How to Make Bouchon Bakery Chocolate Chip Cookies

If I could enter a chocolate chip cookie contest, I would make this recipe without a doubt!

These are pretty over the top, in the most perfect way. They are HUGE, as in, you can only bake 3 cookies on an entire baking sheet big, and they might actually get stuck together still.

Bouchon Bakery has always been know for their cookies and this chocolate chip and chunk recipe has to be one of their top sellers. By using both chips and chocolate chunks, they behave differently in the dough and provide varying textures. The chips do not melt, while the chunks do.

For me, homemade chocolate chip cookies always turn out great and amazing and all, but these are on an entirely different planet. Let me know what you think in the comments below!

Cookbook – Bouchon Bakery

Recipe – Chocolate Chunk and Chip Cookies

Ingredients –

All purpose flour – 238 grams
Baking soda – 2.3 grams
Kosher salt – 3 grams
Dark brown sugar – 134 grams
Unsulfured molasses – 12 grams
Granulated sugar – 104 grams
3/8 inch chunks – 70%-72% chocolate – 107 grams – I would arguably say to cut the chocolate a little smaller, this chocolate melts like crazy all over the cookies
Chocolate chips – 107 grams
Unsalted butter – 167 grams – Room temp
Eggs – 60 grams – This may be in between two eggs – measure one egg (~50 grams), then crack another into a separate bowl, whisk, and slowly add to the other mixture to get 60 grams)

Tools –

Stand Mixer
Scale
Baking sheets
Multiple bowls

Step 1 – Get everything ready

Place the flour, baking soda, and salt in a medium bowl. Whisk together to combine, set aside.

Place the dark brown sugar in a bowl, and stir in the molasses and granulated sugar, break up all the lumps you can. Molasses is pretty gnarly to work with, so do the best you can here.

Place the chocolate chunks in a strainer and tap the sides to remove an powdered sugar, which would cloud the cookies. Place in a bowl together with the chips, mix together.

We doubled the recipe, hence the amount of butter here

Step 2 – Make the Batter

Place the butter in the bowl of a stand mixer with the paddle attachment. Turn at low-medium speed to cream the butter, until it is a mayonnaise consistency and holds a peak when the paddle is lifted. Scrape down the sides and bottom of the bowl, add the molasses mixture and mix for 304 minutes, until fluffy. Scrape again, add the eggs on low speed and mix for 15-30 seconds, until just combined. Scrape the bowl again, the mixture may look broken, but they is okay, do not over whip the eggs.

Add the dry ingredients in two additions, mixing on low speed for 15-20 seconds each, or until just combined, scrape the sides and bottom of the bowl to incorporate anything left over. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate the dough for 30 minutes.

Step 3 – Bake Time

Position racks in the upper and lower thirds of the oven, pre heat to 325 F (convection and standard). Line two sheets with silpats or parchment paper.

Divide the dough into six equal portions of 150 grams each. This recipe only yields 6 cookies total, and they are massive! Looking at the dough you kind of think “how is this possibly going to work?”, but it does, trust me. Can you make them smaller? I mean sure, but why? Roll each ball in your bands to get a smooth 150 gram ball, place on the baking sheet. You can only put 3 cookies on each baking sheet, so position the cookies with one in the top left, middle right side, and lower left corner. Bring the dough to room temp before throwing in the oven.

Bake until golden brown, 14-16 minutes in convection, and 18-20 in a standard oven. In a standard oven, I was closer to the 20 minute mark. Reverse the pans halfway through baking. Let cool on the pans for 10 minutes, theses are huge cookies, then transfer to a cooling rack to completely cool.

Enjoy! I split one with 4 people and that was plenty for everyone involved. Let me know what you think in the comments below.

And for the ratings!

Difficulty of ingredients to find – 3/5 stars – A normal trip to the store should work
Perceived difficulty going into the recipe – 2/5 stars – Even though it’s a TK recipe, this is very doable for everyone
Difficulty after recipe – 2/5 stars – No reason anyone can’t do this without following the exact directions
Time taken – 3/5 stars – Less than 2 hours total
Taste – 5/5 stars – Best chocolate chip cookies I have had
Make again? 5/5 stars – no doubt, would in a heartbeat