The past few weeks have been a bit hectic in our apartment. In summary: 2 people with the flu, one medication adverse effect, four pots of chicken soup, gallons of Gatorade, and a delicious cookie from a bakery.
See, I had to run some errands and while doing so, in an attempt to kill time before a meeting, went into Bouchon Bakery in Rockefeller Center. There I bought a chocolate chip cookie that was mind-blowingly amazing. So amazing, in fact, that when I went back two days later to pick up something I had dropped off on my last trip there, I picked up one for B.
The first day I had that cookie, I googled the recipe when I got to work. I found a few versions online. I thought I was so smart! Until I got home and remembered that I actually had the Bouchon Bakery cookbook...and the recipe was in it!
So at the tail end (I hope!!) of the week plus of illness, I set out to make these cookies. It was kinda my way of telling the germs that I was celebrating their demise, intimidating them into leaving our home for good! Good riddance, germs! And welcome, delicious cookies!!
The recipe for these cookies said it made 6 giant cookies. I ended up making 3 giant cookies, and in realizing just how giant they were, made the next two batches smaller. I sent them to work with B, and they were met with lots of "oohs" and "aaahs" -- the same exact response that we gave them here in the apartment!
Bouchon Bakery Chocolate Chip and Chunk Cookies
From the Bouchon Bakery Cookbook
Ingredients:
1 1/2 cups + 3 Tbsp all-purpose flour
1/2 tsp baking soda
1 tsp kosher salt
1/2 cup + 2 Tbsp lightly packed dark brown sugar
1 3/4 tsp unsulfured blackstrap molasses
1/2 cup + 1 tsp granulated sugar
2/3 cup 3/8" chocolate 70-72% chocolate
Scant 1/2 cup chocolate chips
5.9 oz unsalted butter, at room temperature
3 Tbsp + 2 1/2 tsp eggs
Directions:
Place flour in a medium bowl.
Sift in the baking soda.
Add the salt (I recommend crushing it between your fingers when you add it).
Whisk together.
Place the dark brown sugar in a bowl.
Add the molasses and granulated sugar.
Mix well, breaking up any lumps.
The mixture will not be smooth.
Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate (it 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 consistence of mayonnaise and holds a peak when the paddle is lifted.
Add the molasses mixture.
Mix for 3-4 minutes, until fluffy.
Scrape down the sides and bottom of the bowl.
Add the eggs and mix on low speed for 15-30 seconds, until just combined.
Scrape the bowl again.
The mixture may look broken, but that's fine.
Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, or until just combined.
Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Add the chocolates and pulse on low speed about 10 times to combine.
Refrigerate the dough for 30 minutes.
Position the racks in the upper and lower thirds of the oven.
Preheat the oven to 325F.
Line two sheet pans with silpats or parchment paper.
Using an ice cream scoop (recommended: 2 1/2 inch ice cream scoop), divide the dough into 6 equal portions (150 grams each). I made some large ones and then made the rest of the dough into smaller ones (see pictures above).
Roll each into a ball between the palms of your hands (you can shape the dough in advance).
The cookies are very large; only bake 3 per sheet.
Stagger the cookies on the pan.
Allow the dough to warm up to room temperature before baking.
Bake until golden brown, 14-16 minutes in a convection oven, 18-20 minutes in a standard oven.
Reverse the positions of then pans halfway through baking.
Set the pans on a cooling rack and cool for 5-10 minutes, then transfer cookies to a rack to cool completely.
The cookies are best the day they are baked, but can be stored in a covered container for up to 3 days.
Bouchon Bakery Chocolate Chip and Chunk Cookies
From the Bouchon Bakery Cookbook
Ingredients:
1 1/2 cups + 3 Tbsp all-purpose flour
1/2 tsp baking soda
1 tsp kosher salt
1/2 cup + 2 Tbsp lightly packed dark brown sugar
1 3/4 tsp unsulfured blackstrap molasses
1/2 cup + 1 tsp granulated sugar
2/3 cup 3/8" chocolate 70-72% chocolate
Scant 1/2 cup chocolate chips
5.9 oz unsalted butter, at room temperature
3 Tbsp + 2 1/2 tsp eggs
Directions:
Place flour in a medium bowl.
Sift in the baking soda.
Add the salt (I recommend crushing it between your fingers when you add it).
Whisk together.
Place the dark brown sugar in a bowl.
Add the molasses and granulated sugar.
Mix well, breaking up any lumps.
The mixture will not be smooth.
Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate (it 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 consistence of mayonnaise and holds a peak when the paddle is lifted.
Add the molasses mixture.
Mix for 3-4 minutes, until fluffy.
Scrape down the sides and bottom of the bowl.
Add the eggs and mix on low speed for 15-30 seconds, until just combined.
Scrape the bowl again.
The mixture may look broken, but that's fine.
Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, or until just combined.
Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Add the chocolates and pulse on low speed about 10 times to combine.
Refrigerate the dough for 30 minutes.
Position the racks in the upper and lower thirds of the oven.
Preheat the oven to 325F.
Line two sheet pans with silpats or parchment paper.
Using an ice cream scoop (recommended: 2 1/2 inch ice cream scoop), divide the dough into 6 equal portions (150 grams each). I made some large ones and then made the rest of the dough into smaller ones (see pictures above).
Roll each into a ball between the palms of your hands (you can shape the dough in advance).
The cookies are very large; only bake 3 per sheet.
Stagger the cookies on the pan.
Allow the dough to warm up to room temperature before baking.
Bake until golden brown, 14-16 minutes in a convection oven, 18-20 minutes in a standard oven.
Reverse the positions of then pans halfway through baking.
Set the pans on a cooling rack and cool for 5-10 minutes, then transfer cookies to a rack to cool completely.
The cookies are best the day they are baked, but can be stored in a covered container for up to 3 days.
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