Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g
Set this beside the British chocolate chip cookies on the same shelf and the difference is the size of the chocolate rather than the amount of it. A chunk melts slowly and holds its flavour to the end of the mouthful, where a fine chip has gone before the crumb has, so the cocoa here reads darker and stays later even though the biscuit carrying it is the plainer of the two. The plainness is deliberate. Lu bakes less sweet than the British and American cookies beside it, which leaves the chocolate as the only sweet thing in the bite and gives the whole biscuit a cleaner shape than the quantity of chocolate would suggest. It is also why this is one to eat slowly rather than a sleeve to get through. Nothing here is coated and the crumb is open on every face, so a pack left open in a humid kitchen loses its texture within days and never gets it back. Buy it for a week when it will actually be eaten. Wheat and milk are both in it, and cookie lines regularly handle nuts; all three belong to the pack in your hand.
Lu Le Petit Cookie with Chunky Rich Chocolate Chips, in brief.
Lu Le Petit Cookie is the chocolate chip biscuit in Lu's Le Petit range, built with chunks rather than small chips so the chocolate arrives as solid pieces inside a plain crumb, one hundred and eighty-four grams to the pack, picked into the Teas.co.uk curator selection as a French biscuit house's take on a format Britain usually buys elsewhere.
Chunks do not melt into the crumb the way small chips do, so some bites carry a great deal of chocolate and others carry almost none. That unevenness is the format working as intended, not a fault, and it is the one thing to understand before buying.
Lu Le Petit Cookie is the chocolate chip member of Lu's Le Petit range, and the word doing the work in the name is chunky. Chips and chunks are not the same thing in a cookie, and the difference is structural rather than decorative. One hundred and eighty-four grams to the pack. It is a French biscuit house's answer to a format Britain usually buys from British and American names, which makes it worth a look on its own terms. The published ingredient list also includes raisins.
A small chip melts into the crumb and spreads chocolate thinly through every bite. A chunk does not: it stays a solid piece, it survives the bake as a distinct thing, and it means some mouthfuls carry a great deal of chocolate and others carry almost none. That unevenness is the point. A chunky cookie is not a more chocolatey cookie so much as a more variable one, and whether that is a feature or a fault is entirely a matter of what you want from the biscuit.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Dunking, storage and the difference between chunks and chips are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Lu
Lu is a French biscuit house, long associated with Nantes, and in Britain it is known chiefly for Le Petit Beurre, the plain rectangular butter biscuit with the notched edges. Le Petit is the family that biscuit gave its name to, and the range now covers plain, spiced, chocolate-topped and, as here, chocolate chip. The house style across all of them is restraint: one clear idea to a biscuit, no towering assemblies.
Lu's heritage is French; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice and the best-before date must all be read off the current UK pack rather than taken from this page.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred and eighty-four grams.
- Chunks, not chips: the whole argument of the product, and the reason the bite is uneven in a way a standard chocolate chip cookie is not.
- A cookie, not a soft bake: Lu label their soft-baked biscuits as soft bakes elsewhere in the same range and have not done so here, which points at a crisp bake rather than a chewy one. The pack is the authority on that, not us.
- What it is not: not coated, not filled and not sandwiched. All the chocolate is inside the crumb, which changes how it keeps and how it behaves beside a hot drink.
Ideal Serving Conditions
A cookie with the chocolate inside it behaves differently from a bar with the chocolate outside it in one important respect: the crumb is exposed. That makes it more vulnerable to a humid kitchen, more willing to take a short dunk than a coated bar would be, and more affected by the temperature of the room than most people expect.
The Coffee Break Serve
- Black coffee or a strong tea: both work here, which is not true of the coated bars on this shelf. The crumb is only moderately sweet, so the drink has less to correct.
- A short dunk is allowed: unlike a coated bar, an exposed crumb takes liquid evenly. Two seconds at most, and expect any chunk at the dunked end to soften first.
- Cool room temperature: warm chunks smear when the biscuit breaks and you lose the distinct bite that the format is for.
- Two at a time: because the bite is uneven by design, a single biscuit can land chocolate-light. The second one usually evens the score.
The Pudding Serve
- Crumbled over ice cream: the chunks stay solid in the cold while the crumb softens slightly, which gives two textures from one biscuit.
- As a cheesecake base: crush the whole pack. The chunks will not grind evenly, and that is fine, they set as pockets of chocolate through the base.
- Sandwiched with ice cream: two biscuits and a scoop, frozen for an hour. A crisp bake survives this far better than a soft one.
- With a strong coffee affogato: crumbled into the bottom of the glass before the espresso goes over the ice cream.
Getting It Right with a Hot Drink
- Pairing: black coffee, strong black tea, or a plain milky tea, which is a wider range than any coated bar on this shelf allows.
- Avoid: hot chocolate, which turns the whole thing into one flavour, and anything sweetened, which pushes the crumb from moderate to cloying.
- Dunking: yes, briefly. Two seconds, and eat it immediately.
- Storage: airtight, cool and dry. An exposed crumb goes soft in a humid kitchen within days and the chunks bloom pale if the pack gets warm.
- Best with: a mid-morning coffee, an afternoon pot of tea, or crushed into a pudding once the pack has lost its snap.
The story behind Lu
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g has its chocolate on the inside, which makes it more useful than a coated bar in almost every build: it dunks, it crushes with pockets of chocolate still in it, and it survives the freezer. Six builds below cover the dunked coffee break, a cheesecake base, an ice cream sandwich, an affogato, a chocolate chunk crumble and a rescue tiffin for a pack that has gone soft.
