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Bouchon Bakery's Chocolate Chunk and Chip Cookies

yield: 12 (3 1/2 - 4 inch) cookies
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Ingredients

  • 1 1/2 cups plus 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 2 tablespoons dark brown sugar, lightly packed
  • 1 3/4 teaspoons unsulfured blackstrap molasses
  • 1/2 cup plus 1 teaspoon granulated sugar
  • 1 1/2 sticks unsalted butter
  • 1 jumbo egg
  • 2/3 cup 3/8-inch 70% - 72% cocoa chocolate chunks
  • scant 1/2 cup semi-sweet chocolate chips

Instructions

  • Place 1 1/2 cups plus 3 tablespoons flour in a medium bowl, and sift in 1/2 teaspoon baking soda.
  • Place 1/2 cup plus 2 tablespoons dark brown sugar and stir in 1 3/4 teaspoons molasses and 1/2 cup plus 1 teaspoon granulated sugar, breaking up any lumps. Don't worry about the mixture — you're only adding a little bit of molasses so it won't be completely smooth.
  • Place 1 1/2 sticks unsalted butter in the bowl of a stand mixer fitted with a paddle attachment. Turn to medium-low speed and cream the butter until it has the consistency of mayonnaise and holds a peak when the paddle is lifted.
  • Add the sugar and molasses mixture (from the second step) to the butter mixture (from the third step) and beat for 3 to 4 minutes, until fluffy.
  • Use a rubber spatula to scrape down the sides of the bowl and add 1 egg, mixing on low speed for 15 to 30 seconds until just combined. Scrape down the sides of the bowl again. The mixture may look broken, but don't worry about it — overwhipping the eggs could cause the cookies to expand too much during the baking process, and then deflate.
  • Add the dry ingredients (from the first step) in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined.
  • Add 2/3 cup chocolate chunks and 1/2 cup semi-sweet chocolate chips and pulse on low speed about 10 times to combine the chocolate into the dough.
  • Refrigerate the dough for 30 minutes.
  • While the dough is chilling, position the rack in the center of the oven and preheat to 350 (F).
  • When the dough has chilled, use an ice cream scoop to divide the cookie dough into 12 equal portions (about 75 grams each). Roll each dough portion into a ball between the palms of your hands.
  • Bake until golden brown, around 16 - 18 minutes. The cookies are large and will spread out during the baking process — be sure to bake only 4 on each pan, leaving enough space between each dough ball to spread at least 4 inches outwards. When the cookies are finished baking, transfer onto a wire rack to cool completely.

Notes

Adapted from Bouchon Bakery