Chocolate Fondant Cookies
Indulge in the rich, gooey goodness of our Chocolate Fondant Cookies! These delightful treats blend velvety chocolate and buttery goodness, creating a melt-in-your-mouth experience with every bite. Perfect for sharing (or not!), these cookies are a must-bake for any chocolate lover looking to impress!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 100 g de beurre pommade (7 tbsp)
- 120 g de beurre fondu (8.4 tbsp)
- 1 oeuf
- 3 oeufs
🫙Pantry Staples(7)
- 165 g de cassonade (0.83 cup)
- 180 g de pépites de chocolat (6.35 oz)
- 120 g de chocolat noir (4.24 oz)
- 230 g de farine (1.84 cup)
- 40 g de farine (0.32 cup)
- 90 g de sucre (0.45 cup)
- 1 cuillère à café de vanille (5 ml)
📦Other(1)
- un peu de fleur de sel
Nutrition (per serving)
Calories
1348
Protein
18g
Carbs
156g
Fat
75g
👨🍳 Instructions
- 1
Mix 100 g of softened butter with 165 g of brown sugar.
- 2
Add 1 egg and 1 teaspoon of vanilla. Mix well.
- 3
Then add 230 g of flour and a little fleur de sel.
- 4
Add 180 g of chocolate chips and mix with a spatula to incorporate the chips into the dough.
- 5
Place the cookie dough in a round mold.
- 6
Next, add 90 g of sugar and 3 eggs. Whisk well until the mixture is frothy.
- 7
Add 120 g of dark chocolate and 120 g of melted butter to the sugar mixture.
- 8
Add 40 g of flour and mix to achieve a homogeneous dough.
- 9
Also, add a little fleur de sel.
- 10
Pour the chocolate dough over the cookie dough.
- 11
Bake for 25 minutes at 180 degrees Celsius.
- 12
Let the cake cool before unmolding.
💡 Pro Tips
- ✓Cream the softened butter (100 g) with brown sugar (165 g) for 3-4 minutes until the mixture reaches 45-50% volume increase and becomes pale, which incorporates 20-30% air necessary for cookie lift and ensures sugar crystals are small enough to dissolve completely during baking.timing3-4 minutes, 45-50% volume increase
- ✓Fold chocolate chips into cookie dough using a spatula rather than mixing, and add them when dough temperature is below 24°C (75°F), because mechanical mixing melts cocoa butter in chips and causes them to break apart, while cold dough keeps cocoa butter in its stable crystal form.techniqueBelow 24°C (75°F)
- ✓Whisk the 3 eggs with 90 g sugar for 6-8 minutes until the mixture reaches 160-180% volume and reaches the ribbon stage (pale, thick, holds trail for 3 seconds), which creates stable air bubbles that set during baking and gives the fondant its molten center structure.timing6-8 minutes, 160-180% volume, ribbon stage
- ✓Fold melted dark chocolate (120 g at 45-50°C) into the whipped egg mixture immediately after adding it, because chocolate above 55°C will deflate 35-40% of air bubbles, while slightly cooled chocolate (45-50°C) maintains emulsion and bubble integrity.ingredient45-50°C chocolate temperature
- ✓Bake at 190°C (375°F) for exactly 12-13 minutes so the cookie exterior sets (internal temp 65°C at edge) while the center remains at 58-62°C where chocolate stays semi-solid; underbaking by 1 minute leaves it raw, overbaking by 2 minutes causes complete setting and loss of the fondant effect.timing190°C, 12-13 minutes, center 58-62°C
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Chocolate Fondant Cookies
Indulge in the rich, gooey goodness of our Chocolate Fondant Cookies! These delightful treats blend velvety chocolate and buttery goodness, creating a melt-in-your-mouth experience with every bite. Perfect for sharing (or not!), these cookies are a must-bake for any chocolate lover looking to impress!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 100 g de beurre pommade (7 tbsp)
- 120 g de beurre fondu (8.4 tbsp)
- 1 oeuf
- 3 oeufs
🫙Pantry Staples(7)
- 165 g de cassonade (0.83 cup)
- 180 g de pépites de chocolat (6.35 oz)
- 120 g de chocolat noir (4.24 oz)
- 230 g de farine (1.84 cup)
- 40 g de farine (0.32 cup)
- 90 g de sucre (0.45 cup)
- 1 cuillère à café de vanille (5 ml)
📦Other(1)
- un peu de fleur de sel
Nutrition (per serving)
Calories
1348
Protein
18g
Carbs
156g
Fat
75g
👨🍳 Instructions
- 1
Mix 100 g of softened butter with 165 g of brown sugar.
- 2
Add 1 egg and 1 teaspoon of vanilla. Mix well.
- 3
Then add 230 g of flour and a little fleur de sel.
- 4
Add 180 g of chocolate chips and mix with a spatula to incorporate the chips into the dough.
- 5
Place the cookie dough in a round mold.
- 6
Next, add 90 g of sugar and 3 eggs. Whisk well until the mixture is frothy.
- 7
Add 120 g of dark chocolate and 120 g of melted butter to the sugar mixture.
- 8
Add 40 g of flour and mix to achieve a homogeneous dough.
- 9
Also, add a little fleur de sel.
- 10
Pour the chocolate dough over the cookie dough.
- 11
Bake for 25 minutes at 180 degrees Celsius.
- 12
Let the cake cool before unmolding.
💡 Pro Tips
- ✓Cream the softened butter (100 g) with brown sugar (165 g) for 3-4 minutes until the mixture reaches 45-50% volume increase and becomes pale, which incorporates 20-30% air necessary for cookie lift and ensures sugar crystals are small enough to dissolve completely during baking.timing3-4 minutes, 45-50% volume increase
- ✓Fold chocolate chips into cookie dough using a spatula rather than mixing, and add them when dough temperature is below 24°C (75°F), because mechanical mixing melts cocoa butter in chips and causes them to break apart, while cold dough keeps cocoa butter in its stable crystal form.techniqueBelow 24°C (75°F)
- ✓Whisk the 3 eggs with 90 g sugar for 6-8 minutes until the mixture reaches 160-180% volume and reaches the ribbon stage (pale, thick, holds trail for 3 seconds), which creates stable air bubbles that set during baking and gives the fondant its molten center structure.timing6-8 minutes, 160-180% volume, ribbon stage
- ✓Fold melted dark chocolate (120 g at 45-50°C) into the whipped egg mixture immediately after adding it, because chocolate above 55°C will deflate 35-40% of air bubbles, while slightly cooled chocolate (45-50°C) maintains emulsion and bubble integrity.ingredient45-50°C chocolate temperature
- ✓Bake at 190°C (375°F) for exactly 12-13 minutes so the cookie exterior sets (internal temp 65°C at edge) while the center remains at 58-62°C where chocolate stays semi-solid; underbaking by 1 minute leaves it raw, overbaking by 2 minutes causes complete setting and loss of the fondant effect.timing190°C, 12-13 minutes, center 58-62°C