I recently purchased a copy of Thomas Keller’s Bouchon book. I don’t often buy cookbooks as I find that they spend too much time collecting dust and I only try a handful of recipes out. But there’s something about Thomas Keller’s books. I love the writing, the format, just about everything.
I love visiting Bouchon bakery, so being provided with the recipes and tips to make TK’s baked goods is really great. I’m determined to bake my way through most of the book.
After spending an evening reading the book, I chose his chocolate chip cookies as my first recipe. I always buy the chocolate chip cookies when I’m at a Bouchon Bakery. While my favorite chocolate chip cookie will likely always be the New York Times/Jacque Torres’ recipe, Bouchon makes a chocolate chip cookie with strong hints of molasses and dark brown sugar that is really good too.
Despite the recipe looking easy enough, Keller’s recipe is full of very precise steps. I have to confess, I tried to skip some of these precise steps and I think it might account for why my cookies don’t look quite as good as the ones I purchase at the bakery.
Nevertheless, they taste good. I loved the enormous size. I was a little taken aback that the recipe makes only six cookies after so much work, but they were six very, very big cookies. The insides is fudgy and chewy, the outside crunchy. You can definitely detect the molasses flavor, which adds a nice wintery touch to these cookies.
Hopefully I stick to my goal about baking my way through the book. I definitely want to eventually make TK’s famed macarons and there’s a couple other holiday cookie recipes I have bookmarked.
Chocolate Chunk and Chip Cookies
238 grams (1 1/2 cups + 3tbsp) all purpose flour
2.3 grams (1/2 tsp) baking soda
3 grams (1 tsp) kosher salt
134 grams (1/2 cup + 2tbsp lightly packed) dark brown sugar
12 grams ( 1 3/4 tsp) unsulfured blackstrap molasses
104 grams (1/2 cup + 1 tsp) granulated sugar
107 grams (2/3 cup) 70% chocolate chunks 3/8 inch
107 grams (scant 1/2 cup) chocolate chips
167 grams (5.9 ounces) unsalted butter, room temperature
60 grams ( 3 tbsp + 2 1/2 tsp) eggs
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.
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. Se 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.
Thomas Keller's Bouchon Bakery