Chocolate-chip cookies

With milk and dark chocolate drops

Debic Chocolate drops milk Chocolate drops dark


For 120 servings

Chocolate-chip cookie

1280 g Debic Butter Constant

640 g blonde cassonade sugar

640 g icing sugar

12 g salt

160 g eggs

1920 g flour

20 g baking powder

600 g chocolate drops milk

600 g chocolate drops dark


Chocolate-chip cookie

Mix the temperated butter, in 1st speed, with the sugar and the salt.

Add the eggs one by one.

Sieve the flour with the baking powder and fold in the previous mixture.

Mix the chocolate drops and keep in the refrigerator.

Roll out on 9 mm and cut out circles, diameter 8cm.

Bake at 175-185°C during 17 minutes.


Try white or extra pure chocolate.

Mix roasted hazelnuts and walnuts through the dough.


1. Cut out the biscuit dough with a sharp mould, like this you make sure you can get through the hard chocolate.

2. Stick out the cookies and put them directly on the baking tray, this works very efficiently.

3. Place the cookies on a baking mat.