🍫 Tablette de chocolat au cookie 🍪 : le dessert ultra gourmand qui fait craquer tout le monde !

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

1. 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

2. Add egg

   Add the large egg to the butter‑sugar mixture and beat until fully incorporated.

   Time: PT2M

3. 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

4. Fold in chocolate chips and large chunks

   Stir in the chocolate chips and the large dark chocolate pieces until evenly distributed.

   Time: PT2M

5. Form cookie balls

   Divide the dough into three equal portions and shape each into a smooth ball.

   Time: PT3M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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