Thomas Keller - you're my hero. I baked these cookies from your Bouchon Bakery cookbook and they are amazing. You have perfected the bakery style cookie and made it simple enough for the inexperienced baker (like me) to reproduce in their own kitchen. Pure genius.
1 1/2 cups + 3 Tablespoons flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup + 2 Tablespoons dark brown sugar
1 3/4 teaspoons molasses
1/2 cup + 1 teaspoon sugar
2/3 cup chocolate chunks
1/2 cup chocolate chips
11 1/2 Tablespoons butter
3 Tablespoons + 2 1/2 teaspoons eggs
Cream the butter until it reaches mayonnaise consistency.
Place sugars in a bowl with molasses and stir to combine. Add to butter and mix 3-4 minutes until fluffy.
Crack eggs into bowl and combine with a fork. Add to butter mixture and beat 30 seconds.
Sift together flour and baking soda. Add to batter in 2 additions.
Refrigerate dough 30 minutes. Scoop onto silpat lined cookie sheets.
Bake 16 minutes at 325.
These cookies were too good to stand up and eat. I made myself a cup of coffee, sat down for a rest and enjoyed my chocolate chip cookie slowly. Sooo good.