Thomas Keller's chocolate chip cookies
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Thomas Keller's chocolate chip cookies

These are THE BEST chocolate chip cookies ever! I've had many chocolate chip cookies in my life, and these still come out on top.
Prep Time25 mins
Cook Time20 mins
Chilling time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 20
Author: Eva Bakes

Ingredients

  • 1 and 1/2 cups plus 3 Tablespoons (238 grams) all-purpose flour
  • 1/2 teaspoon (2.3 grams) baking soda
  • 1 teaspoon (3 grams) salt
  • 1/2 cup plus 2 Tablespoons (134 grams) lightly packed dark brown sugar (I used light brown)
  • 1 and 3/4 teaspoons (12 grams) unsulfured molasses
  • 1 cup plus 1 teaspoon (104 grams) granulated sugar
  • 2/3 cup (107 grams) chocolate chunks (70%-72% dark chocolate)
  • 1/2 cup (107 grams) chocolate chips
  • 5.9 ounces (167 grams) unsalted butter, room temperature
  • 3 Tablespoons plus 2 and 1/2 teaspoons (60 grams) eggs (about 1 large egg)

Instructions

  • In a medium sized bowl, sift together the flour, baking soda and salt. Set aside.
  • In a small bowl, mix together the brown sugar and molasses until no lumps remain. Add the granulated sugar and mix well until the mixture is uniform.
  • In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), cream the butter on medium-low speed for about 2-3 minutes or until the butter appears light and the consistency of mayonnaise. Add the molasses mixture and mix for about 3-4 minutes or until the batter is smooth. Add the eggs and mix on low speed until the eggs are just combined (about 30 seconds).
  • Add the flour mixture in two additions until just combined. Add the chocolate chunks and chocolate chips and mix on low speed for about 5-10 seconds. You don't want to break up the chocolate chunks or chips, so you can do this part by hand if you want.
  • Refrigerate the dough for 30 minutes.
  • Preheat your oven to 325 degrees F (if you have a convection oven, this is preferred; if not, you are still fine). Line two sheet pans with a silicone mat or parchment paper.
  • Use a standard ice cream scoop (or a cookie scoop like I did) and portion out 6 even mounds of dough. These cookies are obviously very big. If you want your cookies smaller, you can do that too. I used a medium cookie scoop and got about 20 regular sized cookies.
  • Scoop the mounds of cookie dough onto your palms and shape them into balls. Transfer the cookie dough balls onto your prepared baking sheet. Be sure to leave at least 2-3 inches in between each ball of dough since they will spread.
  • If you are baking the LARGE cookies at 325 degrees F in a convection oven, bake for 14-16 minutes.
  • If you are baking the LARGE cookies at 325 degrees F in a regular oven, bake for 18-20 minutes.
  • If you are baking the SMALLER cookies at 325 degrees F in a convection oven, bake for 12-14 minutes
  • If you are baking the SMALLER cookies at 325 degrees F in a regular oven, bake for 16-18 minutes.
  • Remove the cookies from the oven and allow to cool for about 5-10 minutes before transferring to a wire rack.

Notes

I used a medium cookie scoop and got 20 "normal" (SMALL in the instructions above) sized cookies. If you follow Thomas Keller's instructions for the LARGE, you will only get 6.
The cookies will keep in an airtight container at room temperature for at least 1 week. They can also be frozen and enjoyed at a later time (just pop it in the microwave for a few seconds).
Source: Bouchon Bakery, by Thomas Keller and Sebastien Rouxel