# Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lu-le-petit-cookie-with-chunky-rich-chocolate-chips-184g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/lu-le-petit-cookie-with-chunky-rich-chocolate-chips-184g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lu **Price:** £3.00 GBP **GTIN:** 7622202037528 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description 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. The Taste Profile Chocolate Chunks: ●●●●○ (4/5) Solid pieces rather than a thin spread. They arrive as distinct bites and dominate when they do. Biscuit Crumb: ●●●●○ (4/5) Doing real work here, unlike in a coated bar. Between chunks the crumb is what you are eating. Sweetness: ●●●○○ (3/5) Moderate for the category. A cookie with the sugar spread through a crumb reads less sweet than a covered bar at the same sugar level. Evenness: ●●○○○ (2/5) Deliberately low. Chunks make the bite uneven, and that is the format working as intended rather than failing. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g Compare to: Fox's Chocolatey Choc Chunk Cookies Triple Chocolate, 180g: the same idea taken considerably further, with chocolate in the dough as well as in the chunks. Buy the triple chocolate if you want the whole biscuit to be chocolate; buy this one if you want a plain crumb with chocolate arriving in it. Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g: the same range solving chocolate the other way round, with a layer on top of a plain biscuit instead of chunks inside it. Topped gives you chocolate in every single bite at an even strength; chunks give you more chocolate in some bites and none in others. Neither is better, but they are genuinely different eating. 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. Safety And Purity Ingredients and dietary suitability: 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. No health claim: the chocolate here is a flavour decision and nothing more. Child safety: chunks in a crisp biscuit can be hard enough to bite awkwardly. Break biscuits up for very younger children rather than handing over a whole one. ## Product Questions What is the difference between chunks and chips?Size, and it changes the eating rather than just the look. A small chip melts into the crumb and spreads chocolate thinly through every bite. A chunk stays a solid piece, so some mouthfuls carry a great deal of chocolate and others carry almost none. A chunky cookie is a more variable cookie rather than a more chocolatey one. How many biscuits are in the pack?The only reliable number is the one on the pack in front of you. Is it a crisp cookie or a soft one?What we can point at is Lu's own naming: the range labels its soft-baked biscuits as soft bakes elsewhere and has not done so here, which points at a crisp bake. The pack is the authority on that, not this page. Can I dunk it?Yes, briefly, and that is a real advantage over every coated bar on this shelf. An exposed crumb takes liquid evenly instead of collapsing from the outside in. Two seconds is the limit, and expect any chunk at the dunked end to soften first and come away on the tongue. Why is one biscuit more chocolatey than the next?Because chunks cannot be distributed evenly the way a fine chip can. Fewer, larger pieces means fewer contact points across the dough, so variation between biscuits and between bites is built into the format. It is working as intended. If you want the same amount of chocolate every time, a chocolate-topped biscuit is the better buy. Which drink goes with it?More than most. Black coffee, a strong black tea and a plain milky tea all work, because the crumb is only moderately sweet and the drink has less to correct than it would beside a covered bar. Avoid hot chocolate, which collapses the whole thing into a single flavour, and avoid anything sweetened. How does it compare with Lu Le Petit Chocolat?The same range solving chocolate the other way round. Le Petit Chocolat puts a layer on top of a plain biscuit, so every bite carries chocolate at an even strength. This one puts chunks inside the crumb, so the strength varies bite to bite. Topped is the predictable one; chunky is the one with peaks in it. How should I store it once the pack is open?Airtight, cool and dry. A biscuit with an exposed crumb takes moisture out of a humid kitchen within days and loses its snap, and chunks left somewhere warm will bloom pale on the surface. Neither is unsafe, but neither improves with keeping, so buy the size you will actually eat. Can I bake with it?Yes, and the chunks are an advantage. Crushed for a cheesecake base the chunks will not grind evenly, and they set as pockets of chocolate through the finished base rather than disappearing into it. It also works crumbled over ice cream, where the chunks stay solid in the cold while the crumb softens. Is Lu a British brand?No. Lu is a French biscuit house, long associated with Nantes, best known in Britain for Le Petit Beurre. Is there any nutrition information on this page?No, deliberately. