Whether you’re baking for guests or just craving something sweet with your coffee, this easy palmier recipe will quickly become a favorite!

What Are Palmier Cookies?

Palmier cookies are a traditional French pastry made from puff pastry and sugar. When baked, the sugar caramelizes and creates a golden, crispy texture with delicate layers.

Palmiers are a staple of French bakeries, found all across the country. I used to love them as part of my goûter, those simple after-school snacks for kids. And now as an adult, I still find myself drawn to them whenever I step into a bakery. The ones sold there are usually much larger than anything you’d make at home (often bigger than the palm of your hand) but their light, crisp texture keeps them from ever feeling too heavy.

In the United States, they are often called elephant ears because of their distinctive heart-like shape. While fair-style elephant ears are usually larger and fried, these French Palmiers are baked, lighter, and more refined. 

Why You’ll Love This Palmier Cookies Recipe

• Only 3 ingredients: puff pastry, sugar and cinnamon.
• Ready in under 30 minutes
• Perfect for beginner bakers
• Light, crispy, and buttery texture
• Great with coffee or tea

Ingredients for Palmier Cookies

You only need three simple ingredients:

• 1 sheet puff pastry (store-bought or homemade). See my notes below for the best puff pastry to use.
• 1 cup granulated sugar. Plain old granulated sugar is the way to go here.
• 2 tsp cinnamon powder. It adds a warm, spiced flavor.

Best puff pastry to use

Store-bought puff pastry works perfectly and saves time. Choose an all-butter version for the best flavor and flakiness. My favorite in the U.S. is Dufour Pastry Kitchens Classic Puff Pastry . It’s made with real butter (not partially hydrogenated oils, which many brands still use), and the flavor is noticeably better once baked. You’ll find it in the freezer section of many grocery stores. If it’s frozen, let it thaw as directed, but keep it chilled until you’re ready to bake. 

How to Make Palmier Cookies (Step-by-Step)

Here are the steps with photos for making palmier cookies. This is nothing complicated, but I feel like adding step by step photos for the folding parts will be particularly be helpful. You can find the detailed ingredient list and the detailed instructions at the end of this article.

1. Make cinnamon sugar. Mix sugar and cinnamon in a bowl.
2. Prepare the pastry. Lightly sprinkle some cinnamon sugar on your work surface and unfold the puff pastry on top. Use a rolling pin to gently flaten the fold marks, if needed.
3. Add sugar. Sprinkle sugar evenly over the pastry and gently roll it in.
4. Flip the pastry and repeat on the other side (1. sprinke sugar, 2. Roll it in).
5. Fold both long sides by a quarter, toward the center. Then fold again.
6. Fold one half over the other to form a log. Chill for 15 minutes. Preheat oven and line a baking sheet with parchment paper.
7. Slice. Cut the log into thick slices.
8. Coat with sugar. Toss each slice in the remaining cinnamon sugar.
9. Place on the baking sheet. Slightly open each cookie “ear” to form rabbit ears.
10. Bake. Bake until golden on both sides. Let cool slightly before serving.

Tips for Perfect Palmier Cookies

• Keep the puff pastry cold for easier handling. Puff pastry tends to warm up quickly once you start handling it with your hand and it starts getting sticky. Try and act fast when you fold the pastry.
• Don’t be afraid to use lots of sugar, to create golden, caramelized cookies.
• Slice the pastry log evenly for uniform cookies that bake evenly.
• Bake cookies for 10 minutes and flip them to finish baking to get them crisp on both sides.

Variations of Palmier Cookies

• Vanilla powder – If you’re not a fan of cinnamon, replace it with ½ tsp of vanilla powder.
• Chocolate-Dipped Palmiers – Once they’re baked and fully cooled, dip half of each baked palmier in melted chocolate for a more indulgent treat.
• Savory Palmiers – Skip the sugar and use pesto, cheese, or tapenade for a savory appetizer version. 

 How to Store Palmier Cookies

Store palmier cookies in an airtight container at room temperature for up to 3 days. After that, they tend to soften and the caramelize edges stick.

Can you freeze them?

Yes! You can freeze the unbaked sliced cookies and bake them directly from frozen. Just add a couple of extra minutes to the baking time.

Frequently Asked Questions

Can I use homemade puff pastry?

Absolutely. Homemade puff pastry will give an even richer flavor, but store-bought works wonderfully. I can recommend this homemade puff pastry recipe by Sally’s Baking Addiction.

Why are my palmiers not crispy?

