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This recipe is a typical flourless, butterless, yolkless, chocolate cookie found in almost every French pastry chef’s repertoire. I made them at hotel school and was reminded of them again, when a BB visitor, requested a replication of the recipe, made famous by chef-patissiere Francois Payard’s in New York. The recipe is quite classic but Payard has made them legendary. Anyone who has them becomes immediately addicted. As good as this recipe is, I was not thrilled with their rather modest appearance. They are almost as flat as pancakes and far too large for my taste. Hmmmm. BB Test Kitchen went to work. I make these very special French cookies in tiny tartlet molds (use tiny muffin tins if you like). The molds contain the soft, foamy batter and result in a crisp-edged, fudgey centered, incredible cookie/macaroon – ah heck, it is unique. There is no word for the chocolate heaven that you wind up with. These are simply divine. Use the best quality cocoa you can find.

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If you want to purchase this one recipe French Chocolate Cookies, click here to purchase at $2.49 per recipe.


Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  

 

Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  

 

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Happy Baking from BetterBaking.com,

Marcy Goldman

Head Baker, Editor, and Host

www.BetterBaking.com

Est. 1997

 

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