Chocolate Chunk and Chip Cookies

2015-01-31

I went back to the Bouchon cookbook in search of an easy dessert I could make. With only an hour of prep time before we had to leave, I decided on a cookie dough that required refrigeration, i.e. left outside in the snow, and could be baked at our friend’s house after dinner.

Having made a few things from the Bouchon Bakery book before, I knew that I’d have to carefully weigh everything, even eggs. The recipe is pretty straightforward though. Here is my mise en place, clockwise from top left: dry ingredients, sugar and molasses, choocolate chunks and chips, and eggs.

Chocolate Chunk and Chip Cookies: Mise en place

The recipe’s a bit fussy in places: Keller wants you to sift the chocolate chunks so that the little bits don’t melt and darken the cookie dough. Even though the quantities are small, it’s not too bad to make this in a stand mixer.

Chocolate Chunk and Chip Cookies: Dough

I didn’t have a #10 scoop, so I mashed together two scoops from a #20 with the assistance of a 3-year old. The dough balls are big. Flattened slightly, they resemble giant hockey pucks. I needed about 23 minutes for them to get nicely browned.

Chocolate Chunk and Chip Cookies

The cookies were soft and slightly chewy, with lots of chocolate in every bite. A single one is almost too much to eat in one sitting, but great for sharing.

Chocolate Chunk and Chip Cookies

While my wife and our friends loved them, I felt these cookies were missing something. There’s no flavourings in this recipe, no vanilla and no espresso powder. I guess it’s meant to be a pure chocolate chip cookie recipe. There is a variation using cocoa powder which I’m going to try next.

Chocolate Chunk and Chip Cookies