They may need more baking time or more sugar to properly caramelize.

Can I make palmier cookies ahead of time?

Yes. You can prepare and slice them in advance. Store them in your fridge (for up to 2 days) then bake just before serving.

Are elephant ear cookies the same as palmiers?

They are similar, but French palmiers are baked and lighter, while American elephant ears are often fried and larger. 

More Easy French Desserts to Try

If you love this recipe, you might also enjoy:

• Classic French Madeleines
• Crêpes Suzette Recipe (with Grand Marnier)
• Classic French Crème Caramel
• Classic French Chocolate Moelleux Cake
• French Almond Cake (Amandier)
• French Crêpes
• Gâteau Basque (Basque Cake with pastry cream)
• Double Chocolate Twice Baked Cookies (Croquants)
• Lemon Poppy Seed Sablé Cookies
• Classic French Pear Cake

Easy Palmier Cookies Recipe

Print Recipe

Serves: 20 cookies Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 ready-roll puff pastry (250-280g)
1 cup (200g) granulated sugar
2 tsp cinnamon powder

Instructions

1. Mix the sugar and cinnamon together in a bowl. Lightly sprinkle about 1 tablespoon of cinnamon sugar on your work surface (or a cutting board) and unfold the puff pastry on top.
2. Sprinkle about ¼ cup of the sugar evenly over the pastry. Using a rolling pin, gently press the sugar into the dough. Flip the dough and repeat: sprinkle about ¼ cup sugar and gently press it with a rolling pin. Fold both long sides by a quarter inward toward the center, then fold again so the two sides meet in the middle, leaving a ¼ inch space in the middle. Finally, fold one half over the other to form a log.
3. Transfer the log to the fridge for 15 minutes, to chill. Meanwhile, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
4. Using a sharp knife, slice the log into 1/3 inch (1 cm) thick pieces. Toss each slice into the bowl of remaining cinnamon sugar to coat evenly on both sides. Place slices cut-side up on the baking sheet, leaving space between each cookie. Slightly open each cookie "ear" to form rabbit ears.
5. Bake for 14-15 minutes, flipping the cookies after 10 minutes, until golden brown and caramelized. Transfer cookies onto a cooling rack and let cool completly before serving.

The post Easy Palmier Cookies Recipe (French Elephant Ears with Puff Pastry) appeared first on Pardon Your French.

What are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.

What are French Sablé cookies?

If you’ve been following my recipes on this blog for a while, you’re probably no stranger to “Sablés”. These delicate, crumbly shortbread cookies are staples in France and an absolute favorite of mine!

The word “sablé” translates to “sandy” in French, which aptly describes the texture of these cookies due to their high butter content. Sablé cookies are typically made with just a few simple ingredients: flour, butter (lots!), sugar, and sometimes eggs or simply egg yolks. Their most famous variations include the Salted Butter Sablés from Brittany, but you’ll find them made with countless flavor twists throughout various French regions.

Just like shortbreads in America, sable cookies are staples in a French kitchen. Most people almost always have a box or two of sablés in their pantry to serve in case of surprise guests at coffee time. They are beloved for their rich buttery flavor and melt-in-your-mouth texture, making them a popular treat for tea or coffee time in France and beyond.

Lemon Poppy Seed Sablé Cookies

This lemon poppy seed variation is quite popular, and lovely for any season, I think. I love the freshness from the lemon and the earthiness from the poppy seeds – combined with the buttery notes I always yearn for in a sablé cookie.

After making this recipe countless times, I can also tell you that these cookies taste even better after a day or two spent in an airtight container. Time allows the flavors to meld and the sandy texture to develop as well.

Ingredients for these lemon poppy seed sable cookies

This sablé cookie recipe is relatively easy and requires staple pantry ingredients, along with lemon and poppy seeds. To shape the sablé cookies, you need a rolling pin and a cookie cutter (choose the shape you prefer!). Here is a detailed look of the ingredients you need. 

1. Flour. All-purpose flour is the way to go to create the proper “sandy” texture. Any other type of flour (whole wheat, gluten-free) will alter the texture.
2. Sugar. I prefer to use plain old white sugar for making sablé cookies.
3. A pinch of salt. To enhance all the flavors.
4. Poppy seeds. A healthy dose of poppy seeds yields delicious flavor and texture to these sablés.
5. Butter. Make you sure you use unsalted butter that is very cold. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
6. Lemon. You will need the zest from one whole lemon and 1 tablespoon (15ml) of fresh lemon juice. Because we are using the zest, I recommend using an organic lemon.
7. Egg. You’ll need one egg for the dough to come together. Make sure the egg is at room temperature so it integrates nicely into the other ingredients.

