My Favorite Chocolate Chip Cookie Recipe


Everyone has his or her own idea of what a perfect chocolate chip cookie should be like. My perfect chocolate chip cookie is soft, extremely chewy, and with the right amount of crisp on the edges. I am also a fan of dark chocolate chips and chunk in my cookie. I think it balances the sweetness of the cookie dough itself to give that perfect flavor contrast in the whole cookie.

This recipe is adapted from Bouchon Bakery’s cookbook. I added a small amount of vanilla extract because I like a hint of vanilla in my baked goods. I think it is the unsung hero of home-baking. I also increased the amount of chocolate chunks and chips in the recipe.

For this particular recipe, I decreased the total weight of each cookie by half so it would yield more cookies. In the book, it should weigh 150 grams per cookie, but I am not really a fan of cookies that is bigger than my face. Ha ha ha

Chocolate Chunk and Chip Cookie

Adapted from Bouchon Bakery Cookbook


  • 238 g All-Purpose Flour
  • 2.3 g Baking Soda
  • 3 g Salt
  • 134 g Dark Brown Sugar
  • 104 g Granulated Sugar
  • 12 g Molasses
  • 167 g Unsalted Butter, at room temperature
  • 60 g Eggs
  • 5 g Vanilla Extract
  • 150 g Chocolate chunks (70-72% Chocolate couverture), chopped
  • 150 g Chocolate Chips (Bittersweet Chocolate)


    Day before:

  1. Combine flour, baking soda, and salt in a medium bowl.
  2. Mix dark brown sugar, granulated sugar, and molasses. Break down the clumps.
  3. In a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes until it holds a peak. Scrape down the sides and bottom of the bowl.
  4. Add the sugar mixture to the butter, and mix on medium-high speed for 3 minutes. Scrape down the sides and bottom of the bowl.
  5. On low speed, add the eggs and vanilla extract until combined, and mix on medium-high for another 3 minutes. Scrape down the sides and bottom of the bowl.
  6. On low speed, add in two additions the dry ingredients for about 30 seconds. Do not to over-mix the dough.
  7. Fold in the chocolate chips and chunk to the dough.
  8. Weigh and portion 75 grams of cookie dough, and shape it into a ball. It should yield to 12 cookies.
  9. Refrigerate for 24 hours.
  10. Day of:

  11. Preheat the oven to 160°C.
  12. Arrange the cookie dough on a sheet pan lined with parchment paper or Silpat.
  13. Slightly flatten the top of the dough.
  14. Bake for 7 minutes, then rotate the pan 180° and bake for another 7 minutes.
  15. Let it cool on a wire rack.
  16. The cookies are best consumed the day they are baked, but they can be stored in an airtight container for 3 days.

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