Tablette de chocolat au cookie : le dessert ultra gourmand qui fait craquer tout le monde
🍫 Tablette de chocolat au cookie 🍪 : le dessert ultra gourmand qui fait craquer tout le monde ! is a medium French recipe that serves 4. 350 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 30 min | Cook: 17 min | Total: 1 hr 2 min
Cost: $12.27 total, $3.07 per serving
Ingredients
- 115 g Unsalted Butter (softened, room temperature)
- 100 g Brown Sugar (packed)
- 1 large Egg (room temperature)
- 150 g All-Purpose Flour (sifted)
- 20 g Cornstarch (about 2 tbsp)
- 2 g Baking Powder (approximately ½ tsp)
- 80 g Chocolate Chips (semi‑sweet)
- 150 g Dark Chocolate Pieces (large chunks, at least 70% cocoa)
- 200 g Dark Chocolate for Coating (good quality, 60‑70% cocoa, for tempering)
Instructions
Cream butter and brown sugar
In a mixing bowl, beat the softened unsalted butter with the packed brown sugar until light and fluffy.
Time: PT5M
Add egg
Add the large egg to the butter‑sugar mixture and beat until fully incorporated.
Time: PT2M
Incorporate dry ingredients
Sift together the all‑purpose flour, cornstarch, and baking powder. Gradually add to the wet mixture, mixing on low speed until just combined.
Time: PT5M
Fold in chocolate chips and large chunks
Stir in the chocolate chips and the large dark chocolate pieces until evenly distributed.
Time: PT2M
Form cookie balls
Divide the dough into three equal portions and shape each into a smooth ball.
Time: PT3M
Pre‑freeze dough
Place the three dough balls onto the rectangular silicone mold, spacing them evenly. Put the mold in the freezer for 10 minutes to firm up.
Time: PT10M
Bake cookies
Preheat the oven to 180°C (350°F). Bake the frozen dough balls for 12 minutes, or until the edges are lightly golden and the tops are set but still soft.
Time: PT12M
Temperature: 180°C
Cool cookies
Remove the mold from the oven and let the cookies cool in the mold for 5 minutes, then transfer to a cooling rack to reach room temperature.
Time: PT5M
Temper dark chocolate
Chop the 200 g dark chocolate for coating. Melt it in a saucepan over low heat (or in a microwave) until it reaches about 50°C. Remove from heat and stir until it cools to 26‑27°C, then gently re‑heat to 31‑32°C.
Time: PT12M
Temperature: 50°C
Assemble the chocolate bar
Place the cooled cookies back into the silicone mold (if they shifted, reshape gently). Pour the tempered chocolate over the cookies, spreading evenly so the chocolate covers the entire surface.
Time: PT3M
Set the chocolate
Allow the chocolate‑coated cookies to crystallize at room temperature for 2‑3 hours, or place the mold in the refrigerator for 1 hour to speed up setting.
Time: PT2H
Demould and serve
Once fully set, gently pop the chocolate bar out of the mold, slice into portions, and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs, Soy (in chocolate)
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use a high‑quality one)
- Instead of Brown Sugar: White sugar with a pinch of molasses
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Baking soda (use ¼ tsp)
- Instead of Chocolate Chips: Mini chocolate chunks
- Instead of Dark Chocolate Pieces: Milk chocolate chunks (will be sweeter)
- Instead of Dark Chocolate for Coating: Couverture chocolate
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Freezer
- Oven
- Saucepan or Double Boiler
- Chocolate Thermometer
- Silicone Spatula
- Rectangular Silicone Mold (tablet shape)
- Cooling Rack (optional)
- Knife (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Creaming butter and sugar until light
- Freezing dough before baking to keep shape
- Proper tempering of chocolate (heat to 50°C, cool to 26‑27°C, re‑heat to 31‑32°C)
- Allowing chocolate to set fully before demoulding
Chef Tips from the Video
- Use high‑quality couverture chocolate for the best snap and shine.