Frequently Asked Questions

How to store these Lemon Poppy Seed Sablés

• Once completely cooled, you can store the sablés in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.
• These sablés also freeze very well. Place them in an airtight container in the freezer for up to 3 months.

Audrey’s tips:

• A good quality butter will go a long way when making sablé cookies, since the buttery taste is so prevalent. Ideally opt for a European butter with a higher fat content.
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite end, the more you mix, the tougher the sablés will be. 
• I used a round scalloped cooking cutter here, but any shape works.

I hope you’ll love this Lemon Poppy Seed Sablé cookie recipe as much as I do! If you have any questions, please leave a comment. 

More French cookie recipes to try: 

• Buckweat Sablé cookies with Chocolate
• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Lemon Poppy Seed Sablé Cookies

Print Recipe

Serves: 16 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 cups (250g) all-purpose flour
½ cup (100g) sugar
½ tsp salt
3 tbsp (26g) poppy seeds
1/2 cup (1 stick/113g) unsalted butter, cold and cubed
The zest from 1 lemon
1 tbsp (15ml) lemon juice
1 large egg, at room temperature

Instructions

Step 1 - In a large mixing bowl, whisk together the flour, sugar, salt and poppy seeds. Add the cubed butter, lemon zest and juice, and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Step 2 - Add the egg and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Step 3 - After the 30 minutes, unwrap the dough and place it onto a lightly floured surface.

Line a baking sheet with parchment paper. Pre-heat your oven to 350°F (180°C).

Step 4 - Roll the dough until it is ½-inch thick (1.27cm) and cut out circles with a cookie cutter. 

Step 5 - Transfer the sablés onto the paper-lined baking sheets, at least 1½ inches (3.8 cm) apart. If the dough is a little sticky, you may need a spatula to delicately unpeel the sablés from the working surface.  With a fork, poke little holes in each cookie. 

Bake for 12 minutes, until the edges of the sablé cookies turn lightly golden. Take out of the oven and let cool on the baking sheet for 2 minutes, then transfer the sablés to a cooling rack.

Remember, these get better by the day!

The post Lemon Poppy Seed Sablé Cookies appeared first on Pardon Your French.

The Tradition of Christmas Cookies in Alsace

Christmas cookies, also known as “bredele”, are a huge part of Christmas celebrations in the Eastern French region of Alsace. As early as mid-November, bakers start to prepare batches of these various cookies and sell them on display. If you are visiting Alsace around Christmas time, you will see these little Christmas cookies in virtually every bakery and on every market stand. 

There exists hundreds of bredele recipes out there, from the most traditional to modern takes. They come in various tastes, textures and shapes – cut out, sliced, piped, etc. Some of the most traditional and well-known recipes include the butterbredele, Linzele cookies, Spritz cookies, Leckerli cookies and these Schwowebredele. 

Alsatian people also love to make bredele cookies at home and offer them to their friends and family during the Holidays.

Notes and Substitutions:

• The cookie dough needs to chill for at least 2 hours before being rolled out, so plan accordingly. You can chill the dough overnight or up to 2 days prior. 
• Make sure you use unsalted butter, at room temperature. 
• Do not overmix the dough. Stop when the ingredients are just combined. To do so, I prefer to mix this dough by hand (instead of in a stand mixer) to get a better feel of the dough texture. The less you mix the dough, the more delicate the texture of the shortbread cookies will be. On the opposite hand, the more you mix, the tougher they will be. 
• You can use any cookie cutter shapes of your liking ! 

How to store these Almond Cinnamon Shortbread Cookies

• On your counter – These cookies can keep for up to 3 months stored in a metal tin box on your counter. 
• In your freezer – Well stored in an airtight container, these cookies can keep for up to 6 months. To thaw, leave them on your counter overnight. 

This recipe yields about 75 cookies. This is ideal for making a lot of cookies for hosting or Holiday cookie swaps. If you wish to make fewer cookies, you can easily halve the recipe.

I hope you’ll love this Almond Cinnamon Shortbread Cookies as much as I do! If you have any questions, please leave a comment. 

