Bouchon Bakery chocolate chip cookies

Thursday, July 18

Bouchon Bakery chocolate chip cookies | une gamine dans la cuisine


I never get hot. I'm that annoying person who is hugging their legs whilst bundled up in a sweater as soon as someone turns on the AC. Hi. Thanks to the current heat wave, everything has changed. This charmingly behind-the-times farm house does not have central air. For the last three days the small of my back has never been completely dry and my thirty-something forehead is back to the perma-shine of teenage years. Baking and cooking are out of the question - I actually had fast food two days in a row (something I haven't done in since college!). Thankfully I'm stocked up on Tums, bottled water, whiskey sour essentials, and "House of Cards" videos.

I did manage to eek out a batch of cookies. And when I say eek, I mean e e e e...k. Moving around my kitchen with the oven on feels like walking through molasses. The cookie dough was only supposed to be refrigerated for 30 minutes - it ended up chilling for two days. I'm not sure what the cookies would have been like after only 30 minutes, but after 48 hours of marinating they achieved star status.

On a side note (in case you were wondering), my cats are fine. They rotate from cool spot to cool spot on the wood floor and sleep a bit longer after playing with the hopefully invisible mice. Niles is currently perched on "his" window throne with a light fan breeze blowing on him. I recently read that it's good to wet their paws with a cloth to help keep them cool. This is not happening again. Ever. My legs look like I skipped through a barbed wire meadow. :P



Bouchon Bakery chocolate chip cookies | une gamine dans la cuisine


Thomas Keller is a genius. This recipe is adapted from his Bouchon Bakery cookbook, the only detours taken were a few extra tosses of chocolate chunks, swapping pure maple syrup for molasses, and adding a small amount of my beloved almond extract. Also, as stated above, my cookie dough was in the refrigerator for two days - the original recipe only calls for 30 minutes of refrigeration time. As a result my cookies may not have spread out as much as planned, but I love a nice, thick chocolate chip cookie! The cookies have the coveted chewy middles and a light crisp at the very edges of the edges. I'm not sure if it was the intoxicating heat, or the fact that I was craving something homemade, but these cookies were exquisite. (Past tense. They're gone now. Sadly.)


I mentioned before that I'll never get tired of trying new chocolate chip cookie recipes. It's growing increasingly difficult to determine which is my favourite but lets just say that this recipe is currently near the top. Please don't ask me to include field notes. That field is too hot and buzzing with bees and stinging, sharp blades of grass - and quite frankly I'm almost too lazy to even write. My ability to write/think/move has flown out the window and into the sluggish air. All I want to do right now is sit under the uncomfortably loose ceiling fan and finish watching House of Cards - and pine for an ice cream machine (maybe more cookies too!). 


Bouchon Bakery chocolate chip cookies | une gamine dans la cuisine



Bouchon Bakery chocolate chip cookies
makes 12 -14 large cookies

ingredients
238 grams (1 1/2 cups + 3 Tablespoons) all purpose flour
2.3 grams (1/2 teaspoon) baking soda
1/2 teaspoon kosher salt
134 grams (1/2 cup + 2 Tablespoons lightly packed) dark brown sugar
12 grams ( 1 3/4 teaspoons) pure maple syrup
104 grams (1/2 cup + 1 teaspoon) granulated sugar
107 grams (2/3 cup) 70% chocolate chunks 3/8 inch (I used about 1 1/4 cups)
107 grams (scant 1/2 cup) chocolate chips
167 grams (5.9 ounces) unsalted butter, room temperature
60 grams ( 3 Tablespoons + 2 1/2 teaspoons) eggs {That's a roundabout way of saying 1 jumbo-size egg}
1 teaspoon pure almond extract
Sea salt (for sprinkling)

method
Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together; Set aside.

In a separate small bowl, stir together the brown sugar, maple syrup, and granulated sugar - breaking up any lumps; the mixture will not be completely smooth.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the syrup mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.

Add the egg and almond extract 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. {Note: Because of the stifling heat wave, I did not want to contend with a hot oven. My cookie dough was in the fridge for two days so my cookies may not have spread out as much as originally planned.}

Position the racks in the upper and lower third of the oven and preheat to 325 F. Line two sheet pans with Siplats or parchment paper.

Using an ice cream scoop, scoop out large mounds of dough (each one should weigh about 75 grams for a total of 12-14 cookies). Roll the mounds into a ball between the palms of your hands.

Since the cookies are large, only place about four on each cookie sheet - leave at least 3-inches of space between each cookie and sprinkle with sea salt.

Bake until golden brown, 14 to 16 minutes, rotating the pans halfway through baking. {Note: The cookies will look undercooked - that's okay. They will set up perfectly once they have cooled off.}  Set the pans on a cooling rack and cool for 8-10 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.

adapted from Thomas Keller's Bouchon Bakery Cookbook

32 comments:

  1. I feel exactly as hot as you - perhaps even hotter, because I DO mind the heat. I bought premade food for dinner tonight too, because I just couldn't stand the thought of making something myself. Even making a decision about what to make seemed like too much work.
    Your cookies look awesome!

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  2. Yikes, I can imagine that cats are not so fond of wet paws! (Speaking of cute cats, please look up bluebell_and_lila on Instagram, I'm obsessed!).

    As for these cookies, they look so delightfully plump. 48 hours is a long time to wait, but these look worth it!

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  3. Good luck with the heat! It has been quite unbelievable out there recently.

    These cookies look delicious. I've made the original version from the cookbook, but these look like they might be even better. I'm obsessed with almond extract as well! Definitely going to try adding a dash to my next batch of chocolate chip cookies.