- Add a pinch of sea salt on top of the chocolate before it sets for a flavor contrast.
Troubleshooting
Chocolate coating is dull or streaky
The chocolate was not properly tempered. Re‑heat to 50°C, cool to 27°C, then re‑heat to 31°C and pour again.
Cookies spread too much during baking
Make sure the dough is well chilled before baking and do not over‑mix the dough.
Bar cracks when cutting
Let the bar sit at room temperature for 10‑15 minutes before slicing; use a warm knife.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.
Room temperature: Can sit at room temperature for up to 2 days, but texture may soften.
Make-Ahead Tips
- Bake the cookies a day ahead and store them in an airtight container; re‑temper chocolate if it loses its shine.
Frequently Asked Questions
What is the cultural significance and history of a chocolate cookie bar in French pastry tradition?
While not a classic French pâtisserie, the chocolate cookie bar reflects the modern French love for indulgent, hybrid desserts that combine boulangerie techniques (cookies) with confectionery (tempered chocolate). It’s popular as a gourmet snack for cafés and home entertaining.
What are the traditional regional variations of chocolate‑based bars in French cuisine?
In France, regional chocolate bars include the "Carré de Chocolat" from Provence, often flavored with orange zest, and the "Bûche de Noël" which is a rolled cake coated in chocolate. The cookie‑infused version is a contemporary twist on these traditions.
How is a chocolate cookie bar traditionally served in French cafés?
It is typically presented on a small plate, sliced into bite‑size squares, and enjoyed with a café au lait or espresso. Occasionally a dusting of powdered sugar or a drizzle of caramel is added for extra flair.
What occasions or celebrations is a chocolate cookie bar associated with in French culture?
It is a popular treat for informal gatherings, birthday parties, and as a luxurious “goûter” (afternoon snack) for both children and adults. Its rich flavor also makes it suitable for holiday gift boxes.
What other French desserts pair well with a chocolate cookie bar?
Pair it with a classic vanilla "Crème Anglaise," a light fruit sorbet, or a glass of French red wine such as Banyuls for a sophisticated dessert platter.
What are the most common mistakes to avoid when making the chocolate cookie bar?
Common errors include over‑mixing the dough (which makes the cookies tough), insufficient chilling before baking (causing spreading), and improper tempering of the chocolate (resulting in a dull, soft coating). Follow the critical steps for best results.
Why does this recipe call for tempering the chocolate instead of simply melting it?
Tempering aligns the cocoa butter crystals, giving the coating a glossy finish, a firm snap, and resistance to melting at room temperature—qualities that a simple melt cannot provide.
Can I make the chocolate cookie bar ahead of time and how should I store it?
Yes. Bake the cookies and let them cool, then temper and coat the chocolate. Store the finished bar in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Bring to room temperature before serving for optimal texture.
What texture and appearance should I look for when the chocolate coating is correctly tempered?
The chocolate should be smooth, glossy, and set with a firm snap when broken. It should not appear streaky, dull, or have a waxy texture.
How do I know when the chocolate cookie bar is done cooking?
The cookies are done when the edges are lightly golden and the tops are set but still soft (about 12 minutes at 180°C). The bar is finished once the tempered chocolate has fully crystallized and is firm to the touch, typically after 2‑3 hours at room temperature.
What does the YouTube channel Il était une fois la pâtisserie specialize in?
The YouTube channel Il était une fois la pâtisserie specializes in French home‑baking tutorials, focusing on classic pastries, modern dessert twists, and detailed technique explanations for home cooks.
How does the YouTube channel Il était une fois la pâtisserie's approach to French pastry differ from other French cooking channels?
Il était une fois la pâtisserie emphasizes step‑by‑step visual guidance, often using everyday kitchen tools, and encourages creative variations—like adding cookies to a chocolate bar—while maintaining respect for traditional French techniques.
Last updated: August 24, 2026