Made with this tea
The Two-Second Dunk
How to make The Two-Second Dunk with Lu Le Petit Cookie.
- 2 Lu Le Petit Cookie biscuits
- 1 black coffee or a strong tea
- Pour the drink and let it stand for two or three minutes. Water straight off the boil takes an exposed crumb apart almost immediately.
- Dunk for a count of two and lift out flat. The dunked end goes first, chunks included.
- Eat it straight away, and take the second biscuit. The bite is uneven by design, and one biscuit can land chocolate-light.
What you'll end up with: The one thing a chunked cookie can do that every coated bar on the same shelf cannot.
Chunk-Pocket Cheesecake Base
How to make Chunk-Pocket Cheesecake Base with Lu Le Petit Cookie.
- 184g Lu Le Petit Cookie, the whole pack
- 85g butter, melted
- A pinch of salt
- Crush the whole pack. The chunks will not grind evenly and you should not force them to, because they set as pockets of chocolate through the finished base.
- Stir the melted butter and salt through until the crumb holds when pressed.
- Press into a lined 20cm tin and chill for three hours.
- Fill with plain vanilla or a coffee cheesecake mixture, both of which leave the chocolate pockets doing the talking.
What you'll end up with: A base with chocolate in lumps rather than smeared through it, which is exactly what a chunked biscuit is for.
Frozen Cookie Sandwich
How to make Frozen Cookie Sandwich with Lu Le Petit Cookie.
- 12 Lu Le Petit Cookie biscuits
- 500ml vanilla ice cream, softened
- Soften the ice cream for ten minutes so it spreads without tearing the biscuit.
- Sandwich a spoonful between two biscuits, chocolate chunks facing inward if you can see them.
- Freeze on a lined tray for an hour and serve straight from the freezer.
What you'll end up with: A crisp bake survives the freezer far better than a soft one, and the chunks bite hard against the cold ice cream.
Cookie Bottom Affogato
How to make Cookie Bottom Affogato with Lu Le Petit Cookie.
- 4 Lu Le Petit Cookie biscuits
- 4 scoops vanilla ice cream
- 2 shots hot espresso
- Crumble two biscuits into the bottom of each glass.
- Scoop the ice cream on top and take the glasses to the table before the coffee goes anywhere near them.
- Pour the hot espresso over at the table, so the crumb at the bottom softens while the top stays crisp.
What you'll end up with: Three textures in one glass, and the bitterness of the espresso doing what a plain crumb cannot do for itself.
Chocolate Chunk Fruit Crumble
How to make Chocolate Chunk Fruit Crumble with Lu Le Petit Cookie.
- 8 Lu Le Petit Cookie biscuits
- 600g pears or apples, sliced
- 50g butter, melted
- 1 tablespoon honey
- Heat the oven to 180C and lay the fruit in a dish with the honey and a splash of water.
- Crush the biscuits roughly, keeping the chunks whole, and stir the melted butter through.
- Scatter over the fruit and bake for 25 minutes, until the topping has darkened at the edges.
- Rest for ten minutes before serving, so the melted chunks set again rather than running.
What you'll end up with: Chocolate and pear is a better pairing than chocolate and apple, and the chunks melt into seams rather than disappearing.
Soft-Pack Rescue Tiffin
How to make Soft-Pack Rescue Tiffin with Lu Le Petit Cookie.
- Whatever is left of the pack, gone soft
- 200g dark chocolate
- 80g butter
- 2 tablespoons golden syrup
- Break the softened biscuits into rough pieces. Texture no longer matters, which is the point of this build.
- Melt the dark chocolate, butter and syrup together and stir until glossy.
- Fold the biscuit through and press into a lined tin.
- Chill for two hours and cut into squares straight from the fridge.
What you'll end up with: The answer to an open pack that has taken moisture out of a humid kitchen. The chunks are still hard even when the crumb is not, and they carry the finished squares.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 503 kcal |
| Fat | 29g |
| of which saturates | 14g |
| Carbohydrate | 60g |
| of which sugars | 36g |
| Fibre | 3.3g |
| Protein | 5.7g |
| Salt | 1g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk and soya, and it may contain egg and nuts. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: WHEAT flour 34 %, chocolate 33 % [sugar, cocoa mass, vegetable fats (palm, shea in varying proportions), glucose, cocoa butter, emulsifier (SOYA lecithins)], palm oil, sugar, raisin agents (ammonium carbonates, sodium carbonates, diphosphates), salt, colour (carotenes), flavouring, skimmed MILK powder. MAY CONTAIN EGG, NUTS.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g; a chocolate chunk cookie with all the chocolate inside the crumb and nothing on the outside. Store airtight, cool and dry once opened. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown; the unquantified wheat crumb makes up the remaining body.
Sourcing & blend. Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g is made by Lu, a French biscuit house long associated with Nantes and known in Britain chiefly for Le Petit Beurre, the plain rectangular butter biscuit with the notched edges. Le Petit is the family that biscuit gave its name to, and the range now runs from plain through spiced and chocolate-topped to this chocolate chunk cookie. The house style is restraint: one clear idea to a biscuit.
What's in Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g, and what isn't:
- In: a wheat biscuit crumb carrying solid chocolate chunks, with no coating, no filling and nothing on the outside of the biscuit.
- Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet.
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