Chocolate Diamond Cookies, Aurélie’s Treasure

Chocolate Diamond CookiesLately we visited the amazing boulangerie of Roland Feuillas, located in a beautiful village in southern France, named Cucugnan. Roland uses a wood-fired oven in which breads, pastries and even wonderful butter cookies are baked.

Chocolate Diamond CookiesChocolate Diamond CookiesThe cookies are baked in the wood oven after baking the breads, with its temperature dropping naturally to 160-180 degrees. There is an exact time when they are baked, before the oven cools down too much. Aurélie, Rolands’s daughter, is the queen of cookies and she makes them in all sorts of flavors – vanilla, lemon, ginger, coffee, spices and of course chocolate.

Chocolate Diamond CookiesChocolate Diamond CookiesWhen I made the cookies with her during our visit to Cucugnan, I saw how she takes them seriously, how much she loves the precision of cutting, arranging them in the oven, the art of baking. Just as bakers treat dough and bread, so she treats her diamonds.

Chocolate Diamond CookiesWhen the cookies came out of the oven, she placed them at the boulangerie’s entrance so that they would cool faster. The smell that came from the boulangerie at that time was amazing and attracted many people who followed the smell. Thankfully we were right there when it happened to witness the magic.

Chocolate Diamond CookiesChocolate Diamond CookiesAurélie agreed to share the recipe with me so I could try it at home and share it with you. When we came back from Cucugnan I immediately baked the cookies and together with Gali we photographed them with a souvenir in the shape of an ancient wheat that we got from Roland, the Boulanger.

Chocolate Diamond CookiesChocolate Diamond CookiesThe recipe is just perfect and comes out wonderful even in a home oven with regular flour (unlike the flour that Aurelie uses, bio-flour of the highest quality). Don’t forget preparing the dough the day before, the dough roll should be very hard when cutting.

Chocolate Diamond CookiesChocolate Diamond CookiesChocolate Diamond Cookies
12-14 cookies

200g cold butter, cubed
100g fine sugar
70g egg yolks (around 3 egg yolks)
250g all-purpose flour, sifted 
60g cocoa powder, sifted 
30g dark chocolate, chopped (at least 70% cocoa)

Light brown sugar or fine sugar

1. The day before: In a mixer bowl mix together butter, sugar and egg yolks.
2. Add the flour, cocoa and chopped chocolate at one time and mix until you get dough crumbs. Knead until a dough forms.
3. Roll the dough into a log, 5-6cm in diameter. Wrap in cling film and refrigerate for at least 14 hours, the dough should be very hard before cutting.
4. Preheat the oven to 170C degrees and line a large baking sheet with parchment paper. 
5. Spread the brown or fine sugar on a large plate.
6. Roll the dough log in the sugar, so that the whole roll is coated with sugar evenly (you can brush the log with the water before rolling it in sugar).
7. Slice the log crosswise 1-1.5cm thick.
8. Arrange the slices on the prepared sheet, bake for 16-20 minutes until cookies are baked and dry on the outside.
9. Remove from the oven, cool to room temperature.
10. The cookies are kept for about two weeks in an airtight container, but the truth is that they will not survive even a day.


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  • 19 August 2021
    Smadar Kariv

    What kind of flour would you recommend to make it Gluten Free? Almond flour?

  • 20 August 2021

    Hi, you mention 70g eggs, but between the brackets you say egg 3 yolks. So I use 70g egg yolks only, not the full egg?

  • 21 August 2021

    היי שרון, האם אפשר להכניס את גליל הבצק לפריזר כדי לקצר את זמן הקירור?

  • 06 October 2021

    Can’t wait to try these!
    Just one question though. The butter is cold? How long do we have to mix the butter, sugar and egg yolks? Will this mixture come together even though the butter is cold?

  • 06 October 2021
    Anca G

    These cookies are absolutely amazing. I made it twice and still have requests for encore une fois 😎. Thank you, Sharon, for sharing amazing recipes with us! ❤

  • 18 November 2021

    Is it possible if i flatten the batter and put it in a tart mould to make it into a tart or pie base instead of cookie?

      • 19 November 2021

        Thank you Sharon

  • 16 December 2021

    Any advice for rolling them into a perfectly circular log?

  • 19 December 2021
    Scarlett Kilzer

    These turned out exactly like the photos and my guests loved them! A lovely recipe. If I want to expand my sable repertoire, can I omit the cocoa and replace it with more flour and maybe add pecans, etc?

  • 22 January 2022

    Do you have any recipes for the vanille or lemon cookies ? How much flour do i need if i want to make them without the cacao ? Thank you !

  • 17 August 2022

    If I want to try this recipe but eggless version. What do I do ?

  • 01 May 2023

    So happy to have this receipe. Now Im baking “sweet gift” for my friend’s weedding!


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