Ladies and gentlemen, I believe I have found THE ONE.
Let me get down to it: these cookies are the most delicious and the most beautiful chocolate chip cookies I have ever made and put in my mouth. There I said it.
I kind of hate myself right now because my photography does not give justice to just how gorgeous these cookies are! The dark and stormy weather on the day I made these was a glaring contrast to just how bright and delicious these were. But you know what solved all those petty annoyances? A bite of these cookies. Just a bite and I could forget about everything else, and that included nearly forgetting to photograph for this post!
Previously, I had thought the NY Times Chocolate Chip Cookies were the most gorgeous (and also really delicious), with Alton Brown’s The Chewy having the best taste, but here we are with the Bouchon version and I find myself at a loss for words for how seriously good these are.
In my book, anytime a choco chip cookie develops a firm and crunchy exterior with a soft chewy center, it is one step to being the perfect choco chip cookie. This cookie was not only chewy in the center, it was kind of moist and just a little gooey too. Heaven!
Each cookie has both chocolate chips and chunks in them, giving them that satisfying chocolate flavour with an underlying current of sweet caramel. However I loved that tiny kick of tang the cookies had thanks to what I think is the secret ingredient that makes these cookies so good– molasses. (It’s also responsible for the chewiness I think.)
But as with most great choco chip cookie recipes, this one also requires quite a bit of time in the fridge before baking. I have seen someone make the NY Times recipe just refrigerating the cookies for an hour instead of the 24 to 48 hour “marinating time”, and according to her it was just as delicious. I wonder what effect no longer refrigerating will have applied to this particular recipe. But to tell you the truth, I actually don’t mind the wait, as long as I know I’m about to have these babies at the end of that road.
Makes anywhere from 6 giant cookies to 24 regular-sized ones
- 238 grams (1 1/2 cups + 3 Tablespoons) all-purpose flour
- 2.3 grams (1/2 teaspoon) baking soda
- 3 grams (1 teaspoon) kosher salt
- 134 grams (1/2 cup + 2 Tablespoons lightly packed) dark brown sugar
- 12 grams (1 3/4 teaspoons) unsulfured molasses
- 104 grams (1/2 cup + 1 teaspoon) granulated sugar
- 107 grams (2/3 cup) 70% to 72% chocolate, cut into 3/8-inch chunks
- 107 grams (scant 1/2 cup) chocolate chips
- 167 grams (5.9 ounces) unsalted butter, room temperature
- 60 grams (3 Tablespoons + 2 1/2 teaspoons) eggs
- 1. Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together. Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth.
- 2. Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate, which would cloud the cookies. Mix with the chocolate chips.
- 3. 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 consistency of mayonnaise and holds a peak when the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluffy.
- 4. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
- 5. Add the dry ingredients in 2 additions, mixing on low speed for 15 to 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 chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes.
- 6. Position the racks in the upper and lower third of the oven and preheat to 325°F (165°C). Line two sheet pans with Siplats or parchment paper.
- 7. Using an ice cream scoop, divide the dough into 6 equal positions, 150 grams each for large cookies. For smaller cookies, divide into 12 equal portions of 75 grams each (or if even smaller cookies are desired, divide into 24 portions).* Roll each one into a ball between the palms of your hands.
- 8. For large cookies, bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner and the third one in the center, toward the right side of the pan. For smaller cookies, bake 4 up to 6 cookies at a time, making sure to space them at least 2 inches apart. Bring the dough to room temperature before baking.
- 9. Bake until golden brown, 14 to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
- Storage: The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
- * I divided my cookies using a tablespoon and they yielded a little over 24 pieces the same size as Chips Ahoy's.