The Lausanne Cookie Challenge (3 Winning Recipes)

Two weeks ago after waking up from surgery, still hazy with morphine, I was craving something. Cookies. But not just any cookie, I wanted the best — you know the one I’m talking about:

Barely crispy edges that transition into a chewy moist centre with big pockets of delicious gooey chocolate.

I quickly pulled out my phone to message Camille who was on the way to visit me in hospital. I asked (actually more like challenged her) to find and bring me the best cookie in Lausanne.

And that’s how the #LausanneCookieChallenge began. 

The next day we launched the challenge on our Facebook and Instagram page asking the FoodHack community to help us find Lausanne’s best cookies so we could put this challenge to rest — and my cravings to bed. 

Fast forward to now. We’ve received 9 different cookie suggestions, sampled 7 different types of cookies, baked at the homes of 2 community members and ate over 30 cookies . 

Now, we present to you our top 3 picks for Lausanne’s best cookies (recipes included!). 

1. The ‘Treat Yourself’

Are you looking for those all American, mind-blowing, homemade cookies and you don’t care about the calories? Then these are exactly what you need in your life. 

Baked up by the talented Magali Halt from Saveur PimenThé and Surfing Dinner these cookies we’re the first to be submitted to the challenge and provided the perfect pick me up during my few nights in hospital.

But beware, these are the type of addictively delicious cookies that you can get stuck into and end up eating a whole batch in one sitting (as I shamelessly did).

Whilst not available in store, you can find the recipe to bake them at home here and visit Magalis shop Saveur PimenThé for a selection of teas, coffees and more to complement your treat.

[Recipe source online here]

Préparation 20 minutes
Cuisson 12 ou 15 minutes par fournée
Rendement 21 biscuits, environ
Se congèlent


  • 500 ml (2 tasses) de farine tout usage non blanchie
  • 5 ml (1 c. à thé) de bicarbonate de soude
  • 2,5 ml (1/2 c. à thé) de sel
  • 250 ml (1 tasse) de beurre non salé, ramolli
  • 375 ml (1 1/2 tasse) de cassonade
  • 5 ml (1 c. à thé) d’extrait de vanille
  • 2 oeufs
  • 375 roi (1 tasse) de pacanes grillées concassées
  • 375 ml (1 Ir, tasse) de chocolat noir haché grossièrement ou en pépites
  1. Dans un bol, mélanger la farine, le bicarbonate et le sel. Réserver.
  2. Dans un autre bol, mélanger le beurre avec la cassonade et le sucre à la cuillère de bois. Ajouter l’oeuf et le jaune d’oeuf. Mélanger jusqu’à ce que la préparation soit homogène. Incorporer les ingrédients secs et le chocolat. Couvrir et réfrigérer 1 heure ou toute une nuit.
  3. Placer la grille au centre du four. Préchauffer le four à 190 °C (375 °F). Tapisser deux plaques à biscuits de papier parchemin.
  4. À l’aide d’une cuillère à crème glacée d’environ 45 ml (3 c. à soupe), former des boules de pâte. Déposer 5 à 6 boules de pâte par plaque en les espaçant.
  5. Cuire au four, une plaque à la fois, de 8 à 9 minutes ou jusqu’à ce que les biscuits soient légèrement dorés tout autour, mais encore très moelleux au centre. Laisser refroidir sur la plaque.

2. The ‘Smart(er) Choice’


When Luciana Esteves from Le Smart Cake stepped up to the challenge to bake up a healthy and indulgent cookie I was suspicious at first. Can cookies really be healthy and indulgent? The answer is yes. x 10. 

Luciana is the founder of Le Smart Cake where they sell delicious gluten and dairy free cakes using superfood ingredients. Together, Lucaina and FoodHack co-founder Camille experimented and tested to create these delicious, flourless, fudgy and gluten-free pieces-of-heaven-cookies. 

Sadly these cookies aren’t yet available to buy from Le Smart Cake but who know’s, maybe in the future! 😉 Try out the experimental recipe for yourself here:

Yield: 2 dozen cookies
Prep time: 10 minutes
Cook time: 12-13 minutes

  • 1 1/2 cups walnuts (can replace with almonds, dark cocoa almonds, or pecans)
  • 3 cups coconut sugar
  • 1/2 cup plus 3 tablespoons raw cocoa
  • 1/2 teaspoon sea salt
  • 1 cup mini semi-sweet chocolate chips
  • 4 egg whites
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.
  3. In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Fold in the vanilla extract.
  4. Add the dry ingredients to the bowl of beaten egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.
  5. Use a 2 tablespoon sized cookie scoop to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet.
  6. Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.

3. The Instagrammer's Choice

Deemed 'The Instagrammer's' choice for their beauty and how grammable they are, these were the final cookies to be submitted to the challenge but were well worth the wait. These beautifully crafted cookies are baked by Doris Siprak founder of Cannelle Rebelle. 

Doris is a self taught cook and baker who recently opened up Cannelle Rebelle which offers event catering and more - take a look at some of the mouthwatering dishes she creates on her instagram here.  

We had to give bonus points to Doris for making us both a white chocolate and crispy chocolate version, each equally delicious in their own way. Try them out for yourself:

Cuisson 10 ou 15 minutes par fournée
Rendement 15 cookies, environ

White cookies

  • 130g beurre
  • 140g sucre de canne
  • 2 c. à soupe de miel
  • 250g farine
  • 1 cuillère à café de extrait de vanille
  • 1/2 c. à café de bicarbonate
  • 1/2 c. à café de sel
  • 1 oeuf
  • 200g chocolat blanc


  1. Mélanger le beurre, le sucre et le miel à l’aide d’une spatule. Rajouter l’extrait de vanille, l’oeuf et le reste des ingrédients secs passés au tamis.
  2. Découper au couteau le chocolat et le rajouter au mélange. Disposer des petites boulettes de la taille d’une noix (bien éloignées une de l’autre!) sur votre plaque.
  3. Passer au four préchauffé pour 10–15’ à 180°.

Pour le biscuit brun, modifiez les éléments suivants

Rajouter 2 cuillères à soupe de cacao lors du passage au tamis des ingrédients secs et remplacer le chocolat blanc avec des pépites de chocolat noir et des noisettes caramélisées.

Noisettes caramélisées

  • 120g de noisettes
  • 100g de sucre
  • 50g d’eau
  • 5g de beurre
  • un petit peu de patience
  1. Placez les noisettes, l’eau et le sucre dans une poêle à feu doux. Continuez à mélanger, le sucre va fondre et l’eau évaporer.
  2. Une fois le sucre cristallisé, faudrait continuer à mélanger. Dès que le sucre recommence à fondre, éteignez le feu et et tout en continuant à mélanger, rajoutez le beurre.
  3. Une fois le beurre fondu, posez vos noisettes sur une plaque de four afin de les laisser refroidir.

And there it is, our top 3 picks for Lausanne’s best cookies. Craving some cookies now? Give the recipes a try for yourself and post them online with the #LausanneCookieChallenge for us to see! 

Now onto the next challenge, what should we do next? We’re thinking something salty. 

Written by Arman Anaturk
Co-Founder at OneRoof.Agency, Vice-president at FoodHack, organiser of Product Tank Geneva/Lausanne. Find me eating food and travelling on Instagram and connect with me on Linkedin.

OneRoof Team