Chocolate Chunk and Chip Cookies

by GreatMeals

We are baking cookies 🍪 this weekend before the kitchen gets too hot to turn on the oven (in the summer 😅). We are trying a new recipe from the @bouchon_bakery cookbook!  We love @chefthomaskeller and can’t wait to visit @_tfl_ one day ☺️ Once covid is behind us!  In the meantime…we will make chocolate chunk and chip cookies 😋


Chocolate Chunk and Chip Cookies

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


238 grams (1.5 cups and 3 tbsp) of all-purpose flour
2.3 grams (0.5 tsp) of baking soda
3 grams (1 tsp) of kosher salt
134 grams (0.5 cup and 2 tbsp) of dark brown sugar
12 grams (1.75 tsp) blackstrap molasses
104 grams (0.5 cup and 1 tsp) of granulated white sugar
107 grams (2/3 cup) of 3/8 inch chunks of dark chocolate (70-72%)
107 grams (0.5 cup) of chocolate chips
167 grams of unsalted room temperature butter
60 grams (3 tbsp plus 2.5 tsp) of eggs


1. Place the flour in a medium bowl.  Sift in the baking soda.  Add the salt and whisk together.  
2. Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar.  Break up any lumps - the mixture will not be smooth
3. Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate.  Mix with the chocolate chips.
4. Place the butter in the bowl of a stand mixture fitted with the paddle attachment.  Turn to medium-low speed and cream the bower, warm the bowl if needed, until it is the consistency of mayonnaise and holds a peak with the paddle is lifted.  Add the molasses mixture and mix for 3-4 minutes until fluffy.  Scrape down the sides and bottom of the bowl.  Add the egg and mix on loan speed for 15-30 seconds, until just combined.
5. Scrape the bowl again.  Don't overmix the eggs.  Add the dry ingredients in 2 additions.  Mix on low speed for 15-30 seconds after each until just combined.  Add the chocolate and pulse on low about 10 times to combine.  Refrigerate for 30 minutes.
6. Preheat oven to 325 degrees F and line two sheet pans with parchment paper.
7. Divide the dough into 12 equal portions (about 75 grams each).  6 cookies per tray and spread them out as they spread out.
8. Place into a convection oven for 12-14 minutes or 16-18 minutes in a standard oven.  Reverse the position of the pans half way through baking.  Set the pans on a cooling rack and cool for 5-10 minutes then transfer cookies to the rack to cool completely.


The cookies are best the day they are baked but can be stored in a covered container for up to 3 days.

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