Baking Chocolate Chip Cookies...making small things with great love!

No two chocolate chip cookie recipes are alike

I like chocolate chip cookies and I love this recipe from

 The Bouchon Bakery Cookbook, which, I got  as an early Christmas gift.

You must follow the recipe very carefully.

However, to suit my taste, I replace the kosher salt with a coarser salt. I also reduced the sugar by 2 tablespoons. I know that some of my friends count the calories so,

 I made 70 g. cookies instead of 150 g. and they took 15 minutes to bake at 325 F 
regular oven.

It is important that you use the two different types of chocolate. 
That makes this recipe so good.
If you have no time to go to Bouchon Bakery,
 these homemade cookies will make a lovely gift.

Happy Holidays!

Chocolate Chunk and Chip Cookies

Ingredients:

238 grams (1 1/2 cups + 3tbsp) all purpose flour
2.3 grams (1/2 tsp) baking soda
3 grams (1 tsp) kosher salt
134 grams (1/2 cup + 2tbsp lightly packed) dark brown sugar
12 grams ( 1 3/4 tsp) unsulfured blackstrap molasses
104 grams (1/2 cup + 1 tsp) granulated sugar
107 grams (2/3 cup) 70% chocolate chunks 3/8 inch
107 grams (scant 1/2 cup) chocolate chips
167 grams (5.9 ounces) unsalted butter, room temperature
60 grams ( 3 tbsp + 2 1/2 tsp) eggs

 

Directions:

Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together.

Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth.

Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate, which would cloud the cookies. Mix with the chocolate chips.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).

Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes.

Position the racks in the upper and lower third of the oven and preheat to 325F. Line two sheet pans with Siplats or parchment paper.

Using the ice cream scoop, divide the dough into 6 equal positions, 150 grams each. Roll each one into a ball between the palms of your hands.

The cookies are very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner and the third one in the center, toward the right side of the pan. Bring the dough to room temperature before baking.

Bake until golden brown, 14 to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven, reserving the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.

Thomas Keller's Bouchon Bakery

Hand-carved wooden Santa Claus ornament from New Brunswick, Canada

 
 

Whenever you give someone a present or sing a holiday song, 

you're helping Santa Claus.

To me, that's what Christmas is all about. Helping Santa Claus!

LOUIS SACHAR, Wayside School Gets a Little Stranger