Mélange À Biscuits Avec Morceaux De Chocolat

Today I was at Williams-Sonoma and saw the Bouchon Bakery Chocolate Chunk Cookie Mix. I instantly thought I needed this. I mean come on its Thomas Keller, everything he makes is good. Also last year I was in Yountville, California and stopped in the Bouchon Bakery. So I paid the $18.00 for the cookie mix and went home. After reading the box I saw it made six large cookies or twelve small cookies. I decided to make the large cookies because I love enormous cookies.

The cookies are made with premium Callebaut Chocolate and Nielsen-Massy Vanilla. The cookies were fairly easy to make, just stick to the recipe. Once the cookies came out of the oven I immediately fell in love. They were a perfect golden brown and were saying “eat me.” The outer portion of the cookie was crispy while the inner portion was soft and chewy. This was truly food porn as Anthony Bourdain would say. Once again Thomas Keller is amazing.

Recipe

For best results, use a European-style butter with at least 83% butterfat.

10 ½ TBS. (5 ¼ OZ. / 165g) Unsalted butter
1 Sugar Packet (Included)
1 Molasses Packet (Included)
1 Egg
1 Cookie Mix Packet (Included)
1 Chocolate Chip and Chunk Packet (Included)

Have all the ingredients at room temperature

Position a rack in the lower third of an oven and preheat to 375˚F (190˚C). If using a convection oven, preheat to 350˚F (180˚C). Line a baking sheet with parchment paper.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and molasses and continue to beat until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg and beat until incorporated, about 1 minute, scraping down the sides of the bowl as needed. Add the cookie mix and beat until incorporated, 1 to 2 minutes, scraping down the bowl as needed. Using a rubber spatula, fold the chocolate chips/chunks into the batter.

Shape the dough into 6 large balls or 12 small balls. Place on the prepared baking sheet, spacing the cookies about 3 inches (7.5 cm) apart. Bake until the cookies are light golden brown and just done in the center, 15 to 17 minutes for large cookies or 12 to 14 minutes for small cookies, rotating the baking sheet 180 degrees halfway through the baking time. If using a convection oven, bake 13 to 15 minutes for large cookies or 10 to 12 minutes for small cookies. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the cookies to the rack. Serve warm or at room temperature. Makes 6 large or 12 small cookies.


Cookie Mix


















Dough


















Rounded Dough


















Fresh Cookies