More cookie recipes you may like: 

• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Print Recipe

Serves: Makes 75 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 32M calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

4 cups (500g) all-purpose flour
1 ½ cups (150g) ground almonds
1 tbsp (7.5g) ground cinnamon
¼ tsp salt
1 cup (200g) sugar
1 cup (250g) unsalted butter, at room temperature
2 large eggs, at room temperature

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - In a large bowl, whisk together the dry ingredients: flour, ground almonds, ground cinnamon, salt and sugar. Add the butter, cut in rough chunks and mix with your fingers until you get a crumbly consistency and pea-size bits of butter are still visible. Add the eggs and mix again until just combined and the dough comes together into a rough ball. Wrap the dough in plastic wrap and chill for at least 2 hours, or overnight.

Preheat your oven to 350°F (180°C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. At this point, I like to divide the dough in two before rolling it out. Roll the dough out until it is ½-inch thick (1.27cm) and cut out shapes with cookie cutters.

Transfer the cookies onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the cookies from the working surface.

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the cookies with this egg wash.

Bake for 12 minutes, until the edges of the cookies turn lightly golden. Let the cookies cool for 1 minute on the baking sheets and then transfer onto a cooling rack to cool completely.

When the cookies are completely cooled to room temperature, store in a tin box.

The post Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele) appeared first on Pardon Your French.

Buckwheat, a staple ingredient in Brittany.

I have always had a fondness for alternative flours, especially buckwheat flour. Buckwheat, known in French as “blé noir” or “sarrasin”, is a central ingredient in Brittany cooking. It features in many of our local specialties, like savory buckwheat crepes or the earthy kig ha farz meat stew. I enjoyed this flour all throughout my childhood in France, and I have always loved it for its distinct earthy and nutty flavours. 

Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. It is packed with nutrients and versatile. It is also widely available and a great choice for anyone just starting to play around in the kitchen with alternative flours. 

However, note that these buckwheat sablés aren’t gluten-free since they use a combination of both buckwheat and all-purpose flour.

Notes on Buckwheat flour in the US/Canada vs. France 

Since starting this blog, I have had a lot of people ask me about buckwheat flour. The question that I get the most is what brand/type of buckwheat flour to buy in the US/Canada to recreate the same taste and look as in France? Most people point out that buckwheat flour is much darker in US/Canada, resulting in darker results in baked goods and crepes.  

What I have found from my experience of juggling back and forth between North American and French flours is that the French buckwheat flour is usually sold in a refined form, whereas buckwheat flour in North America is usually left whole grain. 

• Un-refined North American buckwheat flour found in North America is grainier and darker in color. It will for instance create sablés or savory crêpes that are much darker in color and with a more assertive taste. Examples of North American whole-grain buckwheat flours are Bob’s Red Mill Organic Buckwheat Flour and the one you can find in bulk at a store like Bulk Barn. 
• Refined French buckwheat flour is usually powderier in texture and lighter in color. An example of French buckwheat flour is Treblec’s, which is sold everywhere in France, and online. This is probably one of the most famous brands, and the one that I grew up enjoying for making baked goods.   

I personally have no objection using either kind of these buckwheat flours – whole grain or refined. I just know what to expect. For instance, I often baked these Buckwheat Chocolate Chip Cookies while in Canada, and they ended up darker and earthier in taste since I was using whole grain buckwheat flour.

The sablés pictured here look lighter in color as they were made using French Treblec’s flour (since I recently moved back to France).

How to store these buckwheat sablés:

• Once completely cooled, you can store the sablés in an airtight container for up to 2 weeks. I think they tend to get better and better every day as their flavors blend and develop.
• These sablés also freeze very well. Place them in an airtight container in the freezer for up to 3 months.

Notes:

• A good quality butter will go along way for this sablé cookie, since the buttery taste is so prevalent. Ideally opt for a European butter with a higher fat content.
• The key to getting a delicate sablé texture is to not over-beat your dough. At first, the mixture will seem very dry but as you keep gently beating, it will bring out the moisture and the dough will come together in a rough and thick ball. As soon as it comes together, stop mixing.
• After being shaped into a log, the dough needs to rest for at least 2 hours in the fridge to firm and become sliceable. Ideally, leave it in the fridge overnight, which also helps developing the flavors.
• I prefer to use roughly chopped dark chocolate. But chocolate chips work perfectly too.

