Chocolate Chip Cookies
from the Bouchon Bakery Cookbook
167g butter, softened
134g (1/2 cup plus 2 tbsp) brown sugar
104g (1/2 cup plus 1 tsp) white sugar
12g (1 3/4 tsp) molasses
238g (1.5 cups plus 3 tbsp) AP flour
3g (1/2 tsp) baking soda
3g (1 tsp) salt
214g (1 cup plus 2 tbsp) chocolate chips (I used a combination of white and semisweet)
Cream together the butter, sugars and molasses. I prefer to use a wooden spoon because this prevents the incorporation of air, making a more dense, chewier cookie. Once the mixture is well combined, add the egg and beat until it is incorporated. Finally add the flour, baking soda, salt and chocolate chips. Mix until the dough forms a ball and you are good to go.
Heat the oven to 325F. Portion the cookies out into the size of your choice. According to the recipe, at Bouchon Bakery this amount of dough makes 6 150g cookies. I managed to get over 20 cookies out of the same batch though and they were a decent size. Not huge but not small either. Also it is very important to note that these cookies spread – a lot. So don’t make the same mistake I did or you will end up with 1 massive cookie on your sheet try, rather than 12 individual ones. Anyways, depending on the size (and your oven), the cookies will take anywhere from 15-20 minutes. 325F is a relatively low temperature so don’t worry, they will still be soft and chewy even if they are in there for 15 minutes (a lot of other recipes call for something like 375F for 8-12 minutes).
Once they are finito, cool on the sheet tray first for a couple of minutes. Then you can finish the cooling on a wire rack. Trying to manipulate hot cookies is never a good idea. They will last up to 3 days covered at room temperature or you can even freeze them to snack on later.