This recipe is inspired by Bouchon Bakery's chocolate chip cookies, except it's a "healthier" version. While I've used whole wheat flour, it's got a full dose of butter, so pace yourselves! In accordance to Thomas Keller's precision, you'll need a scale for this recipe. Baking by weight is always advised.
238g whole wheat flour
2.3g baking soda (if you are baking at high altitude, decrease by about +/- 40%)
134g brown sugar
104g granulated sugar
107g 70% bittersweet baking chocolate chunks (I've used Scharffen Berger)
107g semi-sweet chocolate chips
167g butter, room temperature (this is important)
60g eggs (approximately 1/3 of an egg is yolk, so about 20g of yolk and 40g of white)
- In a large bowl, sift the flour and discard the wheat bran that didn't pass through the sifter.
- In the same bowl, sift the baking soda and salt and whisk together.
- In a separate bowl, combine the brown sugar, granulated sugar, and molasses. Mix thoroughly and make sure there aren't any hard brown sugar lumps. The sugar mixture should be loose and soft. If there are any hard lumpy brown sugar, microwave the sugar wrapped in a moist towel. This should soften the brown sugar.
- Measure out the chocolate chunks and chips in another bowl and set aside. Preheat your oven to 325F.
- In your electric mixer with a paddle attachment, whip the butter on medium speed until it looks like mayonnaise and holds a peak. If the butter is still cool, use a blow torch to heat the sides of the bowl (heat in 1-2 second bursts).
- Add the sugar mixture and cream the sugar and butter until soft and fluffy (a few minutes on medium / high speed).
- Remove the butter and sugar mixture, then add the eggs and mix by hand. The mixture may look lumpy and not completely combined. That's okay.
- Add half the flour and mix until combined.
- Add the remaining flour and mix until combined.
- Measure out 75 grams per cookie and roll into a ball.
- Place on silicone baking mats approximately 3 inches apart.
- If you're using a convection oven, bake for about 12-14 minutes, otherwise bake for 18-20 minutes.
- Allow the cookies to cool for 5-10 minutes after removing from oven. Place on cooling rack to cool completely. (Or start eating them!)
- This recipe should yield about 12 cookies. You can save the dough in the refrigerator for a couple days. When the dough has been refrigerated, be sure to bring the dough back to room temperature before baking.