You may also like: 

• Buckwheat Chocolate Chip Cookies with Sea Salt
• Brownies with Pecans and Fleur de Sel
• Chouquettes (French Sugar Puffs)
• Roasted Hazelnut Financiers
• Homemade Hazelnut Chocolate Spread 
• Chocolate Chip Cookies with Fleur de Sel
• Hazelnut Chocolate Sea Salt Granola

Buckwheat Sablés with Chocolate Chips

Print Recipe

Serves: 2 dozens Prep Time: 20 Minutes + chilled overnight Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

1 ¼ cup (156g) all-purpose flour
¾ cup (95g) buckwheat flour (*see notes above)
¼ tsp salt
1 cup (2 sticks/225g) unsalted butter, at room temperature - soft.
2/3 cup (133g) granulated sugar
1 tsp. vanilla extract
1/3 cup (116g) dark chocolate, roughly chopped - or chocolate chips

Instructions

Step 1 - In a medium bowl, whisk together the all-purpose flour, buckwheat flour and salt.

Step 2 - In a large mixing bowl, cream together the butter with the sugar and vanilla until fluffy and lighter in color, about 1 minute.

Step 3 – Add the flours and chopped chocolate all at once and beat until just incorporated.

Step 4 - Transfer the dough onto a floured working surface and, with your hands, form the dough into a long log about (2 inches in diameter). The dough is dense, so if you find it too hard to shape in one long log, shape it in two short logs. Wrap the log tightly in plastic wrap and refrigerate at least two hours, but ideally overnight.

The day of baking, pre-heat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 5 – Take the log(s) out of the fridge at least 1 hour before, so it is not too tough to work with. Unwrap, and using a sharp cooking knife, slice the dough into ¼ inch thick coins. If you hit chocolate chunks with your knife, the dough might crumble a bit – do not worry, you can easily reshape the dough coins with your fingers.

Step 6 - Place the coins on the baking sheets, at least 1½ inches (3.8 cm) apart.

Bake for 12 minutes or until the sablés are golden brown underneath. Take out of the oven, leave the sablés on the sheet for 2 minutes and transfer them onto a cooling rack.

 

Notes...

This recipe was first published on the blog in January 2018. It was then updated on May 2022. I wanted to update the photos and add friendlier instructions. I also slightly reduced the amount of sugar and found that chopped chocolate (vs. chocolate chips) works better.

The post Buckwheat Sablés with Chocolate appeared first on Pardon Your French.

“Pains d’Amandes” are a coffee-time cookie favorite in Flanders. They can be found in most grocery stores and markets. They are also favorites amongst home bakers, as they are easy to make, even in large batches.

While you can find many different versions of the recipe, it almost always includes golden or brown sugar, cinnamon to flavor the dough and almonds (whole or sliced) for an extra crunchy texture.

In taste, “Pains d’Amandes” could remind one of speculoos cookies, but with the added goodness of almonds. These are very, very crunchy – which makes them somewhat addictive. They are great to dunk into a coffee or tea, or just to enjoy on their own. Their oblong shape also makes them perfect for sticking into a scoop of ice cream.

A Note on “Cassonade”

Like many regional baked goods from the French Flanders, at the northern tip of France, these Thin Spiced Almond Cookies (Pains d’Amandes) are traditionally made with “Cassonade” (brown or golden sugar). 

It is a little known fact that Cassonade is a beloved ingredient in the north of France. In the 19th century, France’s first sugar refineries established themselves around Lille, the capital of French Flanders, importing sugar cane from the French colonies, through the local port of Dunkerque. At the time, Cassonade became a common good in households, and gave cooks and bakers infinite inspiration for sugar-focused recipes. 

Still today, Cassonade holds a prominent place in Northern French cooking. It is enjoyed in popular local specialties, including la tarte au sucre (sugar pie), les gauffres fourrées au sucre (sugar-stuffed waffle cookies), and perhaps the most popular of all, Beef & Beer Carbonnade.

As far as using golden sugar (Cassonade Blonde) or brown sugar (Cassonade Brune) in this recipe, I tested it with both and found that using brown sugar gave more depth of flavor. The trials using golden sugar were delicious too, but a bit subtler in taste. I have also come across recipes that use crystal sugar or turbinado (raw) sugar – which I believe makes for an even crunchier cookie.

How to store Pains d’Amandes? 

• Store these cookies in an airtight container for up to 12 days at room temperature.
• Freeze them in airtight container for up to 3 months.

