Wednesday, February 4, 2015

Giant Chocolate Chunk and Chip Cookies

Giant Chocolate Chunk and Chip Cookies | Call Me Fudge
I only like chocolate chip cookies when they're fresh out of the oven.  After they've cooled down and hardened, I pretty much don't eat them.  (Of course, sometimes I'll munch on one despite their imperfect state...I'm not a monster!)

This doesn't mean that I don't eat a lot of cookies, this just means I binge when they're still warm and gooey.
Giant Chocolate Chunk and Chip Cookies | Call Me Fudge
So this recipe from Thomas Keller's Bouchon Bakery is pretty much perfect for me.

The first reason being that they are delicious and soft and melty and just generally perfect.  The dark chocolate chunks balance out the (sometimes overly) sweet cookie dough and they melt down and ooze out while the chocolate chips maintain their shape a little better.  Texture heaven.
Giant Chocolate Chunk and Chip Cookies | Call Me Fudge
The second reason is that it only makes 6 cookies.  6 GIANT cookies!  I can definitely eat 6 fresh, chocolate chip cookies right out of the oven.*

*I'm kidding - each of these cookies is about the equivalent of 6 regular cookies.
Giant Chocolate Chunk and Chip Cookies | Call Me Fudge
Recipe slightly adapted from Thomas Keller
167 grams butter, room temperature
134 grams brown sugar
104 grams white sugar
60 grams eggs
238 grams flour
2.3 grams baking soda
3 grams salt
107 grams chocolate chunks
107 grams semisweet chocolate chips
coarse sea salt

1.  Beat butter, brown sugar and white sugar together until light and fluffy.  Beat in eggs one at a time.

2.  Sift together flour, soda and salt then slowly add to the butter mixture.

3.  Stir in chocolate chunks and chocolate chips.

4.  Divide dough evenly into 6 parts then roll into a ball.  Disperse 3 at a time on a cookie sheet lined with parchment paper.

5.  Sprinkle each cookie with a little bit of coarse sea salt.

6.  Bake at 325˚ for 14-16 minutes.  Remove the pans from the oven and set on a cooling rack.  Cool cookies on the baking sheet for 5-10 minutes then remove to the cooling rack to cool completely.

*Note: The ingredients are measured by weight rather than volume in order to take out some of the guesswork (according to Thomas Keller).

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