These are hands-down, my favorite chocolate chip/chunk cookies. As Keller and Rouxel note, the baked cookies are best enjoyed fresh (I love them slightly warm from the oven, when the chocolate is still a bit melty), but can be stored at room temperature for a few days in a tightly-sealed container. I usually don't let them sit for more than two days.Recipe adapted, in language and notes, from Thomas Keller and Sebastien Rouxel (Bouchon Bakery, 2012)
3/4cupunsalted butter, preferably European-style(167 grams), room temperature
3tablespoons+ 2-1/2 teaspoons eggs*(60 grams, or 1 jumbo egg)
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a second bowl, stir together the brown and granulated sugars. Add molasses and stir to combine. The molasses will not fully incorporate at this point, but it's best to break up any large lumps that form.
In a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add the sugar mixture and cream until light and fluffy, about 3 minutes. Scrape the bowl. Add the eggs and mix on medium-low just until combined, about 15 seconds. The mixture might look curdled; this is normal, do not over mix.
Scrape the bowl and add the flour mixture in two parts, mixing until just combined. Scrape the bowl once more to ensure that all of the flour is incorporated from the bottom. Add the chocolate chips and chunks and give the mixer about 10 short pulses to combine. Cover the bowl and refrigerate the dough for 30 minutes.
Preheat oven to 325 degrees (convection or conventional**), with racks in the upper and lower third positions. Use a large ice cream scoop to divide the dough into 12 equal portions.*** I like to roll the dough into a ball and flatten just slightly (as pictured above) for the best shape. Place on two parchment- or Silpat-lined baking sheets.
Bake until cookies are golden brown on the edges and just set in the center, 12-14 minutes convection, 16-18 minutes conventional, rotating pans halfway through. Remove from oven and allow cookies to rest on the pans for about 5 minutes before transferring to wire racks to cool.
*If you don't have jumbo eggs and are using large or extra-large, break two eggs into a small bowl and lightly beat before measuring the amount needed for this recipe.**As Keller and Rouxel note, convection ovens will brown the cookies more evenly and they will not spread as much. The cookies photographed here were baked using convection.***The original recipe is written for very large, bakery-style cookies that are double the size of those photographed here. To make gorgeous "gigantic" cookies, divide the dough into 6 equal portions and bake them 3 cookies to a sheet pan for 14-16 minutes convection, or 18-20 minutes conventional.