Bouchon Bakery: Chocolate Chunk and Chip Cookie

Bouchon Bakery is the product of famed chef Thomas Keller, an 11-time James Beard award winner and chef of two three-Michelin-Star-rated restaurants. He wrote the Bouchon Bakery cookbook based on all the sensory memories of food he had living and learning the art of baking in Paris, France, as well as adult versions of his childhood favorites. These recipes are a collection of those years.

The Chocolate Chunk and Chip Cookie is a classic from Bouchon Bakery. This chocolate chip cookie is always a favorite among all cookie eaters, both young and old. The cookies are soft and gooey and will give your aunt Helga a run for her money. 

We whipped these cookies up and they were a hit with everyone. We didn’t encounter any challenges other than an explosion of flour after apparently upsetting the mixer. You can find this recipe in the book Bouchon Bakery by Thomas Keller and Sabastien Rouxel. 

Recipe

Ingredients

All purpose flour – 1 1/2 cups + 3 tablespoons (238 grams) 

Baking soda – 1/2 teaspoon (2.3 grams) 

Kosher salt – 1 teaspoon (3 grams) 

Dark brown sugar – 1/2 cup + 2 tablespoons (lightly packed) (134 grams)

Unsulfured blackstrap  molasses – 1 3/4 teaspoons (12 grams) 

Granulated sugar – 1/2 cup + 1 teaspoon (104 grams)

3/8 inch chunks 70% to 72% chocolate – 2/3 cups (107 grams)

Chocolate chips – scant 1/2 cup (107 grams) 

Unsalted butter, at room temperature – 5.9 ounces (167 grams) 

Eggs – 3 tablespoons + 2 1/2 teaspoons (60 grams) 

Directions

1. Place flour in medium bowl. Sift in the baking soda. Add salt and whisk together.

2. Place dark brown sugar in a small bowl and stir in the molasses and granulated sugar, break up lumps.

3. Place chocolate chunks in a strainer and tap side to remove any powdered chocolate, which would cloud cookies. Mix in the chocolate chips.

4. Place butter in the bowl of a stand mixer fitted with the paddle. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it’s the consistency of mayonnaise and holds a peak.

5. Add the molasses mixture and mix for 3-4 minutes, until fluffy. Scrape down the sides and bottom of bowl.

6. Add the eggs and mix on low speed for 15 to 30 seconds, until combined. Scrape bowl again.

7. Don’t overwhip eggs. It could cause the cookies to expand too much during baking, then deflate.

8. Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, until combined.

9. Add the chocolates and pulse on low speed about 10 times to combine. Refrigerate for 30 minutes.

10. Position racks in the upper and lower thirds of the oven and preheat to 325 F. Line pans with parchment paper.

11. Using an ice cream scoop, divide the dough into six equal portions of 150 grams each (we used less and made smaller cookies). Roll each into a ball between your palms. 

12. Bake only three cookies on each pan. One cookie in the upper left corner, one in the lower left corner and the third one in the center toward the right side. Bring dough to room temp before baking.

13. Bake until golden brown, 14-16 minutes, reversing the positions of the pans halfway through the baking.

14. Set pans on cooking rack and cool for 5-10 minutes. Then transfer cookies to rack to cool completely.

15. Cookies will last up to three days in a covered container.

16. For smaller cookies divide dough into 12 equal portions of 75 grams each – baking 12-14 minutes.