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy503 kcalFat29gof which saturates14gCarbohydrate60gof which sugars36gFibre3.3gProtein5.7gSalt1gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: 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. ## Flavour Science The flavour of Lu Le Petit Cookie with Chunky Rich Chocolate Chips, 184g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first snap to the last swallow.The outer layer is the bake, and on a chunked cookie it is exposed rather than covered. There is no chocolate shell holding anything in, so the smell coming off an open pack is biscuit first and chocolate second, which is the reverse of every coated bar on this shelf. That exposure has consequences beyond aroma. An open crumb is porous, so it takes moisture out of the air, it takes liquid from a cup, and it goes soft in a humid kitchen in a way a sealed bar never does. The chunks sitting in that crumb are the only part of the biscuit that is sealed off from the air, which is why they keep their snap longest and why a stale pack still bites hard where the chocolate is.The flavour spike is the chunk itself, and the defining fact about it is that it does not arrive on schedule. A fine chocolate chip is distributed through dough at thousands of contact points and delivers a thin even chocolate note in every mouthful; a chunk is a handful of large pieces that cannot be spread that way, so it delivers a great deal of chocolate in some bites and none at all in others. The middle of this biscuit is therefore not one taste but two taken in turn, plain crumb and solid chocolate, and the interest comes from the alternation rather than from the blend. Whether that is what you want is worth deciding before you buy, because it is the whole character of the product.The base structure is the crumb finish between chunks, and it is drier and less sweet than a covered bar's. Sugar spread through a biscuit reads lighter than the same sugar laid on as a coating, because the crumb dilutes it and the mouth clears faster. That is why a chunked cookie can be eaten two at a time where a coated bar cannot, and it is also why this biscuit takes a wider range of drinks than anything else on this shelf. A well-kept biscuit snaps cleanly and the chunks break with it; a biscuit that bends has taken moisture from the air, and once that has happened the chunks are the only part still worth eating.Getting it right in the cup. Unlike the coated bars beside it, this one genuinely takes a short dunk. An exposed porous crumb wicks liquid evenly rather than collapsing from the outside in, so the biscuit holds its shape long enough to lift out. Two seconds is the working limit and the dunked end goes first, chunks included, because chocolate at the surface softens faster than the crumb around it. The drink matters less here than it does for a covered bar, which is a real advantage: a black coffee, a strong black tea and an ordinary milky tea all work, because the crumb is only moderately sweet and there is less for the cup to correct. Hot chocolate is still the pairing to avoid, because it collapses biscuit and chunk into one flavour and you lose the alternation that the format exists for.How water and temperature change it. Water temperature governs how long the dunk can last: water straight off the boil takes an exposed crumb apart almost at once, while a cup that has stood for a few minutes gives you a usable second or two. Room temperature governs the chunks instead of the crumb. Cool, a chunk breaks cleanly with the biscuit and stays a distinct piece on the tongue; warm, it smears at the break, the biscuit tears rather than snaps and the chocolate coats the mouth immediately instead of arriving as a separate bite. Humidity is the slower enemy and the one that actually ruins packs, because an open crumb takes moisture from the air within days and never gets its snap back. None of this is a fault in the biscuit, it is an open-crumb bake behaving like one, and an airtight tin in a cool cupboard fixes all of it. ## Recipe Ideas 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. Recipes, born here first The Two-Second Dunk How to make The Two-Second Dunk with Lu Le Petit Cookie. 4 min 1 break Easy You'll need 2 Lu Le Petit Cookie biscuits 1 black coffee or a strong tea Method 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. 15 min + 3 hours chill 1 x 20cm base Easy You'll need 184g Lu Le Petit Cookie, the whole pack 85g butter, melted A pinch of salt Method 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. 10 min + 1 hour freeze 6 sandwiches Easy You'll need 12 Lu Le Petit Cookie biscuits 500ml vanilla ice cream, softened Method 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. 5 min 2 glasses Easy You'll need 4 Lu Le Petit Cookie biscuits 4 scoops vanilla ice cream 2 shots hot espresso Method 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. 40 min 4 servings Easy You'll need 8 Lu Le Petit Cookie biscuits 600g pears or apples, sliced 50g butter, melted 1 tablespoon honey Method 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. 20 min + 2 hours chill 12 squares Easy You'll need Whatever is left of the pack, gone soft 200g dark chocolate 80g butter 2 tablespoons golden syrup Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._