Bouchon Bakery Chocolate Chunk Cookies Recipe
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.
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.
Nutrition
Calories: 653kcalCarbohydrates: 82gProtein: 6gFat: 36gSaturated Fat: 22gSodium: 319mgFiber: 3gSugar: 52g
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