Double Chocolate Twice Baked Cookies (Croquants)
Known locally as “Croquants,” these double chocolate twice baked cookies are the French answer to Italian Biscotti. Hailing from sun-kissed Provence, these typical treats have a crisp texture and a classic elongated shape that make them perfect for dunking in coffee, tea or a glass of milk. This version is tailor-made for chocolate enthusiasts: packed with a rich cocoa flavor and irresistible chunks of dark chocolate. What are French “Croquants” cookies? Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- stick (113g/8 tbsp) unsalted butter, at room temperature
- 1/2 cup (100g) white sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cup (188g) all-purpose flour
- 1/2 cup (50g) ground almond
- 1/4 cup (30g) cocoa powder, unsweetened
- 1 tsp baking soda
- 1/2 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.