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Biscuits Tres Chocolat(Very Chocolate Cookies)

Makes about 4 dozen bite-size cookies Servings


  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup unsweetened dutch-processs cocoa powder
  • 1/2 teaspoon baking soda
  • 5 ounce good-quality bittersweet chocolate
  • 1/4 cup roasted cacoa nibs (see page 230)
  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, at room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/2 teaspoon fleur de sel or kosher salt (or 1/4 teaspoon fine sea salt)
  • 1 teaspoon pure vanilla extract


Baking Directions:


In a medium mixing bowl, sift together the flours, cocoa powder, and baking soda.

Set aside.


Melt half of the chocolate (2 ½ ounces) in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring from time to time to dissolve.

Set aside.

Chop the remaining 2 ½ ounces chocolate into chip-size bits, combine with the cacoa nibs, and set aside.


Put the butter in a food processor and process until creamy (you can also do this in a medium mixing bowl with a sturdy spatula).

Add the sugar, salt, and vanilla, and mix until combined.

Add the melted chocolate and mix again.


Add the reserved flour mixture and mix until just combined.

Transfer the dough into the bowl you used for the flour mix: the next step needs to be done by hand.

Fold the chopped chocolate and cacoa nibs into the dough, working with a wooden spoon and/or your hands.

The dough will be quite think; don’t overmix it.


Cover the dough with plastic wrap and chill for 20 minutes.

(You can chill it for up to a day—the dough will be a bit harder, but it will soften as you work with it.

You can also wrap it tightly and freeze for up to a month.)


Preheat the over to 350° F and line a baking sheet with parchment paper.

Remove the dough from the fridge.

Carve out rounded teaspoons of dough, shape them into slightly flattened balls with the tips of your fingers, and place them on the prepared baking sheet, separating them by ½ inch.

Bake for 10 to 12 minutes, until the tops are just set: the cookies will still be a little soft, but they will harden as they cool.

Transfer the sheet of parchment paper cautiously to a rack and let cool completely.

The cookies will keep for 4 days in a airtight container at room temperature, or they can be frozen for up to a month.

Variation: Add ½ to 1 teaspoon of ground piment d’Espelette (or any moderately hot ground chile powder) to the flour mixture: the heat of chile is a remarkable match to the warmth of the chocolate.

Chilling time: 20 minutes