Biscuits Chocolat et Fèves de Cacao
Soft, cakey and intensely chocolatey, these bite-size cookies combine three layers of chocolate flavor: melted bittersweet chocolate, unsweetened cocoa powder, and the crunchy aroma of cacao nibs. They are small, elegant, and ideal for sharing—or for keeping all to yourself. Below are a few occasions where these cookies fit perfectly:
1. You embrace Valentine’s Day and enjoy the festive exchange of gifts, cards and treats. Bake a few batches of these cookies, package them in pretty boxes or tins, and give them as thoughtful, homemade presents.
2. Valentine’s Day is just another normal day and you want a special treat for yourself. These cookies make a simple indulgence to add to your “things I want to eat” list—no ceremony required.
3. You actively resist the Hallmark-style sentimentality of the day and plan to be disagreeable as a statement. Consider softening your protest by sharing these cookies afterward; a well-timed chocolate cookie goes a long way toward restoring goodwill.
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Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour
Makes 60 bite-size cookies.
Ingredients
- 120 grams (4 ounces) good-quality bittersweet chocolate
- 110 grams (1/2 cup) unsalted butter
- 3 large eggs, lightly beaten
- 100 grams (1/2 cup) unrefined cane sugar
- 120 grams (1 cup) all-purpose flour
- 90 grams (3/4 cup) unsweetened cocoa powder (see note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fleur de sel (or 1/4 teaspoon regular salt)
- 4 tablespoons cacao nibs
Instructions
- In a small saucepan over low heat, melt 90 g (3 oz) of the chocolate with all of the butter, stirring until smooth. Transfer to a large mixing bowl and let cool for about ten minutes so the mixture is warm but not hot.
- While the chocolate cools, whisk together the flour, cocoa powder and baking powder in a separate bowl and set aside.
- Finely chop the reserved chocolate (the remaining 30 g / 1 oz) and set aside to fold into the batter later.
- Whisk the lightly beaten eggs into the cooled melted chocolate until combined, then add the sugar and whisk again until smooth.
- Sift the dry flour mixture into the wet ingredients and stir with a wooden spoon until thoroughly combined; the batter will be thick and slightly glossy.
- Fold in the chopped chocolate pieces, cacao nibs and fleur de sel, distributing them evenly through the batter.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Scoop rounded teaspoons of batter and, using your fingertips, shape them into small balls. Arrange the balls on the prepared baking sheet, leaving space for slight spreading.
- Chill the prepared cookie sheet in the refrigerator for 10 minutes; a colder dough spreads less during baking and yields better texture.
- Bake for 8 to 10 minutes, until the tops feel set but the centers remain moist. Be careful not to overbake; these cookies are best when slightly soft inside.
- Remove from the oven and transfer the cookies to a wire rack to cool completely before storing.
Notes and Tips
Cocoa powder can vary considerably in bitterness and intensity. If you prefer a milder chocolate note, reduce the cocoa powder to 60 grams (about 1/2 cup) and compensate by increasing the flour slightly so the batter keeps the same texture. These cookies mellow overnight, developing a deeper, rounded chocolate flavor, so they are excellent made a day ahead.
Use good-quality bittersweet chocolate for the best flavor contrast with the cocoa powder and cacao nibs. The chopped reserved chocolate gives delightful pockets of melty richness, while the nibs add a pleasant crunchy, slightly nutty bite.
Storage: keep the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen—place in a single layer on a tray to freeze, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Variations: add a teaspoon of instant espresso powder to intensify the chocolate flavor, or fold in a tablespoon of orange zest for a bright citrus note. If you prefer sweeter cookies, swap a portion of the bittersweet chocolate for semi-sweet.