Bouchon Bakery Chocolate Chunk Cookies are famous for being super chewy, stuffed with chocolate, and being larger than your head.Now, you can make them at home to eat whenever a major cookie craving strikes.
During the start of my blogging career, the Bouchon Bakery cookbook was one of the first cookbooks I ever purchased to study and further understand baking.
I was mesmerized by the beautiful photos and the story behind Thomas Keller’s Bouchon Bakery.
I used his cookbook as a guide for my first trials baking macarons and for understanding core methods for many other pastries.
His chocolate chunk cookies made regular appearances in my kitchen. My family loved how big they were, and I loved all that chocolate goodness.
There are so many tricks to making a good chocolate chip cookie, and the Bouchon Bakery chocolate chunk cookies really nailed down how to get a deliciously chewy cookie every time.
The trick is in the molasses that really gives it that irresistibly chewy center. It also deepens the flavor of the cookies to make them especially good.
The original recipe calls for 30 minutes of chilling the dough before dividing, but, I actually prefer to chill after I’ve already divided the cookie dough.
I use a conventional oven which makes the cookies spread more, so I find this helps prevent the cookies from spreading too much.
If you use a convection oven, you may not need to switch it up at all as the cookies spread less already with convection ovens.
These cookies do not usually get harder over time thanks to the added molasses that keeps them chewy, but I still recommend ensuring you store them in an airtight container.
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Bouchon Bakery Chocolate Chunk Cookies Recipe
Ingredients
- 1 1/2 cups All-Purpose Flour + 3 tablespoons (238g)
- 1/2 teaspoon Baking Soda (2.3g)
- 1 teaspoon Kosher Salt (3g)
- 1/2 cup Dark Brown Sugar + 2 tablespoons (134g)
- 1/2 cup Granulated Sugar +1 teaspoon (104g)
- 1 3/4 teaspoons Unsulfured Molasses blackstrap (12g)
- 3/4 cup Unsalted Butter room temperature (167g)
- 1 jumbo Egg room temperature (60g)
- 2/3 cup Chopped Bittersweet Chocolate or chunks (107g)
- 1/2 cup Semisweet Chocolate Chips (107g)
Instructions
- In a bowl, mix together the flour, baking soda, and salt. Set aside.
- In a mixer, add the brown sugar, granulated sugar, and the molasses. Mix well. The mixture may get a little clumpy, that is okay.
- Add in the butter and beat until light and fluffy. About 2 minutes.
- Add in the egg and beat for about a minute.
- Mix in the flour mixture and mix until just combined.
- Fold in the chocolate chunks and the chocolate chips.
- Chill the cookie dough and shape into six balls that are 150 grams big (or divide into balls, then chill).
- While the dough is chilling, preheat the oven to 350°F.
- Place 2 – 3 balls of cookie dough on a baking sheet and bake for 14 – 16 minutes. The edges should be set, but the centers may still look slightly undercooked. That is normal. Allow to cool on the baking sheet for a minute before transferring to a wire rack.
Notes
- The cookies will vary in how much they spread depending on whether you use a convection or conventional oven. Convection ovens will keep the cookies from spreading too much. These cookies you see here were made with a conventional oven, which does allow for more spreading.