Baking-mania continues with success, the chocolate chip cookie recipe from the Bouchon Bakery cookbook is fantastic -- this is the best chocolate chip cookie I've ever made.
Chocolate Chunk and Chip Cookies by Bouchon Bakery (Thomas Keller)
Ingredients:
238 grams all purpose flour
2.3 grams (1/2 tsp) baking soda
3 grams (1 tsp) kosher salt
134 grams dark brown sugar
12 grams ( 1 3/4 tsp) unsulfured blackstrap molasses
104 grams granulated sugar
107 grams 70% chocolate chunks 3/8 inch -- used 74g of a 70% chocolate bar + 33g of semi-sweet chocolate chips
107 grams chocolate chips -- used milk chocolate chips
167 grams unsalted butter, room temperature
60 grams eggs -- 1 large egg is about 50g
3 grams (1 tsp) kosher salt
134 grams dark brown sugar
12 grams ( 1 3/4 tsp) unsulfured blackstrap molasses
104 grams granulated sugar
107 grams 70% chocolate chunks 3/8 inch -- used 74g of a 70% chocolate bar + 33g of semi-sweet chocolate chips
107 grams chocolate chips -- used milk chocolate chips
167 grams unsalted butter, room temperature
60 grams eggs -- 1 large egg is about 50g
Directions:
Place the flour in a medium bowl. Sift in
the baking soda. Add the salt and whisk together.
Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth.
Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate, which would cloud the cookies. Mix with the chocolate chips.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes. [Note: I baked 3 cookies without refrigeration, and they seemed to turn out fine, but I did put the dough in the fridge while the first 3 cookies baked for 17 minutes.]
Position the racks in the middle of the oven and preheat to 325F. Line two sheet pans with Siplats or parchment paper.
Scoop 6 portions of cookie dough with a scoop. Roll each one into a ball between the palms of your hands. The cookie will spread when baking, so space far apart, no more than 6 cookies on a tray.
Bring the dough to room temperature before baking.
Bake until golden brown, 16-17 minutes. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth.
Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate, which would cloud the cookies. Mix with the chocolate chips.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes. [Note: I baked 3 cookies without refrigeration, and they seemed to turn out fine, but I did put the dough in the fridge while the first 3 cookies baked for 17 minutes.]
Position the racks in the middle of the oven and preheat to 325F. Line two sheet pans with Siplats or parchment paper.
Scoop 6 portions of cookie dough with a scoop. Roll each one into a ball between the palms of your hands. The cookie will spread when baking, so space far apart, no more than 6 cookies on a tray.
Bring the dough to room temperature before baking.
Bake until golden brown, 16-17 minutes. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
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