French Patisserie Inspired Chocolate Chip Cookies 

I seriously have no idea if there are chocolate chips cookies in a French Patisserie….  If they are….these would be in it.

As soon as I saw these cookies my immediate thought was that they should be in a cute French sweets shop. There is something so elegant about this ultra flat cookie with it’s crinkly edges and specks of dark chocolate.

Another thing about these cookies that caught my attention was the actual recipe. After 10 minutes of baking you take the tray of cookies and drop them against the oven rack. This creates crinkle edges and a completely flat cookie.

I know this is a bold statement but these are the absolute best cookies I’ve ever had. They’re crispy and thin but still some how chewy. Another bonus is that they taste equally as good the next day.

Here’s My Notes:

1)You must freeze these cookies for 15 minutes before baking. They will spread way too much if you don’t. I know it’s a extra step but it’s well worth it.

2)Even if you’re a fan of thick, soft cookies I still recommend making these….they’re life changing.

3)Because these cookies spread a lot, I only put four on each baking tray.

4) I weighed my dough on a scale, 3 1/2 ounces of dough per cookie. If you don’t have a scale you can just measure out a 1/3 cup of dough per cookie.

5)Lining the pans with foil is important, this helps to create the crinkles and an extra-crisp, golden brown bottom.

French Patisserie Chocolate Chip Cookies

Yields: 12 (4-inch) cookies


•1 cup (two sticks) butter, softened

•1 1/2 cups sugar

•1/4 cup brown sugar

•1 egg

•2 Tablespoons water

•2 teaspoons vanilla

•2 cups all-purpose flour

•1/2 teaspoon baking soda

•1/4 teaspoon salt

•6 ounces dark chocolate chopped

•Sea Salt


Preheat oven to 350 degrees F. Line three cookie sheets with foil, dull side up.

Using a stand mixer fitted with a paddle attachment cream together the butter and sugars on medium speed for about 3-4 minutes until light and fluffy.  Add the egg, vanilla, and water; mix  on low until combined. Mix in the flour, baking soda, and salt. Fold in chopped chocolate.

Form 3 1/2 ounce balls of dough and place four balls of dough on each baking sheet and freeze for 15 minutes before baking.

Place the chilled baking sheet in the preheated oven and bake for ten minutes. After ten minutes of baking, lift the the baking sheet up about 4″ and let it drop down against the oven rack; repeat this step every two minutes (I dropped my cookies three times). Bake the cookies for a total of 18 minutes. Look for golden brown edges and a light center that’s not fully cooked. Let the cookies cool for about 5 minutes before removing them from the pan. Enjoy ! 

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