Baking notes:

• This recipe requires the cookie dough to rest and firm up in the fridge overnight, so plan accordingly.
• The first step of this recipe is to melt the butter with sugar in a saucepan. The butter should be completely melted but do not let the sugar completely melt/dissolve. Keeping sugar crystals intact will make for the signature crunch of these cookies. 
• I recommend you line up your baking sheet with parchment paper, and not silicon mats. Parchment paper will ensure the cookies turn dry and crispy, while they may not get as crispy if using a mat. 
• This recipe is easy, but the slicing of the dough into thin slices may be the only step that is a little delicate. Once taken out of the fridge, the dough will warm up and soften fast. Act quickly or you will end up with soft, thick and/or uneven slices, especially if you hit a hard almond. Make sure you use a very sharp knife (this is essential). Cut the slices with a quick and confident motion.
• Half-way through baking, the cookie slices need to be flipped. To do so, I like to use a large spatula and slide it under 2-3 cookies slices at a time and flip them. I find it easier than to slide it under each cookie one by one – they tend to fold/get misshapen when doing so.
• Along with baking sheets, you will also need a 8×8-inch (20.3×20.3cm) square pan or a 9×5-inch (22.9×12.7cm) loaf pan for this recipe.

I hope you’ll love this Thin Spiced Almond Cookies (Pains d’Amandes) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace

Thin Spiced Almond Cookies (Pains d’Amandes)

Print Recipe

Serves: Makes 60 cookie slices Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 9 voted )

Ingredients

1/2 cup  (8 tbsp/1 stick/115g) unsalted butter
1 1/3 cups (295g) packed brown sugar
1/2 teaspoon ground cinnamon
¼ tsp grated nutmeg
1/3 cup (79g/ml) water
2 1/3 cups (325g) all-purpose flour
¼ tsp salt
¼ tsp baking soda
1 cup (85g) whole almonds (unblanched)
1/3 cup (30g) almonds slices

Instructions

Make sure to read the baking notes (above) before you start.

Step 1 - In a medium sauce pan, combine the butter, sugar, cinnamon, nutmeg and water. Place over medium heat and let melt, stirring occasionally, until the butter is all melted, but the sugar still has a grainy texture (we don’t want to melt the sugar entirely here). Immediately remove from the heat.

Step 2 - In a large mixing bowl, combine flour, salt and baking soda. Pour the sugar mixture in and stir with a wooden spoon until just incorporated. Add almonds and almond slices and stir again until just incorporated.

Step 3 - Line a 8x8-inch (20.3x20.3cm) square pan or a 9x5-inch (22.9x12.7cm) with parchment paper (bottom and sides). Press the dough into the pan and cover with plastic film. Chill overnight.

The next day, pre-heat your oven to 325°F (165°C) with a rack in the middle and line-up 2 baking sheets with parchment paper.

Step 4 - Pull the dough out of the pan, unwrap the dough and transfer onto a cutting board. It should resemble a firm block of fudge.

If you used a 8”x 8” square pan, start by slicing the square in the middle (so you have two 4”x 8” rectangles). Using a very sharp knife, slice the rectangles into 1/8-inch slices (or as thin as you can). Place slices onto baking sheets, leaving at least 1 inch space in-between each slice.

Bake (one sheet at a time) for 10 minutes, until golden underneath. Quickly flip cookies and bake 8-10 minutes until crisp-looking and golden.

Transfer cookies onto cooling rack.

Recipe adapted from Oncuisine.fr and Flo Braker’s book ‘Sweet Miniatures’. 

The post Thin Spiced Almond Cookies (Pains d’Amandes) appeared first on Pardon Your French.

They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

Cooking Notes: 

• Make sure you use unsalted room temperature butter. 
• These Butter Sablés are flavored with lemon zest, which is optional. As another option, you can also use orange zest or  ½ tsp of freshly grated cinnamon. 
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite, the more you mix, the tougher the sablés will be. 
• These Butter Sablés shouldn’t bake too golden in color, they must remain rather pale with a slight yellow hue from the egg wash. In comparison, they are much paler than the Breton Salted Butter Sablés.
• I used a star-shaped cooking cutter here, but any shape works. You can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

I hope you’ll love this Butter Sablés from Alsace (Butterbredele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• Cocoa Almond Thumbprint Cookies from Alsace (Linzele) 
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Butter Sablés from Alsace (Butterbredele)

Print Recipe

Serves: 18-20 cookies Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1/2 cup + 2 tbsp (125g) sugar
½ lemon zest
1/2 cup (125g) unsalted butter, at room temperature
4 large egg yolks
2 cup (250g) all-purpose flour
1/2 tsp salt

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Make sure you read the cooking notes before you start. 

Step 1 - In a large bowl, combine the sugar and lemon zest. Rub with your fingers so the zest releases its oils and the sugar becomes somewhat moist and lumpy. Add the soft butter and mix with a whisk until fluffy in texture. Add the egg yolks and mix until combined. Switch to a spatula or wooden spoon, add the flour and salt, and mix until it all comes together into a rough ball. Wrap with plastic film and chill for at least 2 hours.

