A lazy Sunday afternoon is the perfect time to bake something out of Thomas Keller’s Bouchon Bakery cookbook. Actually, ANY time is a perfect time. I’m not sure if these are my favorite chocolate chip cookies (the triple-chocolate PMS Cookies are hard to beat) but they’re certainly up there. The one thing I don’t understand about the original recipe is that it lacks vanilla extract, and I ALWAYS believe chocolate chip cookies need vanilla.
Start by putting the flour in a medium bowl, then sifting in baking soda, and whisking in the salt.
Place the dark brown sugar in a small bowl, and mix in the molasses and granulated sugar. Break up any lumps, but the mixture still won’t be completely smooth.
Cream the butter in the bowl of a stand mixer on medium-low speed with the paddle attachment. Continue creaming until it reaches the consistency of mayonnaise and holds a peak.
Add the molasses mixture and mix for 3-4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low for 15-30 seconds, until just combined.
Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Add the chocolate chips and pulse on low about 10 times to combine.
Refrigerate dough for 30 minutes, then preheat oven to 325°F.
Position racks in the upper and lower third of the oven, divide the dough into 6 equal portions of about 150 grams each, and roll into a ball between the palms of your hands. The cookies are very large, bake only 3 on each pan. Bring the dough to room temperature before baking.
Bake for 14-16 minutes in a convection oven, 18-20 in a standard oven, reversing the sheets halfway between baking. Cool sheets on a cooling rack for 5-10 minutes, then transfer cookies to the rack by themselves to cool completely.
Bouchon Bakery Chocolate Chip Cookies
- 238 grams all purpose flour 1 1/2 cups + 3tbsp
- 2.3 grams baking soda 1/2 tsp
- 3 grams kosher salt 1 tsp
- 134 grams dark brown sugar 1/2 cup + 2tbsp lightly packed
- 12 grams unsulfured blackstrap molasses 1 3/4 tsp
- 104 grams granulated sugar 1/2 cup + 1 tsp
- 107 grams 70% chocolate chunks 3/8 inch 2/3 cup
- 107 grams chocolate chips scant 1/2 cup
- 167 grams unsalted butter 5.9 ounces, room temperature
- 60 grams eggs 3 tbsp + 2 1/2 tsp
- 2 teaspoons vanilla extract
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 vanilla 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.
Position the racks in the upper and lower third of the oven and preheat to 325F. Line two sheet pans with Siplats or parchment paper.
Using the ice cream scoop, divide the dough into 6 equal positions, 150 grams each. Roll each one into a ball between the palms of your hands.
The cookies are very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner and the third one in the center, toward the right side of the pan. Bring the dough to room temperature before baking.
Bake until golden brown, 14 to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven, reserving the positions of the pans halfway through baking. 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.