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Tuesday, June 11, 2013

Bouchon Bakery's chocolate chunk and chip cookies


I haven't baked cookies since I accidentally thrown my kitchen timer 2 months ago pfffft ! 

Timer to me is essential especially when I'm multitasking - read : baking while lurking online or watching telly or reading chick-lit or cleaning the toilet lol  

You should have seen some overcooked cookies I had before I bought a timer .

Our oven is quiet small so when I bake cookies , I do it by batch - for this recipe alone which I've made 27 cookies , I had to cook those cookies in 6 batches ! Imagine when I bake more than 4 dozen ?! 

Okay , I miss eating cookies and having borrowed Thomas Keller's Bouchon Bakery at the library , I just can't resist trying one cookie recipe ....

Not having some ingredients listed in the book did not deter me from baking these cookies but then I just love to substitute . 

How was the taste ? Nothing special but better than some chocolate cookie recipe that I've tried before .


Recipe adapted from Bouchon Bakery 

Makes six 4-inch cookies ( 150 grams each ) I made a dozen 2 1/4-inch and fifteen 3-inch cookies

My modification in green . Note that the instruction is my modified version 

 239 grams / 1 1/2 cups + 3 tablespoons all-purpose flour 
2.3 grams / 1/2 tsp baking soda
3 grams / 1 tsp kosher salt 1/2 tsp table salt
134 grams / 1/2 cup plus 2 tablespoons dark brown sugar , lightly packed 115 grams
12 grams / 1 3/4 tsps unsulfured blackstrap molasses golden syrup 
104 grams / 1/2 cup plus 1 tsp granulated sugar 80 grams 
107 grams / 2/3 cup 3/8-inch chunks 70% to 72% chocolate 110 grams Lindt milk chocolate 
107 grams / scant 1/2 cup chocolate chips 110 grams Guittard 63% bittersweet
75 grams Ghirardelli white chocolate
167 grams unsalted butter , at room temperature 
60 grams / 3 tablespoons plus 2 1/2 teaspoons eggs 1 egg

* Combine flour , baking soda and salt ; whisk together . In another bowl , combine both sugar and syrup , breaking up any lumps . 

* Combine chocolate chunks and chips .

* Place butter in a large mixing bowl , using a handheld mixer , on medium speed , beat butter until it is the consistency of a mayonnaise and holds a stiff peak when the beater is lifted . Add the sugar mixture and beat for 3 to 4 minutes until light and fluffy . Scrape the sides and bottom of the bowl . Add egg and beat for 15 to 30 seconds or until just combined , scrape bowl again . Add dry ingredient in 2 additions , mixing on low speed for 15 to 30 seconds after each or until just combined , scrape the  sides and bottom of the bowl to incorporate any dry ingredients . Using a large spatula or wooden spoon , add the chocolates , mix to combine . Refrigerate dough for 30 minutes . 

* Preheat oven to 160°C . Line baking sheets with Silpat or parchment paper . 

* Divide dough , 30 grams for 2 to 2 1/2-inch cookie , 50 grams for 3 to 3 1/2 -inch cookie and put into the prepared pans . Bake for 15 to 20 minutes , depending on your oven , or until golden brown . Set pan on the cooling rack and let cool for 5 to 10 minutes then transfer the cookies to the rack to cool completely . 


This post is linked to the blog hop event Cook your Books hosted by Joyce of Kitchen Flavours

                                      cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

18 comments :

  1. Didn't the timer ring when you threw it out? ^-^ ... oh never mind...but seriously...your cookies look so perfect every time!!

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  2. These cookies looks good! I need some now with my mocha ! YUM!

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  3. OMG!!! these look simply delicious - I actually find it quite hard to bake great cookies - but these look absolutely perfect - they wouldn't last 2 minutes in my house!!!
    Mary x

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  4. Sounds sooo good right now, Thanks for sharing the recipe:)

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  5. I do make cookies but I don't blog that often and I can relate to your timer experience. Just last week I baked Mexican cookies with chocolate and nuts in them, same recipe, I just added chocolate as the new ingredient but they came flat and little burnt from bottom as I did not check a little earlier than usual time.

    I love your use of dark and white chocolate in these cookies. They look amazing.

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  6. good morning! i lost my pastry brush recently, searched high and low, i also think i might hv accidentally thrown it away too! love to bite into those white and choc chips!

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  7. Beautifully done! so muft better than mine:D A little oats in there would bame into foaters :P

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  8. Hi Anne,
    I've just bought a new mini kitchen timer at only RM5 from Daisho! The old one, also from Daisho are not working since I dropped it millions of times! hahaha! I know what you mean, I depend so much on the little mini timer too! A little bit lost without my timer!
    When I saw the title of your post with Bouchon Bakery, I am already drooling, this book is on my list to buy, I really like this book when I browsed it from the local bookstore. But since it is so darn expensive, it will just have to wait! I'm constantly checking for the price to drop from Books Depository, missed it the last time! :(
    These cookies looks wonderful and they would be gone in a jiffy in my house! Lovely with a tall glass of cold milk or for me, with hot black coffee!
    Thank you for linking to Cook-Your-Books!

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    1. Joyce , I know you're going to drool over this book ! I kinda expected it lol

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  9. I need to buy this cookbook....and I also need these cookies! They look terrific, Anne!

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  10. So, I am not the only one who accidentally throw things away, my last one was my fruit peeler :)) Must be nice munching into those lovely cookies!

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  11. I only make cookie during CNY, hahaha..so pass over few for me to try out!

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  12. Hi Anne, me too same as Sonia only make cookies during CNY, so I need a dozen please. This one dip in coffee sure very tasty. :)

    Best regards.

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  13. Thank God Anne we do not consume calories just by looking! But then who cares, I need to shift near you...

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  14. Yummy cookies!
    Quick, quick throw some over...lol
    mui

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