The secret ingredient to making great cookies

Le Cookie Chocolat

© Nicolas Edwige
© Mélanie Martin

Easy to make, the chocolate chip cookie is no longer a topic. The secret for the little salty touch? The bursts of olives which sublimate this unbeatable cookie .

For 6 persons.

Preparation time : 15 min

Cooking time : 10 min

Rest time : 60 min


  • Preheat the oven to 180 ° C (th. 6).

  • Rinse the Spanish Manzanilla and Hojiblanca olives and roughly chop them.

  • Mix the flour and baking powder .

  • Work the butters until they soften, then mix them with the sugar .

  • Then add the egg , then incorporate the flour with the yeast, mix.

  • Add the pieces of olives and the chocolate chips .

  • Once the dough is homogeneous, film it then let it rest in the refrigerator for about 1 hour.

  • Make 30 g balls of dough. Space them out on a baking sheet covered with a sheet of parchment paper. Flatten them slightly before baking them for 8 to 10 minutes.

  • Let cool on rack.

The chef's tip : cook the cookie quickly to keep all its softness , yum!

Also find out how to make profiteroles .

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