Crispy Yet Melty! Try Cyril Lignac’s Easy-to-Make Cookies

Crisp on the outside yet wonderfully soft on the inside. That’s the ideal texture everyone aims for when baking homemade cookies. Unfortunately, achieving this isn’t always easy. Often, cookies lose their softness as they cool down after baking… unless you know the right trick! With Cyril Lignac’s recipe, you’ll hit the mark every time. Get ready for a melt-in-your-mouth experience!

Cyril Lignac’s Cookie Ingredients

To make soft cookies, Cyril Lignac doesn’t just use granulated sugar. He mixes in brown sugar, which adds more moisture to the dough. “That’s the secret!“, he reveals in his Instagram video. But that’s not all: for an extra gooey and rich center, he doubles up on the chocolate, using both milk and dark chocolate! Here are the amounts needed to make a batch of 20 cookies.

• 120 g of brown sugar
• 120 g of granulated sugar
• 300 g of flour
• 6 g of baking powder
• 175 g of soft butter, cubed
• 1 egg
• 190 g of chopped milk chocolate
• 190 g of chopped dark chocolate
• 30 g of roasted and crushed hazelnuts

How to Make Cyril Lignac’s Cookies

Forget about cookie cutters for shaping the cookies, Cyril Lignac has a much simpler technique.

1. Preheat the oven to 340°F (170°C).
2. In a mixing bowl, combine both sugars, the flour, and the baking powder.
3. Add the softened butter and then incorporate the egg.
4. Mix well and add the chopped chocolates. It’s crucial to knead well to ensure the dough is uniform, the chef notes.
5. Shape the dough into a log about 1 inch (2.5 cm) in diameter. Dust it lightly with flour to prevent sticking, the chef advises. Then, cut slices about 0.8 inch (2 cm) thick. This method is much more convenient than using cookie cutters!
6. Place the cookies on a lined baking sheet, gently press the hazelnuts on top, and bake for 8 to 10 minutes.

And the verdict when tasting? “Crispy yet very soft. They’re chewy, as they say in the US!“, the chef comments while enjoying the soft bites. Guaranteed delight!