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5.0 from 3 votes

Bouchon Chocolate Chunk Cookies

These are hands-down, my favorite chocolate chip/chunk cookies. As Keller and Rouxel note, the baked cookies are best enjoyed fresh (I love them slightly warm from the oven, when the chocolate is still a bit melty), but can be stored at room temperature for a few days in a tightly-sealed container. I usually don't let them sit for more than two days.Recipe adapted, in language and notes, from Thomas Keller and Sebastien Rouxel (Bouchon Bakery, 2012)

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 (4.5-inch diameter) cookies
Calories: 291 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1-1/2 cups + 3 tablespoons all-purpose flour (238 grams)
  • 1/2 teaspoon baking soda (2.3 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1/2 cup + 2 Tablespoons Dark Brown Sugar (134 grams), lightly packed)
  • 1-3/4 teaspoons unsulfured blackstrap molasses (12 grams)
  • 1/2 cup + 1 teaspoon granulated sugar (104 grams)
  • 2/3 cup bittersweet chocolate chunks (107 grams)
  • 1/2 cup semisweet chocolate chips (107 grams)
  • 3/4 cup unsalted butter, preferably European-style (167 grams), room temperature
  • 3 tablespoons + 2-1/2 teaspoons eggs (60 grams)

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.  In a second bowl, stir together the brown and granulated sugars.  Add molasses and stir to combine.  The molasses will not fully incorporate at this point, but it's best to break up any large lumps that form.
  2. In a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy.  Add the sugar mixture and cream until light and fluffy, about 3 minutes.  Scrape the bowl.  Add the eggs and mix on medium-low just until combined, about 15 seconds.  The mixture might look curdled; this is normal, do not over mix.
  3. Scrape the bowl and add the flour mixture in two parts, mixing until just combined.  Scrape the bowl once more to ensure that all of the flour is incorporated from the bottom.  Add the chocolate chips and chunks and give the mixer about 10 short pulses to combine.  Cover the bowl and refrigerate the dough for 30 minutes.
  4. Preheat oven to 325 degrees (convection or conventional**), with racks in the upper and lower third positions.  Use a large ice cream scoop to divide the dough into 12 equal portions.***  I like to roll the dough into a ball and flatten just slightly (as pictured above) for the best shape.  Place on two parchment- or Silpat-lined baking sheets.
  5. Bake until cookies are golden brown on the edges and just set in the center, 12-14 minutes convection, 16-18 minutes conventional, rotating pans halfway through.  Remove from oven and allow cookies to rest on the pans for about 5 minutes before transferring to wire racks to cool.

Notes

  • **As Keller and Rouxel note, convection ovens will brown the cookies more evenly and they will not spread as much.  The cookies photographed here were baked using convection.
  • ***The original recipe is written for very large, bakery-style cookies that are double the size of those photographed here.  To make gorgeous "gigantic" cookies, divide the dough into 6 equal portions and bake them 3 cookies to a sheet pan for 14-16 minutes convection, or 18-20 minutes conventional.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 45mg (15%) Sodium 250mg (10%) Potassium 122mg (3%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 380IU (8%) Calcium 24mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12(4.5-inch diameter) cookies

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 30g 10%
Protein 2g 4%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 45mg 15%
Sodium 250mg 10%
Potassium 122mg 3%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 380IU 8%
Calcium 24mg 2%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.