Our method relies on freezing the dough balls before baking to prevent the mixture from spreading too thinly. Chilling achieves a thicker cookie with a delightfully soft and chewy core. We haven't used vanilla as it destroys the subtle bitterness of the chocolate. We recommend our signature Intense Ember blend. It's deep, intense, and designed especially for pastry chefs.
The recipe will yield about 14 cookies. It won't take more than a few minutes to prepare.
Cream the butter with the table salt, both brown sugars, and the granulated sugar in a large bowl until light and smooth. Let your butter soften before adding your dry ingredients.
Measure your eggs in a medium bowl and incorporate them with a whisk, then spoon in the flour previously combined with the baking soda.
Fold in the roughly chopped Intense Ember chocolate drops with a spatula or whisk.
Use a spoon or your hands to shape the mixture into 50 g dough balls and place them on trays in the freezer. Allow plenty of time for chilling.
Bake the frozen dough balls in the oven on a baking sheet for 11 minutes at 180°C (355°F).
Transfer your cookies to a serving platter and use a teaspoon to sprinkle them with fleur de sel immediately after removing them from the oven.
Serving tips
Serve your cookies warm while the chocolate chunks are still soft and melty, with a touch of fleur de sel on top. It will add a glorious crunchy texture and tiny bursts of salty deliciousness.
Maison Pierre Marcolini's new culinary chocolate collection is designed to offer the structural notes required to make heavenly fondants, ganaches, sauces… and chocolate chip cookies, of course. It's time to start baking the Marcolini way.
Chocolate chip cookies have been a family favourite since 1938. Not all chocolate chip cookies are worthy of celebration, but today we're going to make them the Maison Pierre Marcolini way. Our chewy cookies have a slightly cakey texture, so they make a wonderful dessert.
Should You Use Milk or Dark Chocolate for Cookies?
Our recipe includes dark chocolate chips for a gourmet edge, but you can substitute them with milk chocolate if that's where the mood takes you. Make sure you use premium chocolate chips designed specifically for baking.
What's the Secret to Simple Cookie Recipes?
Simple recipes like this one rely on the quality of your ingredients. If you're using premium Belgian baking chocolate drops, even the shortest ingredient list will taste like a gourmet delight. There is nowhere for an average chocolate to hide in a cookie: it sits in visible chunks, it meets the heat of the oven directly, and you taste it on its own in every bite.
Why Choose Cooking Chocolate from Pierre Marcolini
This is not just chocolate. It is Chef Pierre Marcolini's personal chocolate — the one he reaches for himself — and everything about it comes from four things.
His mastery of the bean-to-bar craft. Beans chosen at origin, roasted and ground in our own workshop, with every stage in the hands of the Maison rather than a supplier.
His obsession with achieving the perfect taste. A blend is never signed off until the balance is exactly right, however many attempts that takes.
His boldness and creativity. The same instinct for the unexpected that shaped our boutique collections runs through the chocolate we make for cooking.
His exacting standards as a two-time World Pastry Champion. A chocolate that has to satisfy a competition palate before it reaches your kitchen.
In practice, this is what lets a chunk hold its shape in a hot oven, melt into a soft pocket rather than an oily smear, and deliver the same result from one batch to the next.
This is Pierre Marcolini's chocolate for your recipes and your creations in the kitchen.
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