The perfect cookie comes down to one contrast: slightly crisp edges and a centre that stays soft, generously studded with chocolate chips. Here is our recipe and, for your team breaks, our Laura Todd cookies.

Ingredients (for about a dozen cookies)

  • 250 g plain flour
  • 125 g softened butter
  • 100 g light brown sugar
  • 50 g sugar
  • 1 egg
  • 200 g chocolate chips
  • 1/2 sachet of baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Method

  1. Whisk the softened butter with the brown sugar and sugar until creamy.
  2. Add the egg and vanilla, then the flour sifted with the baking powder and salt.
  3. Fold in the chocolate chips without overworking the dough.
  4. Shape into balls and place them well apart on a tray (they spread during baking).
  5. Chill for 30 minutes in the fridge: that is the secret of a cookie that does not spread too much.
  6. Bake for 10 to 12 minutes at 180 °C. Take them out when the edges are golden but the centre is still pale.

Our tips

Chilling the dough and taking the cookies out of the oven "a little too early" are the two keys to a soft cookie: it finishes baking on the tray. Brown sugar rather than white sugar for softness and a caramel flavour.

Our Laura Todd cookies

For your company afternoon breaks, L'Écrin offers Laura Todd cookies, known for their soft texture and generous chocolate chips. Ready to share, with no preparation on your side.

Order your cookies in Paris

Delivery from 6:30 am in Paris and Île-de-France. Request your quote for your team breaks and afternoon breaks.

Frequently asked questions, homemade cookies

How do you get soft cookies?

Use brown sugar, chill the dough for 30 min and take the cookies out of the oven when the centre is still pale: they finish baking on the tray and stay soft.

Does L'Écrin offer cookies for companies?

Yes, Laura Todd cookies, soft and generous with chocolate chips, delivered in Paris and Île-de-France for your afternoon breaks.