Make these Chewy Chocolate Chip Cookies your new go-to cookie recipe!
I have made this cookie recipe so many times that I have lost count, it is that good! This recipe is from the Bouchon Bakery cookbook. I have made them huge as gifts and also in smaller portions. These are the same cookies used for my Pistachio Ice Cream Cookie Sandwiches
This recipe is different when comparing it to the TollHouse recipe because it uses both dark brown sugar and molasses. If you don’t have dark brown sugar just add a little bit more molasses to the mix. How much? Ok, I honestly eye it till it looks good but if you want exact measurements I would say 2 1/2 teaspoons instead of the 1 3/4 teaspoons.
Chewy Chocolate Chip Cookies
- 1 1/2 cups + 3 TBSP bread flour (or you can use all-purpose) (238 grams)
- 1/2 tsp. baking soda (2.3 grams)
- 1 tsp. salt (3 grams)
- 1/2 cup + 2 TBSP dark brown sugar (134 grams)
- 1 3/4 tsp. molasses (12 grams)
- 1/2 cup + 1 tsp. sugar (104 grams)
- 1 cup chocolate chips (I prefer mini chocolate chips) (214 grams)
- 5.9 oz. butter, unsalted (room temp) (167 grams)
- 1 large egg (60 grams)
- 1 tsp. vanilla extract
- Gather all ingredients and equipment
- In the bowl of a stand mixer, cream together the butter, sugars, and molasses until thoroughly mixed.
- Add the eggs and vanilla to the creamed butter and sugars and mix well. Be sure to scrape the sides and bottom of the bowl and mix again.
- Add the dry ingredients to the mix and blend until combined.
- On the lowest speed add the chocolate chips and mix until just blended.
- Cover the bowl with plastic wrap or place into a plastic container with a lid and refrigerate the dough for 30 minutes.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Using a cookie dough scoop out dough evenly on the sheet tray placing the dough about 2 inches apart. Or if you don't have a cookie dough scoop, portion about 1.5 TBSP of dough.
- Bake for 8-10 minutes.
- Once the cookies are done baking take them out of the oven and bang the cookie sheet two times on the stove or flat surface. This helps the cookies spread (I was taught this at a resort I worked at in Palm Beach) Enjoy!