In a bowl, blanch the sugar, vanilla and butter for 2 minutes. Add the egg and whisk again.

Pour in the flour mixed with the yeast and salt. Mix and add the chocolate chips.

On a baking sheet lined with parchment paper, make small piles the size of a teaspoon.

Bake in an oven preheated to 170°c. Cook for between 10 and 13 minutes. The cookies should brown slightly.

Once out of the oven, add a few chocolate chips. Let cool before removing the cookies.

In a very cold bowl, pour the cream, mascarpone, vanilla and sugar. Whisk everything until the mixture doubles in volume and forms a bird’s beak.

Pour the whipped cream into a bag fitted with a serrated nozzle. Pipe the cookies.

In the center, add a little spread. Close with a second cookie and refrigerate for 10 minutes before eating!