Pre-heat your oven to 350F (180C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. Roll the dough until it is ½-inch thick (1.27cm) and cut out shapes with a cookie cutter. Optional: you can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

Transfer the sablés onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the sablés from the working surface. 

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the sablés with this egg wash. 

Bake for 10 minutes, until the edges of the sables turn lightly golden. 

Transfer the sablés immediately to a cooling rack.

Notes...

These Butter Sablés from Alsace (Butterbredele) can keep for up to 3 months stored in a metal tin box on your counter, or up to 6 months in an airtight container in your freezer. If you hang them on your Christmas tree, they will keep for up to 2 weeks.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Cooking notes: 

• These Linzele cookies are traditionally filled with raspberry jam; but feel free to use another fruit jam if you wish. 
• How to avoid cracks? Like most thumbprint cookies, the dough is sandy like a shortbread and can crack easily when you press on it. To avoid cracks as much as possible, make sure you roll the dough in firm, smooth balls. Then, press very gently and very slowly on them in the center. The slower and gentler you are, the less cracks you will get. Although note that this is a purely esthetic matter and your cookies won’t taste any less delicious if cracked here and there. I personally do like a rustic cookie-style so don’t mind a few cracks.
• Make sure you use unsweetened cocoa powder or these Linzele will end up too sweet. 
• Make sure you use soft, room temperature butter. 
• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 10 grams balls.

I hope you’ll love this Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• • Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
  • Raspberry Jam Swiss Roll 
  • Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
  • Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

Print Recipe

Serves: 45-50 cookies Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

1 cup (125g) all-purpose flour
1 1/3 cup (125g) ground almond
1 tsp baking powder
¼ tsp salt
½ cup (100g) sugar
2 tbsp (15g) unsweetened cocoa powder
1 tsp ground cinnamon
½ cup (125g) unsalted butter, at room temperature
1 large egg

Instructions

Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.

Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.
Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.

Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) appeared first on Pardon Your French.

The traditional version of the Provencal “croquant” is made with just a few simple ingredients (flour, sugar, butter, eggs), a handful of almonds and flavored with orange blossom. But there are so many variations of it that exist, made with fixings like hazelnuts, anise seeds, candied fruits, etc… and of course, with chocolate, like in today’s recipe. 

Cooking notes: 

• Using roasted almonds (not unroasted) will impart so much more flavor to these twice-baked “croquants” cookies. If you only have unroasted almonds, make sure you take the time to roast them before you start this recipe (instructions in step 1 of the recipe below). 
• Make sure you use soft, room temperature butter. 
• I often use bittersweet or dark chocolate chips for this recipe, but milk chocolate chips are lovely as well. You can also use chopped chocolate (instead of chips). 
• This recipe is easy, but the slicing of the logs (after the first bake) may be the only step that is a little intricate. These cookies are quite delicate right after the first bake, so the slicing can end up very crumbly if not done properly. Make sure you use a very sharp knife (this is essential) and cut the slices with a quick and confident motion. Also, wait about 5 minutes after the logs are out of the oven to slice them. But do not wait any longer or the logs will cool and toughen up, meaning the slicing won’t be as clean. 

I hope you’ll love this Chocolate Almond Twice-baked cookies from Provence (“Croquants”) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• White wine Almond canistrelli biscuits from Corsica

Chocolate Almond Twice-baked cookies from Provence (Croquants)

Print Recipe

Serves: Makes about 18 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

150g whole almonds
1/2 cup (100g) sugar
1/3 cup + 2 tbsp (100g) unsalted butter, at room temperature
2 large eggs
2 cups (250g) all-purpose flour
¼ tsp salt
1 tsp baking powder
1/3-1/2 cup (50-75g) chocolate chips (bittersweet, dark or milk)

Instructions

Step 1 – If they aren’t roasted yet, start by roasting the almonds. Pre-heat your oven to 365°F (185°C) and spread the almonds onto a parchment lined baking sheet or a skillet. Roast in the oven for 10 minutes and allow to cool to room temperature. 

Step 2 – In a large mixing bowl, mix together the softened butter and sugar until creamy. Add in the eggs and mix until incorporated. Add the flour, salt and baking powder and mix until just incorporated. Fold in the chocolate chips and almonds, and mix until the dough comes together into a rough ball. 

