Edouard's chocolate chip cookies from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 298) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on February 07, 2016

    These cookies use a blend of nut flour (either hazelnut or almond) and AP flour. I used almond as that is what I had on hand; I didn't taste the almonds in the baked cookies. The almond flour mainly changed the texture of the cookies. They were chewy yet crumbly. The cookies did not age well. They were good the first two days, but then seemed stale. These cookies tasted fine but were nothing special.

  • Zosia on January 18, 2016

    These had good flavour but I think they would have benefited from a little less time in my oven - they had crunchy edges and chewy centres initially but were as hard as biscotti the next day though I stored them as directed.

  • Frogcake on January 02, 2016

    This is a very delicious and unique chocolate chip cookie recipe. I used pecan flour in place of the almond flour. The cookies turned out a bit drier than other recipes I've tried but yummy just the same. They were demolished by my two sons in a very short period of time!

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