Chocolate Chunk Cookies

238g (1.5 Cups + 3 Tbsp) All-Purpose Flour
2.3g (1/2 Tsp) Baking Soda
3g (1 Tsp) Kosher Salt
134g (1/2 Cup + 2 Tbsp) Dark Brown Sugar
12g (1 3/4 Tsp) Unsulfured Blackstrap Molasses
104g (1/2 Cup + 1 Tsp) Granulated Sugar
107g (2/3 Cup) Chocolate Chunks
107g (Scant 1/2 Cup) Chocolate Chips
167g (5.9 Oz) Unsalted Butter-Room Temperature
1 Extra Large Egg (60g)

Sift the baking soda into the flour.
Add the kosher salt and whisk to combine.

In a separate bowl, combine the dark brown sugar, granulated sugar, and molasses.

Combine the chocolate chips with the chocolate chunks.

Prepare a stand mixer fitted with a paddle.
Add in the room temperature butter.

Cream the butter at medium low speed until it has the consistency of mayonnaise.

Add in the sugar and molasses mixture.
Mix together for 3-4 minutes until fluffy.

Scrape the bottom of the mixing bowl.
Add the egg.

Mix on low speed for 15-30 seconds

Add the flour mixture in 2 separate additions.
Mix for 15-30 seconds after each addition.

Add in the chocolate.

Pulse 10 times until the chocolate is just combined.
Refrigerate the dough for 30 minutes.

Preheat a standard or convection oven at 325 degrees.
Prepare two baking sheets by lining it with parchment papaer
Roll the dough with the palm of your hands into 75g balls.
You should have dough for 12 cookies.
Bake for 14-16 minutes (convection) or 18-20 minutes (standard).

Remove the cookies from the oven.
Allow it to cool on the baking sheet for 5 to 10 min
Transfer the cookies to a cooling rack to finish cooling.



Bouchon's Chocolate Chunk Cookie

Printable Recipe
  1. Sift the baking soda into the flour.
  2. Add the kosher salt and whisk to combine.
  3. In a separate bowl, combine the dark brown sugar, granulated sugar, and molasses.
  4. Combine the chocolate chips with the chocolate chunks.
  5. Prepare a stand mixer fitted with a paddle.
  6. Add in the room temperature butter.
  7. Cream the butter at medium low speed until it has the consistency of mayonnaise.
  8. Add in the sugar and molasses mixture.
  9. Mix together for 3-4 minutes until fluffy.
  10. Scrape the bottom of the mixing bowl.
  11. Add the egg.
  12. Mix on low speed for 15-30 seconds.
  13. Add the flour mixture in 2 separate additions.
  14. Mix for 15-20 seconds after each addition.
  15. Add in the chocolate.
  16. Pulse 10 times until the chocolate is just combined.
  17. Refrigerate the dough for 30 minutes.
  18. Preheat a standard or convection oven at 325 degrees.
  19. Prepare two baking sheets by lining it with parchment paper.
  20. Roll the dough with the palm of your hands into 75g balls.
  21. Arrange 6 balls of dough on each baking sheet.
  22. Bake for 14-16 minutes (convection) or 18-20 minutes (standard).
  23. Remove the cookies from the oven.
  24. Allow it to cool on the baking sheet for 5 to 10 minutes.
  25. Transfer the cookies to a cooling rack to finish cooling.

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