Made my favorite chocolate chip cookies with my tweaks. I've lost count how many times I've

Good to know--made Alton Brown's last time and was underwhelmed

especially after getting the special flour. Not that they were bad, not at all, but guess I was expecting more from them. Need to make CCCookies tomorrow, but with my dead KA (see weekend six) will likely defer those to my SIL (we are making several dozen cookies between us for a family funeral) otherwise I'd be trying them straight away.

Thanks for posting. BTW, I always use dark brown sugar - I never even buy the light. It always seems to add depth to me.

 
I always reduce both sugars, and use semi-sweet chocolate only. I tried it with part 70%, and

as much as I love 70% bittersweet chocolate, didn't like it in the cookies.

These are perfect - crispy on the edges, and chewy in the middle, with a great taste.

 
Good to know about the chocolate

and I'd likely stick with semi-sweet as well to keep them kid/adult friendly. Besides, I have a hard enough time eating any of the semi. If I had the darker I likely couldn't even sneak a taste without setting my heart all a flutter, and not in a good way.

 
Interesting! I just made Thomas Keller's CCC from Bouchon Bakery this week.

I scanned your recipe and it looks VERY similar, only the BB version used less butter for 6 cookies. I ended up scaling the recipe UP to use the 2 sticks of butter that I had already softened and used a smaller scoop to get more cookies for the library.

He says you can replace some of the chocolate with nuts, but I spit on that suggestion. I add TWO kinds of nuts (toasted walnuts and pecans) plus a bit more chocolate chipped from a large block of Callebaut. Ended up using 53%, 60% and 70% chips and chunks.

First taste was good. But the remainder that I formed, froze, semithawed and then baked several days later were OUTSTANDING. Mine didn't spread as much as they claimed it would.

 
Both recipes are from Thomas Keller. The one I posted is from his book Ad Hoc At Home.

 
wigs, here is a link to the original Bouchon Bakery Chocolate Chip Cookie.

Note: Keller weighs out EVERYTHING, including eggs. Break into a bowl, lightly whisk until the whites are blended with the yolks and THEN weigh out the needed amount.

While this is the list of ingredients I used, I scaled up the recipe to make more cookies and used a much smaller amount of dough per cookie.

I also baked the last batch at 350 rather than 325 and liked how those turned out best. Prior to baking, the dough was firm and still slightly frozen in the middle. After baking the dough was lightly browned, the edges were slightly crispy, and the middle was still soft.

(sigh)

http://amandeleine.com/2013/03/06/bouchon-bakerys-chocolate-chip-cookies/

 
Bouchon Bakery Chocolate Chunk & Chip Cookie (bumped up amount)

325 Grams all-purpose flour
3 grams baking soda
4 grams Kosher salt
183 grams dark brown sugar
16 grams unsulfured blackstrap molasses
142 grams granulated sugar
1 cup chunked couverture chocolate
1 C baking chips (this is so some chocolate melts and some stay as chips)
8 oz unsalted butter, room temperature
82 grams eggs
1 C toasted walnuts
1 C toasted pecans

I made 2" diameter x 1/2" thick discs. I preferred how they baked when they were partially frozen as opposed to the fresh dough. I got approximately 24 to 27 cookies {sorry, can't remember the exact amount}

Baked the first batch at the recommended 325 temperature. It took FOREVER for them to brown.

Baked the last batch of partially frozen at 350 for 16 minutes. Perfect.

Directions copied from the other link:
Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together. Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth.
Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate, which would cloud the cookies. Mix with the chocolate chips.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes.
Position the racks in the upper and lower third of the oven and preheat to 325F. Line two sheet pans with Siplats or parchment paper.
Using the ice cream scoop, divide the dough into 6 equal positions, 150 grams each. Roll each one into a ball between the palms of your hands.
The cookies are very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner and the third one in the center, toward the right side of the pan. Bring the dough to room temperature before baking.
Bake until golden brown, 14 to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven, reserving the positions of the pans halfway through baking. Se the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.

 
Excellent! The dark choc keeps them from being too sweet and the creamy nutella

really puts them over the top. I'll definitely make them again.

 
This is what I was thinking of making, with TJs version of Nutella...since I'm not a Nutella fan

 
You must log in or register to reply here.
Back
Top