Cookies Workshop at 750g { the 100% Reliable Chocolate Cookie Recipe }

It’s time I talked to you about cookies! How about it? On May 16, I was invited (along with other bloggers) to the 750g workshop in Paris to try to find the foolproof chocolate cookie recipe (you’ll find it at the end of this post). Almost 3 months later, it was really time I told you about it. Because I learned so many things there. Because I had a great time. Because everyone loves cookies (especially when they’re chocolate!)

I was discovering the 750g workshop for the first time (on rue du Faubourg Poissonnière). It was recently completely renovated and it’s very colorful, it’s really a magnificent place. You feel right at home straight away.

There, I was welcomed by Pascale Weeks, food blogger (C’est moi qui l’ai fait) and editor-in-chief of the 750g website, and Chef Damien, who needs no introduction. I also met other cooking enthusiasts.

After a quick coffee (it was 9 am, after all), we all sat down around a table to talk about… cookies, of course. What’s more, Pascale (a cookie specialist) had brought a few along, still warm, pure delight!

A little bit of history: it was Ruth Wakefield, an American, who invented the chocolate chip cookie recipe in 1930. After going around the table, we each shared our expectations for the cookie. How do we like it? Soft, crispy? There are tons of recipes online and today, our goal is to compare our ideas and find THE best recipe. Alright, let’s get to work!

We all agree: a cookie should be soft in the center and crispy on the edges. But should it have a chewy texture or a crumbly (cakey) one? Should you use chocolate chips, chunks, fèves, chocolate squares? Should the butter be melted or softened? And the sugar? Do we use silicone for baking? Here are plenty of questions we’re going to try to answer.

What you need to know:

Flour and baking powder: preferably T55. You can use self-rising flour if you have it. If, like me, you don’t, add 1 teaspoon of baking powder per 250 g of flour (10 g of baking powder/kg of flour). You can also add 1 pinch of baking soda in addition to the baking powder.

Sugar: ideally, use a mix of sugars (2/3 brown sugar and 1/3 white sugar), but you can also add a little muscovado sugar, which has more flavor.

Eggs: 1 large egg is enough, it binds the dough.

Butter: use lightly salted butter or add fleur de sel, it’s even better (especially with chocolate). It should be softened (soft).