ingredients

110g softened butter
175g dark chocolate or dark chocolate chips
110g brown sugar
100g of powdered sugar
1 egg
½ teaspoon liquid vanilla
225g of flour
½ teaspoon baking powder
2 to 3 pinches of Camargue Fleur de Sel

Steps

Step 1

Soften the butter.
Prepare 175g of dark chocolate chips or grate dark chocolate on a coarse grater or chop dark chocolate with a knife.
Preheat the oven to 170 ° C.

2nd step

Beat the butter in a terrine with both kinds of sugar.
The mixture should be pale yellow and sparkling.
Then add the whole egg, then the liquid vanilla.

Step 3

Sift the flour with the yeast. Pour it slowly, in rain, into the terrine, working the dough well with the wooden spatula to avoid lumps.

Step 4

Stir in dark chocolate chips or grated dark chocolate.

Step 5

Put a sheet of parchment paper on a baking sheet.
Arrange small piles of dough well spaced on the plate.
To form these small piles, use a tablespoon soaked in a bowl of water, each time before taking the dough.

Step 6

Flatten each small pile of dough with the back of the spoon, so as to form discs about 10cm in diameter.
Sprinkle with a few pinches of Fleur de Sel.

Step 7

Bake for 8 to 10 minutes.
Cookies should be crispy on the outside and moist on the inside.
Remove from oven and place on a rack. Serve them lukewarm or cold.

tips

The tip of the Chef: "The Camargue Fleur de Sel brings a special crunch to the mellow cookies and gently raises the flavor of chocolate. "

Creation of Chef Armand Arnal for salts Le Saunier de Camargue