Pre-heat your oven to 350°F (180°C) 

Step 3 – Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hands. 

Bake for 20-25 minutes until lightly golden. 

Step 4 – Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 5 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 20 minutes, flipping the slices after 10 minutes so each side crisps properly.  

Transfer the Croquants to a cooling rack to cool to room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Chocolate Almond Twice-Baked Cookies from Provence (“Croquants”) appeared first on Pardon Your French.

What is Fleur de Sel? 

Fleur de Sel, translating literally to “Flower of salt” is the crust of salt that forms on the surface of sea water as it evaporates. Fleur de Sel is grown in salt marshes and is then collected traditionally using wooden racks by workers called paludiers. It is a rather labor intensive process which explains why fleur de sel is more expensive than table salt. Fleur de Sel is very often used in Brittany cooking and baking as it’s grown/created on its coast, notably in Guérande, Noirmoutier and the Ile de Ré. 

I always bring back some Fleur de Sel from France in my luggage. But you can also easily find Fleur de Sel online (I recommend the Paludier or Le Saunier de Camargue) and in some specialty grocery stores. 

How to use Fleur de Sel? 

With Fleur de Sel, a little goes a long way. Use it as a tiny garnish, sprinkled over food, rather than the classic salt you would add to your dish in the process of cooking. In texture, Fleur de Sel comes in large salt crystals. In taste, it has a higher moisture content than table salt, which makes the crystals often stick together and hence deliver a higher, more intense salt flavor on your tongue. This cookie recipe shows you exactly how table salt and Fleur de Sel can be used in different ways: the table salt is mixed with the dry ingredients and folded into the batter, while the Fleur de Sel is sprinkled on the cookies right before baking. 

Cooking notes: 

• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 60 grams balls. After several test batches, I found that 60 gram-cookies were the best in term of texture and size. 
• Make sure you use unsalted butter. This recipe calls for salt and fleur de sel which will provide plenty enough salt for the cookies. If you use salted butter, your cookies will likely be too salty in taste. 
• Melt the butter about 30 minutes before you start the recipe. Set aside and let it cool down to room temperature.
• Semi-sweet chocolate chips are perfect here. But you can also opt for milk chocolate chips or dark chocolate chips, or a mix. Using good quality chocolate will make a big difference. 
• Do not overbake the cookies. 17 minutes is the ideal baking time for me, but remember every oven is different. When taking the cookies out of the oven, the edges should be set and slightly golden but the centers should still look slightly gooey. Leaving them on the baking sheet for two extra minutes will set the center. You should then be able to transfer them onto a cooling rack (with the help of a spatula). 

I hope you’ll love this Chocolate Chip Cookies with Fleur de Sel recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Chocolate Chip Cookies with Fleur de Sel

Print Recipe

Serves: 14-16 cookies Prep Time: 20 Minutes Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 13 voted )

Ingredients

10 tbsp/1.25 stick (140g) unsalted butter, melted and cooled
1 cup, packed (160g) dark brown sugar
½ cup (100g) white sugar
1 tsp vanilla extract
1 large egg at room temperature
1 ¾ cups (260g) all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
150g semi-sweet chocolate chips (or milk, or dark)
2 tsp Fleur de sel (or sea salt flakes)

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large mixing bowl, mix together the melted butter, brown sugar and sugar until fully incorporated and shiny. Add the egg and vanilla extract, and mix again until fully incorporated. 

Step 2 - Add the all-purpose flour, baking soda, baking powder and salt. Fold in these dry ingredients with a spatula until just combined – do not overmix. Fold in the chocolate chips. 

Step 3 -   Pre-heat your oven to 350F (180C) with a rack in the middle. Prepare two baking sheets lined with parchment paper. Shape little balls of cookie dough, weighing 60g each (about 2 tablespoons) and place them 3 inches apart onto the baking sheets. Sprinkle Fleur de Sel on top of each ball. 

Bake each baking sheet for 17 minutes, until the cookies are just set and lightly golden on the edges. Let cool for 2 minutes on the baking sheets and then transfer onto a cooling rack to cool completely.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

I tested many (many!) chocolate chip cookie recipes before finding a combination that I really loved, making tweaks along the way. Some of my inspirations include Duchess At Home Tripe Chocolate Chip Cookie recipe, Tara O’Brady’s Basic, Great Chocolate Chip Cookie recipe and French Chef Cyril Lignac’s Double Chocolate Chip cookie recipe. 

The post Chocolate Chip Cookies with Fleur de Sel appeared first on Pardon Your French.