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Thomas Keller chocolate chip cookies

My version of the famous chocolate chip cookies from Bouchon Bakery, by Thomas Keller.
Prep Time20 mins
Cook Time14 mins
Refrigeration time12 hrs
Total Time12 hrs 32 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Thomas Keller
Servings: 20 cookies
Calories: 250kcal
Author: Gitanjali

Ingredients

  • 240 g flour
  • 2 g baking soda
  • 3 g salt
  • 110 g dark brown sugar either brown cane sugar or muscovado sugar
  • 9 g molasses
  • 90 g white sugar
  • 105 g dark chocolate chunks
  • 105 g chocolate chips
  • 160 g unsalted butter at room temperature
  • 60 g eggs

Instructions

  • Put the flour, baking soda, and salt in a bowl and whisk to blend.
  • Put the brown sugar, white sugar, and molasses in another bowl and mix to incorporate. The mixture will be lumpy but that's ok.
  • Put the butter in the bowl of the standing mixer (with the paddle/leaf attachment). Cream the butter on medium speed until it's very soft and looks almost like mayonnaise. Scrape down the sides of the bowl.
  • Add the sugar+molasses mixture and mix for another 3-4 minutes until it's very creamy. First the mixture will clump up and then it will start to get fluffy. Scrape down the sides of the bowl.
  • Add the eggs and mix on low speed until they're incorporated, not more than 30 seconds. Scrape down the sides of the bowl. It might look very lumpy and kind of broken, but dont worry, that's normal! Scrape down the sides of the bowl.
  • Add half of the flour mixture, and mix on low speed for 15-30 seconds. Scrape down the sides of the bowl.
  • Add the remaining half of the flour mixture, mix on low speed for 15-30 seconds. Scrape down the sides of the bowl.
  • Finally, add the chocolate chips and chocolate chunks, mix on low for 3-5 seconds, just to blend the chocolate chips.
  • Transfer the batter to a glass or plastic container, and refrigerate overnight.
  • Preheat your oven to 160C. Line two baking trays with a silicone mat or parchment paper. Scoop out balls of cookie batter using an ice-cream scoop or a tablespoon, and gently roll them into a ball (the size of a golf ball) before delicately placing the dough on the sheet.
  • Bake for 12-14 minutes, and feel free to rotate the baking tray mid-way if they're not cooking evenly. Let the cookies cool for a couple of minutes on the sheet before transferring them to a cooling rack.
    Note: depending on your oven, you might need to bake the cookies for an extra 2 minutes. Just keep your eye on them!

Notes

Calorie count is approximate