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

Ingredients
• 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

Assembly
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

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Salted Caramel Chocolate Chip Brookie

Salted Caramel Chocolate Chip Brookie - Candy Coated Culinista

Salted Caramel Chocolate Chip Brookie – Candy Coated Culinista

I found the most interesting baking pans the other day and I have now made my first ever brookie. What’s a brookie you ask its part brownie with a cookie in the centre.

Yield/Serving: 6
Prep Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 box of brownie mix, Duncan Hines Salted Caramel Brownie Mix
• 1 large egg
• 1/3 cup water
• 1/3 cup vegetable oil
• 6 cookies

Assembly
1. Preheat oven to 350°F.
2. Lightly spray the brookie pan with non-stick cooking spray.
3. Using an electric mixer empty the brownie mix and add the egg, water and oil.
4. Stir until just combined.
5. Pour in the salted caramel into the brownie mix and combine.
6. Pour brownie mix into the cavity just below the centre island edge.
7. Place cookie on island and then fill the remainder of the cavity with brownie mix.
8. Bake for 30 – 33 minutes or until a cake tester inserted comes out clean.
9. Let cool in pan for 5 minutes and then turn out and let continue to cool of a wire rack.
10. Serve upside down so you can see the cookie along with ice cream or coconut whipped cream.

Tips
• I only had to bake this for about 20 to 25 minutes and it was perfect. Keep watch on the brookie.

Please Enjoy

My thoughts
Decadent and very tasty. This was so simple to make and took no time at all. I of course found it sweet as I had no control as this is a box mix. My taste testers enjoyed them just the same but some also agreed for the most part about the sweetness. I enjoyed my brookie with a scoop of ice cream and could only eat half as this was one big brookie.

Salted Caramel Chocolate Chip Brookie - Candy Coated Culinista

Salted Caramel Chocolate Chip Brookie – Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze - Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze – Candy Coated Culinista

Pinkies up. I think I may have a loose leaf tea addiction! I have one whole shelf dedicated to teas and I really think I need to start finding a way to incorporate teas into my baking and cooking even. My absolute favourite loose leaf teas come from Tealish Fine Teas on Queen St West in Toronto. I saw them at the One of a Kind show a few years back, and ever since a huge portion of my teas come from them. They have such tasty, interesting and inventive flavours – particularly the dessert line of teas, that whenever I am in the area I always make sure I stop in and try a flavour I don’t have a home. As I’m always up to trying something new and fun I tried to add tea into my scones.

Yield/Serving: 8
Prep Time: 20 min
Cook Time: 20 – 25 min
Difficulty level is: Medium

Ingredients
Scones
• ¾ cups 2% milk
• 2 tbsp lemon meringue rooibos tea, to steep in the milk
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• 1 tbsp lemon meringue rooibos tea, finely ground
• ½ tsp sea salt
• Lemon zest from one large lemon
• ½ cup unsalted butter, cold and cut into small pieces
• 1 large egg
• 1 tsp vanilla extract
• 1 cup frozen cranberries
• 1/3 cup mini white chocolate chips
• 2% milk for brushing
Glaze
• 1 cup confectioners’ sugar
• ½ tsp tbsp lemon meringue rooibos tea, finely ground
• 4 tbsp lemon juice

Assembly
Scones
1. Preheat oven to 375°F.
2. Line a cookie sheet with parchment paper.
3. In a small saucepan boil milk and let the lemon meringue tea steep in milk until needed for the recipe.
4. In a large bowl sift together flour, sugar, baking powder, lemon meringue rooibos tea and salt.
5. Whisk in lemon zest.
6. Add in cubed butter and mix by hand, or use a pastry blender or food processor if you have them.
7. In a separate medium sized bowl, whisk together tea infused milk, egg and vanilla extract together.
8. Add in the milk mixture into the flour slowly and bring the dough together.
9. Flour countertop and lightly and knead dough until a ball is formed.
10. By hand flatten the dough out and push in the cranberries and white chocolate chips.
11. Fold dough over again a few times and let all the ingredients incorporate.
12. Shape dough into a 9” circle and cut into 8 wedges and place on cookie sheet leaving a space between each piece.
13. Brush with milk and bake for 20-25 minutes or until lightly browned on top.
14. Let cool completely before adding the glaze.
Glaze
15. In a bowl whisk confectioners’ sugar, tea and lemon juice together and drizzle over cooled scones with a fork.
16. Let glaze set and serve.

Tips
• Use a food processor to mix the dough or a pastry blender. I bought a pastry blender for this recipe and it is the best ten dollars I ever spent. Now when I have to mix by hand I will be using a pastry blender and save my hands.

Please Enjoy

My thoughts
I have never tasted or made a scone before, but if they taste like mine tasted I think I will have more. It was flavourful and complex with the sweet & tartness in the scone. This was a perfect treat with my afternoon tea.

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze - Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze – 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

Ingredients
• 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

Assembly
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.

Tips
• 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

Reviews
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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