What a difference an ingredient makes. I previously attempted Thomas Keller’s chocolate chip cookie recipe in his Ad Hoc book. I didn’t have dark brown sugar so I used a light brown. The cookies were underwhelming for me.
After visiting Bouchon Bakery, I wanted to try the cookies again. This time I made sure I used the right sugar. The cookies came out darker, chewier, and more like the type of cookie I was expecting. This is definitely one of my favorite cookie recipes. My ultimate favorite is still The New York Times Jacques Torres recipe, but depending on my mood, I can see myself preferring the Ad Hoc ones on certain days.
The outside is crispy, the inside is very chewy. You can definitely taste the two different types of chocolate chunks and the dark molasses sugar used. I still don’t see the necessity in having to use chocolate chunks though. I think the same effect could be achieved with chocolate chips. The great thing is, you can refrigerate the dough for 5 days or freeze it for up to 2 weeks. Next time I’m going to try making extra big ones like the ones I got from Bouchon Bakery.
Ad Hoc Chocolate Chip Cookies
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
* 2 1/3 cups plus 1 tablespoon all-purpose flour
* 3/4 teaspoon baking soda
* 1 teaspoon kosher salt
* 5 ounces 55 percent chocolate, cut into chip-sized pieces
* 5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces
* 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
* 1 cup packed dark brown sugar, preferably molasses sugar
* 3/4 cup granulated sugar
* 2 large eggs
1. Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
2. Sift flour and baking soda into a medium bowl. Stir in the salt.
3. Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).
4. In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.
5. Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
6. Using about 2 level tablespoons per cookie, shape dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
7. Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)