Aptly called chocolate nests, these light vanilla sugar cookies feature a well of dark chocolate in the center. Baked with a slight indentation, these cookies are then filled with a mixture of dark chocolate, maple syrup, and butter for a rich chocolatey center. Each bite will contain the harmonious flavors and textures of rich chocolate ganache and a light and buttery sugar cookie. This recipe has instructions for dough preparation in a food processor.


  • 230 grams butter (at room temperature, cut into small pieces)
  • 200 grams powdered sugar
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 350 grams flour (T 55, substitute with bread flour)
  • 170 grams dark chocolate (70% cocoa)
  • 1 tablespoon maple syrup


  1. Pre-heat the oven to 175C.
  2. Line a baking tray with parchment paper.
  3. Blend in the food processor the butter, sugar, salt, and vanilla until thoroughly blended.
  4. Add the flour and blend again for a few seconds.
  5. Increase the speed until the mixture forms a dough.
  6. Roll into little dough balls the size of a dessert spoon.
  7. Place on the baking tray and leave a space of 3 centimeters between each one.
  8. If the dough appears too soft, place in the refrigerator for a few minutes so as to maintain its shape during cooking.
  9. Cook in batches if necessary. Cool the tray between bakes with some cold water before baking again.
  10. Prepare a bowl with cold water.
  11. Cook the biscuits for 10 minutes and then remove from the oven.
  12. Dip a thumb in cold water, dry it and gently press down into each biscuit to form a well in the center.
  13. Return to the oven and cook for 7–9 minutes, until the edges turn golden.
  14. Keep the cold water ready in case a well needs to re-formed. In which case repeat step 12.
  15. Leave to cool on a cooling rack.
  16. Melt the chocolate with the 90 grams butter and the maple syrup in a microwave on medium heat, stopping every minute to stir until completely melted.
  17. Fill each one of the wells with the melted chocolate and leave to set.
  18. Store in a cake tin with parchment paper between each layer.
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NutritionView more



Calories1180Calories from Fat550
Total Fat61g94%
Saturated Fat37g185%
Trans Fat
Calories from Fat550
Total Carbohydrate146g49%
Dietary Fiber6g24%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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