Not long ago I got this great cookbook.And now I’ve made a few recipes out of it.
- Chocolate Chunk and Chip Cookies
- Double Chocolate Chunk and Chip Cookies
- Better Nutters
- Peanut Butter Filling
- Basic Buttercream
- White Chocolate Filling
- Pate a Choux for Eclairs
- Chocolate Eclairs
- Levain for breads
Every one I have tried I have loved. This cookbook is NOT for the faint of heart. It is expensive and big. And the recipes are long. But the pictures are fabulous, the explanations of everything right down to the detail are fantastic. You know exactly what will make them turn out. The author explains everything and well. And everything is measured in weight. I had read many times that that makes a more exact recipe and I knew it. I had not tried it until this book and now I’m totally sold!
I had another recipe that used to be my favorite for chocolate chip (you can see it here) but now this one is TOTALY my favorite! Nice and chocolatey, perfect combination of chewy and little crisp on the edge. Seriously the perfect cookie.
Bouchon Bakery Chocolate Chunk and Chip Cookies
- 238 grams / 1 1/2 cups + 3 Tbsp all purpose flour
- 2.3 grams / ½ tsp baking soda
- 3 grams / 1 tsp salt
- 134 grams / 1/2 cup + 2 Tbsp light packed dark brown sugar
- 12 grams / 1¾ tsp unsulfured blackstrap molasses
- 104 grams / 1/2 cup + 1 tsp granulated sugar
- 107 grams / ⅔ cup bittersweet (70-72%) chocolate chunks
- 107 grams / ½ cup chocolate chips
- 167 grams / 5.9 ounces unsalted butter, room temperature
- 60 grams eggs
- In a medium bowl, whisk together the flour, baking soda, and salt. In a second small bowl, whisk together the dark brown sugar, molasses and regular sugar, breaking up any lumps, even though the mixture will not be smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is the consistency of mayo and holds a peak when the paddle is lifted. Add in the sugar/molasses mixture and mix for 3-4 minutes on medium speed, until fluffy. Scrape down the sides of the bowl.
- Add in the eggs and mix on low speed for 15-30 seconds. If you mix the eggs too much, they will cause the cookies to spread out too much, so be conservative. Scrape down the bowl.
- Add in the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, until just combined. Add the chocolates and pulse on low speed about 10 times to combine. Refrigerate the dough for 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 325. Line two baking sheets with parchment paper.
- Divide the dough into 12 equal portions, about 70-75 grams each. Place six rounds of dough on each sheet. Bake until golden brown for 16 minutes, reversing the positions of the pans halfway through. Allow to cool for five minutes on the pan, and then remove to a cooling rack.
I make them smaller than they call for so that there are more to go around 😉
I love a good tower of fresh cookies. So do my kids. They were quite happy this morning to see the pile and most of them have already had one (or two.) I really love cookies. And I seem to collect recipes for them. I think they are the perfect treat. And easy to make. I love big chocolate chunks and milk chocolate chips combined together. That makes it perfect too.
Give them a try and you’ll love them too I think! And it makes me really want to go to the REAL Bouchon Bakery and taste things! Maybe one day.
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