J’ai détourné la pâte feuilletée pour faire les cookies les plus gourmands

Ingredients

• 1 sheet Puff Pastry Sheet (rectangular, thawed slightly, keep refrigerated until use)
• 100 g Unsalted Butter (softened at room temperature (remove from fridge 1 hour before))
• 80 g Blond Sugar (also called light brown sugar)
• 80 g Blonde Vergeoise (golden‑brown unrefined sugar, adds caramel notes)
• 1 tsp Vanilla Extract (or 1 sachet vanilla sugar)
• 1 large Egg (room temperature)
• 150 g All‑Purpose Flour (type T80 works well, sifted)
• ½ tsp Bicarbonate of Soda
• 2 pinches Fleur de Sel (adds a pleasant crunch)
• 100 g Chocolate Chunks (roughly broken, dark or milk chocolate)
• 1 tbsp Water (for sealing puff pastry layers if they separate)

Instructions

1. Prepare Puff Pastry

   Remove the rectangular puff pastry sheet from the freezer and let it sit at room temperature for about 5 minutes, then place it back in the freezer to firm up.

   Time: PT5M

2. Soften Butter & Mix Sugars

   In a mixing bowl, combine the softened butter, blond sugar, and blonde vergeoise. Beat until the mixture is smooth and slightly fluffy.

   Time: PT5M

3. Add Flavorings

   Stir in the vanilla extract (or vanilla sugar) and the whole egg. Mix until fully incorporated.

   Time: PT2M

4. Incorporate Dry Ingredients

   Sift the flour, add the bicarbonate of soda and the two pinches of fleur de sel. Fold the dry mixture into the butter‑sugar mixture until just combined; the dough should be slightly shaggy.

   Time: PT5M

5. Add Chocolate Chunks

   Toss the chocolate chunks into the dough and give a quick stir to distribute evenly.

   Time: PT1M

6. Roll Out Cookie Dough

   Place a second sheet of parchment on the work surface, put the dough on top, and roll it into a rectangle the same size as the puff pastry sheet. Use the second parchment to prevent sticking.

   Time: PT5M

7. Chill Rolled Dough

   Transfer the rolled dough (still on parchment) back to the freezer for another 5 minutes to firm up before layering.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

9. Layer Dough on Puff Pastry

   Place the chilled cookie dough on top of the puff pastry sheet, gently press together, then roll the combined layers lightly to seal.

   Time: PT3M

10. Cut and Arrange

    Using a sharp knife, cut the layered dough into 1 cm thick strips or desired shapes. Transfer them onto a parchment‑lined baking sheet, spacing them a few centimeters apart as they will spread.

    Time: PT5M

11. First Bake

    Bake for 18 minutes. Halfway through, check if the top puff pastry layer is separating; if so, brush a thin line of water along the seam and press gently to re‑seal.

    Time: PT18M

    Temperature: 180°C

12. Cool and Store

    Remove the cookies from the oven, let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g