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Bouchon Bakery’s Chocolate Chunk Cookies

Chocolate chip cookies with a glass of milk

Bouchon Bakery is my favorite bakery in the whole world.  When my husband and I lived in Newark, NJ, we would frequently visit New York City.  Every time we went to the city, I insisted we go to Bouchon Bakery (even if we weren’t doing anything near there).   Their desserts are that good!

We have since moved away from the East Coast and I frequently make recipes from the Bouchon Bakery cookbook, so I don’t feel like I’m missing out on their delicious bakery treats.

These chocolate chunk cookies are delicious with a rich flavor from the molasses and dark brown sugar.  The recipe uses both chocolate chunks and chips.  When the cookies bake, the chunks melt and the chips soften, but keep their shape.  The texture of the cookie is perfect with slightly crispy edges and a soft and chewy middle.

These chocolate chunk cookies will make your mouth water and they are perfect with a glass of cold milk.

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Ingredients:

Method:

In a medium bowl, combine the flour, baking soda, and salt. Whisk all ingredients together to avoid pockets of bitterness or saltiness.

Next, put dark brown sugar and granulated sugar into a small bowl and stir in the molasses. This won’t become a smooth mixture but break up as many of the large clumps as you can.

Place the softened butter in the bowl of your stand mixer (or a large bowl if using a hand mixer) and use the paddle attachment. Beat the butter on medium-low speed until it is the consistency of mayonnaise. This takes a couple of minutes and allows the butter to more easily mix with other ingredients.

Next, add the sugar mixture and beat on medium-low speed for 3-4 minutes or until light and fluffy. Add the eggs and mix on low speed for approximately 15 seconds or until just combined. Scrape down the bowl to make sure all ingredients are mixed. If the mixture looks broken or curdled at this point, that is ok. It comes together after adding the dry ingredients.

Add the dry ingredients in two additions (this decreases the risk of overbeating and making a mess in your kitchen) until just combined. Fold chocolate chips and chunks into the dough using a spatula and incorporate any dry ingredients from the side of the bowl. Cover the bowl with plastic wrap and put in the fridge to rest for 30 minutes.

While the dough is chilling, preheat your oven to 325˚F and cover your cookie sheets with parchment paper or a silpat. Divide your dough into 12 equal portions. You can either eyeball this or use a scale to measure out 75 grams for each cookie. Roll each portion into a ball and then place on the cookie sheet. These cookies are large so only put 6 on a tray at a time. Allow the cookie dough to come to room temperature before putting in the oven.

Bake the cookies until golden brown, approximately 16 to 18 minutes in a standard oven and rotate the pans halfway through to allow for an even bake.  Remove the cookies from the oven (I love these cute oven mitts from Rosanna Pansino) and allow to cool for 10 minutes on the pan before moving to a cooling rack to cool completely.

This recipe makes 12 chocolate chunk cookies.

Fanned out chocolate chip cookies and one cookie dunked in milk

Enjoy!!

This recipe came from the Bouchon Bakery cookbook.

More Windy City Baker Cookie Recipes:

Bouchon Bakery’s Chocolate Chunk Cookies

Servings: 12 cookies

Ingredients

  • cups + 3 Tbsp (238g) all-purpose flour
  • ½ tsp (2.3g) baking soda
  • 1 tsp (3g) kosher salt
  • ½ cup + 2 Tbsp (134g) dark brown sugar
  • tsp (12g) unsulphured molasses
  • ½ cup + 1 tsp (104g) granulated sugar
  • cup (107g) chocolate chunks (65% to 72% cocoa)
  • ½ cup (107g) semi-sweet chocolate chips
  • 12 Tbsp (167g) unsalted butter, at room temperature
  • 1 large (60g) egg

Instructions

  • In a medium bowl, combine the flour, baking soda, and salt. Whisk all ingredients together to avoid pockets of bitterness or saltiness.
  • Next, put dark brown sugar and granulated sugar into a small bowl and stir in the molasses. This won’t become a smooth mixture but break up as many of the large clumps as you can.
  • Place the softened butter in the bowl of your stand mixer (or a large bowl if using a hand mixer) and use the paddle attachment. Beat the butter on medium-low speed until it is the consistency of mayonnaise. This takes a couple of minutes and allows the butter to more easily mix with other ingredients.
  • Next, add the sugar mixture and beat on medium-low speed for 3-4 minutes or until light and fluffy. Add the eggs and mix on low speed for approximately 15 seconds or until just combined. Scrape down the bowl to make sure all ingredients are mixed. If the mixture looks broken or curdled at this point, that is ok. It comes together after adding the dry ingredients.
  • Add the dry ingredients in two additions (this decreases the risk of overbeating and making a mess in your kitchen) until just combined. Fold chocolate chips and chunks into the dough using a spatula and incorporate any dry ingredients from the side of the bowl. Cover the bowl with plastic wrap and put in the fridge to rest for 30 minutes.
  • While the dough is chilling, preheat your oven to 325˚F and cover your cookie sheets with parchment paper or a silpat. Divide your dough into 12 equal portions. You can either eyeball this or use a scale to measure out 75 grams for each cookie. Roll each portion into a ball and then place on the cookie sheet. These cookies are large so only put 6 on a tray at a time. Allow the cookie dough to come to room temperature before putting in the oven.
  • Bake the cookies until golden brown, approximately 16 to 18 minutes in a standard oven and rotate the pans halfway through to allow for an even bake. Remove the cookies from the oven and allow to cool for 10 minutes on the pan before moving to a cooling rack to cool completely.

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