Ce navigateur n'est pas compatible avec notre configurateur

Pour une expérience optimal, nous vous conseillons d'utiliser l'un des navigateurs suivants :

  • Microsoft Edge
  • Google Chrome
  • Mozilla Firefox
  • Opéra

Cookie and Brownie: Our best recipes with Valrhona chocolate

With Valrhona chocolate

Whether cookies or brownies: With these two simple and delicious recipes you can create delicious desserts. Do you know anyone who doesn't like cookies or brownies? We neither.

Because with these delicacies you are always on the right track if you want to make your loved ones happy without spending hours in the kitchen. If you're looking for delicious recipes, you've come to the right place!

We recommend that you order the chocolate and other ingredients for the recipes directly here. You can use it to bake at home with the ingredients of the chef's pastry chef.

Cookie & Brownie with Valrhona chocolate.

Valrhona Caraibe cookie

Valrhona chocolate cookie recipes.

Caraibe Cookies.

Citrus, thyme and chocolate chip biscuits.

For this recipe you need Komuntu 80%, an intense and powerful chocolate. Find out more: “ Valrhona, 100 years of commitment and a new exclusive product!”

The highlights of this recipe are the caramelized cocoa beans that are added to the cookie dough and the fleur de sel that makes the recipe 100% irresistible. You should not miss this!

Norohy Cookies : A chocolate cookie with a surprising filling:

You prepare cookies for your loved ones. At first glance they are simple cookies ... but when you taste them ... surprise ... a delicious vanilla heart!

An original recipe that is a bit more elaborate. But this little extra effort pays off, I promise!

For this cookie recipe you will need:

Norohy organic vanilla beans from Madagascar.

Valrhona chocolate drops.

Valrhona cocoa powder.

Cookies made with spelled flour, rolled oats and Valrhona chocolate.

A slightly "healthier" recipe with wholemeal spelled flour and oatmeal. But thanks to the combination with chocolate, enjoyment is guaranteed not to be neglected.

Preparation: First, the shortcrust pastry is made as a base. The shortcrust pastry is then used for the cookie dough. For lovers of white chocolate: spelled cookies with Ivoire & black sesame

With Ivoire 35% , Valrhona's white baking chocolate. Just like with the Norohy organic pods from Madagascar .

Brownie recipe with Valrhona chocolate

Caramel Brownie

This recipe adds caramel to the traditional recipe. When it comes to enjoyment, we know no compromises!

For this recipe you need:

Guanaja 70% . Alternatively, you can use Caraïbe 66%.

Ivory Cooking feve 35%.

Tube Norohy 3 organic pods from Madagascar.

Valrhona Cocoa powder.

Essential ingredients

Of course you need flour, eggs, butter, sugar and salt. But you also need other high-quality products that you can order through our website. Then you can start baking!

Would you rather use chocolate chips or chopped chocolate?

Both options are open to you and each has its advantages.

Dark Chocolate Chips or Milk Chocolate Chips . Are easier to dose. Chocolate drips save time because you don't have to chop the cocoa beans. In addition, there is less washing up.

And what about chopped chocolate? You get larger pieces that are extra delicious. It also gives you a greater choice of chocolate types: the entire range of Valrhona baking chocolates is at your disposal!

A hint of fruit for your cookies?

How about a fruity touch for your cookies? Once you've mastered the basic dough, it's your turn to innovate! Be sure to try our range of inspiration fruit coatings


How can I store my cookies?

After taking them out of the oven, we recommend cooling them on a wire rack instead of a baking sheet. In contrast to the grid, there is no air circulation under the baking sheet.

Once they have cooled completely, you can store the cookies in an airtight box, such as one made of metal.

How do you form beautiful cookies?

This is quite simple! All you need is a spoon and a baking sheet. You can use either parchment paper or a silicone baking mat. Take a spoonful of cookie dough. Form small balls of dough. And done! You can also flatten them a little. But the pastry takes on a nice natural shape when baked in the oven.

How should a brownie be baked?

Warning: do not confuse brownies with chocolate fudge! Brownies need to be soft but still baked through. Use the knife tip trick to check doneness: insert the knife tip into the center of your cake. If it comes out clean and dry, the cake is done. However, if dough sticks to the blade, it has to continue baking.

What mold to use for brownies?

We recommend you to use a square or rectangular shape. This makes trimming easier and this shape is also traditionally used.

The brownie cube recipe, on the other hand, requires the use of individual square shapes.

How can I store my brownies?

Place your cakes, whole or in pieces, in an airtight container. Then put them in the fridge to extend their shelf life.

You can also freeze your brownies after placing them in a suitable container.

Which chocolate should I use for my brownies and cookies?

To ensure success, we recommend Valrhona baking chocolate . Whether dark chocolate, milk chocolate, blonde or white chocolate or Inspiration fruit couverture ... you will find the chocolate that suits you on this website.

Valrhona chocolate is easy to measure, melt and work with. That's why we also recommend it for patisserie lovers who want to use the chef's pastry chef's chocolate.

Brownies & Cookies: yesterday and today.

Did you know... History of cookies.

It is believed that these biscuits were invented in the USA in the 1930s. More specifically, by two American chefs: Sue Brides and Ruth Graves Wakefield, owners of the Toll House Inn in Massachusets.

Her recipe has been disseminated through numerous cookbooks. This made cookies the standard cookie recipe in the United States.

The popularity of these biscuits also dates back to World War II. The American soldiers shared the cookies received in their packages from home with soldiers of other nationalities.

 Did you know... The History of Brownies

The origin of this very special chocolate cake is not entirely clear.

It is said that the first brownie was made by a chef who forgot to add yeast to her batter. The result was... a flat cake! In the patisserie tradition, of course, people like to invent the odd legend or anecdote.

Other sources indicate that the invention is said to have taken place in Chicago in 1893: a chef at the Palmer House hotel is said to have been the author.