Wednesday, July 2, 2014

Bouchon Bakery Chocolate Chunk & Chip Cookies

It was a few months back on National Chocolate Chip Day, that I realized - I have virtually no chocolate chip cookie recipes on this here blog!  Whaaa?  Not sure how that is even possible.  There is a bottomless cookie jar in my kitchen.  Each week a different type, flavour, method, of cookie is in that jar, mostly it's kid's choice though.  And usually their favourite ends up being the most basic: Chocolate Chip.

I stumbled across the Bouchon Bakery Cookbook on the shelves at work, and took it home for a little night time reading.  Honestly, I found it to be super intimidating, and really pretentious.  The tools and instructions in the book are all just too much.  I mean...60 grams of eggs?!  Yeesh.  Just say 1 egg for goodness sakes!
But there is genius behind the method, 'cuz these are some darn delicious cookies.  I've made this recipe probably 6 times in the last month, and have adapted it in a few ways.  First, I make the cookies much smaller, so that a batch makes more than 6 ginormous cookies the size of your head, that's just silly.  Also, I make the cookies with browned butter, because, yum!

Bouchon Bakery Chocolate Chunk & Chip Cookies
Recipe adapted from Page 34, Thomas Keller Bouchon Bakery Cookbook

1 1/2 cups plus 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons dark brown sugar
1 3/4 teaspoon blackstrap molasses
1/2 cup plus 1 teaspoon granulated sugar
3/4 cup butter (optional - brown & cool)
1 egg
2/3 cup 70%-72% cocoa chocolate chunks
1/2 cup semi-sweet chocolate chips

**If using browned butter, make ahead, allowing time to cool and reharden in the fridge**

In a medium sized bowl, add the flour and baking soda, and set aside.
Place the butter (browned or regular) in the bowl of a stand mixer fitted with a paddle attachment. Turn to medium-low speed and cream the butter until it has the consistency of mayonnaise and holds a peak when the paddle is lifted.
Add the brown sugar and molasses to the butter mixture and beat for 3 to 4 minutes, until fluffy.
Use a rubber spatula to scrape down the sides of the bowel, then add the egg, mixing on low speed for 15 to 30 seconds until just combined. Scrape down the sides of the bowl again.
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined.
Add 2/3 cup chocolate chunks and 1/2 cup semi-sweet chocolate chips and pulse to combine the chocolate into the dough.  Wrap & Refrigerate the dough for at least 30 minutes or overnight.

While the dough is chilling, position the rack in the centre of the oven and preheat to 350F.

When the dough has chilled, use a scoop or just break off the dough using your hands, and shape into large balls, or simply drop generously onto pan.  Space the cookies well-apart, to allow for spread.
Bake until golden brown, around 15 minutes.  Transfer onto a wire rack to cool completely.