1. Hi there my dear
      I have been so lazy of late. I can’t get anything going…what a shame. The cookies taste really nice. I love nuts so you can imagine how much I love these cookies. Have a lovely day!

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