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  4. pure maple syrup for molasses - can't go wrong with either, or with adding all those big, lumpy, bumpy chocolate chips and chunks - incredible. And almond extract - I just made cookies with it yesterday. Love it.

    And I am that person who NEVER wants the A/C on and brings a light sweater everywhere I go. I went to the mall the other day for about an hour thinking it's the middle of the summer, I dont need a sweater! Wrong. An hour later the sun was setting and the air was cool and dry and I was...cold! lol

    This book. I don't own it, need to finally order it!

    Pinned!

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  5. Beautiful and well written post, Valerie! And, your chocolate chip cookies look divine. The 48 hour chill served them well for a nice, thick bite. Mmm! I just feel bad that you and your kitties are in a swelter. :( Hope things cool off soon. Enjoy House of Cards. Haven't indulged in it yet. But, it garnered some Emmy nods, I see. Love your photography, girl! xo

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  6. Your cookies turned out beautiful! I've been meaning to try this recipe out too--so many to choose from in his book! I love a good chocolate chip cookie.

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  7. I have the A/C on full blast... upstairs it's hot...downstairs it's super cold! Blankets and socks kinda cold. But because the bedrooms are upstairs, we have to suffer...girl needs to sleep. Comfortably.

    The cookies look delicious! All studded with a healthy amount of chocolate chips... :-) just look at them... nom nom nom!!!

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  8. Fantastic cookies! They look incredibly tempting and ever so perfect. A very interesting recipe which I'll have to try someday.

    Cheers,

    Rosa

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  9. My first visit to your blog, and I'm so happy to have found you! Beautiful post and gorgeous photos... Sorry to hear you're suffering through the heat, I have been known to bake at 1 in the morning in the summer just to get my baking fix.. Need to get this cookbook, love the cookies..

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  10. i have been craving choc chips for a while now - this is another sign i should just make it :) on a side note, I hate being cold and I am always hovering the space heater in my office too .

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  11. I never tire of trying new chocolate chip cookies recipes either. I have tried a couple recipes in the book already. How about fans, I live in an area where a/c is mandatory. Hope you stay cool over here. I saw the pic of these the other day and I was thinking they were going on the must try list.
    -Gina-

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  12. oh my gosh woman!
    I haven't baked in days!
    My oven and me? Noooo way.
    It's so hot and so humid here.
    Send me these cookies? Be a dear. lol
    Have a great weekend!

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  13. Yes, hot here too (108 right now), but we have air (three units up on the roof, last owner seemed obsessed with driving down the temps. Always extra speed for baking cookies though. Thanks

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  14. Hey summer lover ;) That sticky, shiny feeling is how my house is most of summer too, so I definitely sympathize...and chuckle at the picture of you trying to dampen your cats' paws! Cookies are worth any amount of heat, especially cookies like this.

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  15. As always Valerie, you make me CRAVE whatever you have made. Cookies are definitely on my mind now.

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  16. They need a moment to wait for but looks that it's worth it. It's super hot over here as well, but it's ok, I like when it's hot, it gives me ideas for delicious refreshments :)

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  17. I could use a batch of chocolate chip cookies in my life!
    Heat or no heat the chocolate chip cookies must be baked ;)

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  18. My birthday is in a week, so I figure I need to bake delicious goods all week to celebrate. These will be a delicious start to my sugar filled week. I'm definitely the opposite of you - I'm always hot! Hope your legs heal soon lol

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  19. Hope you are getting some relief from the heat or at least soon. Even though it is hot outside, these cookies look like they were worth a few degrees of heat in the kitchen. YUM!

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  20. Oh these look absolutely divine, I am definitely feeling a choc chip cookie in my very near future..thanks for sharing this amazing recipe!

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  21. I know what you mean being hot, in the South where I live Summers are always really hot and humid, it wouldn't bother me much if I had a beach but no such luck. Chocolate chip cookies are everyone's fav and these look very good. Stay cool:)

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  22. i have a space heater going in my office at work because they have the AC cranked, because my space heater is on. it's a vicious cycle.

    and it always seems that when it's so super hot, the oven is on too... and for chocolate chip cookies, all the better reason!

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  23. It is so hot here!! Luckily we have AC, or I would be moving :)
    I am always on the lookout for new CCC recipes. I have a go to, but I love trying new recipes!

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  24. ah, you fell on Mr Keller's spell too, I reckon:P..its such an enchanted book isnt it and your cookies are looking delicious!

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  25. Hope the weather is more agreeable for you, Valerie. I don't do well in hot weather. I'd rather be in a sweater in cooler days. :)

    Tasty and beautiful looking cookies. I'm going to have to try that recipe from that cookbook (still haven't made anything from my copy yet!).

    Have a lovely week!

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  26. Reading your post reminded me of my mum, she's the one who's always cold, while everyone else is searching for a fresh breeze.
    It's been incredibly hot here too, but I'd rather have a hot summer than a rainy one :)

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  27. These look fabulous! I almost always chill my dough for 2 days at least so I'm a huge fan of how that typically turns out.

    And this heat... ah baking was not so pleasant last week!

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  28. What brand of chocolate chips did you use

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  29. @Anon: It's a mix of Baker's semi-sweet chocolate - cut into large chunks, and Ghirardelli chocolate chips (70% cacao). But I have a feeling that these cookies would be fabulous with just about any brand. :D

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  30. I love how the measurements are in grams here! Yay. :)

    And these cookies look insane. I have to try them!

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  31. I really like your writing style Valerie.

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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