Bouchon Bakery Chocolate Chunk and Chip Cookies

Bouchon Bakery Chocolate Chip & Chunk Cookies - Candy Coated Culinista

Bouchon Bakery Chocolate Chip & Chunk Cookies – Candy Coated Culinista

I pretty much have my own chocolate cookie recipe squared away, but it doesn’t mean I don’t mind trying others recipes. Sometimes other chefs and home chefs alike put in different ingredients that I wouldn’t think of and as I am always striving to learn and grow I gave this recipe a try.

From Bouchon bakery – Sebastien Rouxel & Thomas Keller

Yield/Serving: 12 cookies
Prep Time: 20 min.
Cook Time: 16 min.
Difficulty level is: Easy

• 238 grams all-purpose flour
• ½ tsp baking soda
• 1 tsp salt
• 134 grams dark brown sugar
• 1 3/4 tsp unsulfured blackstrap molasses
• 104 g sugar
• 167 grams unsalted butter, room temperature
• 2/3 cup bittersweet (70-72%) chocolate chunks
• 1/2 cup chocolate chips

1. Whisk together flour, baking soda and salt in a medium bowl.
2. Whisk together the brown sugar, molasses and granulated sugar breaking up any lumps.
3. Using a mixer with the paddle attachment cream the butter until it holds a peak when the paddle is lifted, and add in the sugar mixture and mix for 3 to 4 minutes on medium speed until fluffy. Don’t forget to scrape the sides of the bowl.
4. On low-speed add in the eggs and mix for 15-30 seconds. Don’t overmix or the cookies will spread out too much and scrape the sides of the bowl.
5. Add in half the dry ingredients and mix for 15-30 seconds and then add the remaining dry ingredients until just combined.
6. Cover with saran wrap and chill the dough for 30 minutes.
7. Preheat oven to 325°F and line two baking sheets with parchment paper.
8. Divide the dough into 12 equal portions and place of the cookie sheets leaving space for spreading.
9. Bake for 16 minutes, until golden brown.
10. Let cool for five minutes on the pan and then transfer to a wire cooling rack.
11. Serve

Please Enjoy

My thoughts
This was one of the few recipes I have done where a scale was required, but I learned Bouchon Bakery is all about exact measurement with certain ingredients. To be honest, I was a little underwhelmed with this recipe, as it was a Thomas Keller recipe and people rave about him I was expecting something out of this world. I personally like my cookies better as these weren’t anything special. This was a comment I heard from my testers. I will say though that these were the roundest cookies I’ve ever made. I was worried that the molasses was creating too much of a puddle in the oven, but they turned out perfectly round and cooked. I would use this as a base recipe just for the roundness of the cookie factor and put my spin on it to ramp up the flavour.

Bouchon Bakery Chocolate Chip & Chunk Cookies - Candy Coated Culinista

Bouchon Bakery Chocolate Chip & Chunk Cookies – Candy Coated Culinista


Flourless Almond Butter Triple Chocolate Chip Cookies

Flourless Almond Triple Chocolate Chip Cookies - Candy Coated Culinista

Flourless Almond Triple Chocolate Chip Cookies – Candy Coated Culinista

I made these Monday night on a whim. I left work feeling energized and wanting to bake even though on Sunday I had done 3 recipes during my hectic day: Cupcake Decorating #1, Gluten-Free Brownies and Garlic Dill Butter– (the last two to be posted very soon). I got great reviews from this recipe by Mr. C’s co-workers so this baby is being fast-tracked to post. So his colleagues can enjoy this recipe.

Yield/Serving: 12 cookies
Prep Time: 10 min
Cook Time: 8-12 min
Difficulty level is: Easy

• 1 egg
• 1 ¼ cup almond butter (100% almonds)
• ¼ cup golden brown sugar
• ¼ cup Demerara sugar
• 1 tsp baking soda
• ¼ cup bittersweet chocolate chips
• ¼ cup milk chocolate chips
• ½ cup swirl milk chocolate chips (white & milk chocolate)
• 1 tsp coconut extract

1. Preheat oven to 350°F.
2. Line two cookie sheets with a silicone baking mat or parchment paper.
3. Whisk egg in a large bowl.
4. Add almond butter, sugars and baking soda and combine until well incorporated.
5. Add the chocolate chips and fold until combined.
6. Using a tablespoon, scoop out about one to one and one half tablespoons onto the baking mat or baking sheet.
7. Brush coconut extract onto the top of the cookies and bake in 2 batches of 6 cookies.
8. Bake for 8-12 minutes for a softer cookie. If you would like a crispier cookie increase the cook time by 2 minutes, but keep an eye on the oven.
9. Let cookies cool on the baking mat/parchment paper for 15 minutes, as they will seem too soft. They will require this time to firm up.
10. Transfer to a wire rack to cool completely.

• 3 days later the cookie the almond cookies is still soft. This probably can last 5-7 days in a sealed container at room temperature.

Please Enjoy

I had intended to make almond cookies with flour awhile back along with my PB & JJ Thumbprint & Ultimate Chocolate Chip Cookies, but I felt I was making too many cookies. Mr. C. and I attempted to consume the almond butter but he in particular found it to be “too grainy for (his) taste and was a little dry on its own”. However, in the form of these cookies, this almond butter tasted much better. Mr. C. emailed me at work and said “Your cookies are a hit”. I even got one comment from one of my email subscribers that is also Mr. C’s co-worker: “I love your wife”. With a response like that I can’t help but want to make more treats. I got a big smile from that comment.

My thoughts
Soft, sweet and gooey. This tasted much better than I expected. I am used to making cookies with flour and I also expect when recipes are changed at the base ingredient level they will taste funny. My hopes weren’t high at all, but this time I was really pleasantly surprised. They looked and tasted like cookies and I didn’t miss the flour. The cookies were quite crumbly so maybe the flour is what binds all the ingredients into one cohesive mass. In any event I enjoyed this thoroughly and could taste the lightness to this recipe.

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