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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