Chocolate Chunk and Chip Cookies

Name: Chocolate Chunk and Chip Cookies
Prep time: 15 min
Yield: 12
Cuisine: European
Ingredients: 238 grams (1.5 cups and 3 tbsp) of all-purpose flour2.3 grams (0.5 tsp) of baking soda3 grams (1 tsp) of kosher salt134 grams (0.5 cup and 2 tbsp) of dark brown sugar12 grams (1.75 tsp) blackstrap molasses104 grams (0.5 cup and 1 tsp) of granulated white sugar107 grams (2/3 cup) of 3/8 inch chunks of dark chocolate (70-72%)107 grams (0.5 cup) of chocolate chips167 grams of unsalted room temperature butter60 grams (3 tbsp plus 2.5 tsp) of eggs

by GreatMeals April 12, 2021

April 12, 2021 857 views

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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: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

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.

Notes

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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Chocolate Chunk and Chip Cookies

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Chocolate Chunk and Chip Cookies

Ingredients

Instructions

Notes

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