Known locally as “Croquants,” these double chocolate twice baked cookies are the French answer to Italian Biscotti. Hailing from sun-kissed Provence, these typical treats have a crisp texture and a classic elongated shape that make them perfect for dunking in coffee, tea or a glass of milk. This version is tailor-made for chocolate enthusiasts: packed with a rich cocoa flavor and irresistible chunks of dark chocolate.
What are French “Croquants” cookies?
Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.
Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.
A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.
Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies
To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.
- Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
- Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
- Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
- Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
- Salt. Enhances the overall flavor and balances the sweetness.
- Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
- Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
- Eggs. Choose 2 large eggs, at room temperature.
- Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
- Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.
Step-by-Step Instructions
These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.
- Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
- Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
- Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
- Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!
Frequently Asked Questions
Can I skip on the ground almond to make this recipe nut free?
To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.
Can I use milk or white chocolate, instead of dark?
Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.
Can I use chocolate chips instead of chopped chocolate?
Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.
Can I skip the second bake?
Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.
How long do they keep?
Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.
Can you freeze them?
Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.
Audrey’s Bakings Tips
- Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
- Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
- Use at least 70% dark chocolate for a deep chocolatey flavor.
More French Cookies recipes
- Cocoa and Almond Thumbprint Cookies (Linzele)
- Almond Cinnamon Shortbread Cookies (Schwowbredele)
- Thin Spiced Almond Cookies (Pains d’Amandes)
- Spiced Cookies with Citrus Peels and Almonds (Leckerli)
- Breton Salted Butter Sablés
- Butter Sablés from Alsace (Butterbredele)
- Buckwheat Sablés with Chocolate
- Lemon Poppy Seed Sablé Cookies
- Chocolate Chip Cookies with Fleur de Sel
