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)
- Combine flour, baking soda, and salt in a medium bowl.
- Mix dark brown sugar, granulated sugar, and molasses. Break down the clumps.
- 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.
- 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.
- 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.
- On low speed, add in two additions the dry ingredients for about 30 seconds. Do not to over-mix the dough.
- Fold in the chocolate chips and chunk to the dough.
- Weigh and portion 75 grams of cookie dough, and shape it into a ball. It should yield to 12 cookies.
- Refrigerate for 24 hours.
- Preheat the oven to 160°C.
- Arrange the cookie dough on a sheet pan lined with parchment paper or Silpat.
- Slightly flatten the top of the dough.
- Bake for 7 minutes, then rotate the pan 180° and bake for another 7 minutes.
- Let it cool on a wire rack.
- The cookies are best consumed the day they are baked, but they can be stored in an airtight container for 3 days.