My personal preference for chocolate chip cookies are chewy on the inside with a lot of chocolate. I like to add regular chocolate as well as chocolate chips for textural contrast. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.
| Level: | Easy |
| Total: | 1 hr 4 min |
| Active: | 20 min |
| Yield: | 24 servings |
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, softened (80+% fat)
- 2/3 cup light brown sugar
- 1/2 cup sugar
- 1/2 tablespoon Unsulfured blackstrap molasses
- 1 large egg
- 2/3 cup chocolate chips
- 2/3 cup chocolate chunks (70-72% cocoa)
Instructions
- Weigh and measure the flour, baking soda, and salt into a mixing bowl. Set aside. Place butter in the bowl of a stand mixer and mix on low speed until light, airy and creamy, 3 minutes. Meanwhile in a mixing bowl, combine both sugars, then, turn off the mixer and add to the butter. Turn on the mixer and continue beating the butter and sugar, 3 minutes. Add the molasses and continue to beat for 30 seconds. Add the dry ingredients, a bit at a time to just absorb the butter/sugar mixture, followed by the egg until just combined. Add the chocolate chips and the chocolate and mix just until combined. Scrape the outside of the bowl to make sure the dough is fully mixed. Chill for 30 minutes. Preheat the oven to 325 degrees.
- Using an ice cream scoop, scoop dough and place on a baking sheet lined with parchment paper. Alternate the cookies on the sheet so they bake evenly and place in the middle of the oven to bake for 14 minutes.
- Remove to cool on rack.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 306 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 41 mg |
| Sodium | 129 mg |
| Serving Size | 1 of 14 servings |
| Calories | 306 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 41 mg |
| Sodium | 129 mg |
Reviews
I am a new Kitchen Aid mixer owner and I am OBSESSED with these cookies. I appreciated the demonstration video that goes along with this recipe as it made mixing the dough even easier. Get everything ready, let the mixer run on low and add what you need at the right time. This cookie dough is unique. It has a sturdy yet soft consistency without being greasy. The texture is perfect. Slightly crispy on the outside with a wonderful chewy, chocolate center. I don’t have molasses so I use dark pure maple syrup instead. Even without vanilla, they taste INCREDIBLE. Do yourself a favor and buy high-quality chocolate for this. Your friends and family will be impressed.
My favorite chocolate chip recipe!