BOUCHON BAKERY STYLE DARK DOUBLE CHOCOLATE CHIPPERS
 
Prep time
Cook time
Total time
 
The author cautions against using either just chunks or morsels -- the combination is optimal, ensuring that your cookies are neither too thin or too soft. She also recommends staying within the range of cacao percent (and that presented no problem for me). ENJOY.
Author:
Recipe type: cookie
Serves: 16 cookies
Ingredients
  • ¾ C. unbleached all-purpose white flour
  • ½ C. plus 1 Tbs. good-quality Dutch-process cocoa powder, sifted after measuring if lumpy
  • 1 tsp. baking powder
  • 10 Tbs. (1¼ sticks) unsalted butter, slightly softened and cut into chunks
  • ⅔ C. packed dark brown sugar
  • 2 Tbs. granulated sugar
  • 2 tsp. molasses
  • 2 tsp. vanilla extract
  • 1 large egg, at room temperature
  • 3½ oz. 55 to 70 perscent cacao semisweet or bittersweet chocolate, chopped into morsel-sized chunks (generous ½ C.)
  • ⅔ C. gourmet-quality semisweet or bittersweet chocolate morsels (do not substitute chocolate chunks)
Instructions
  1. Position a rack in the middle of the oven: preheat oven to 350 degrees. Line several large baking sheets with baking parchment.
  2. In a medium bowl, thoroughly stir together the flour, cocoa powder, baking powder and salt.
  3. In a mixing on medium speed, beat the butter until well blended and smooth, about 1 minute.
  4. Add the brown and granulated sugars, molasses, and vanilla; beat until thoroughly incorporated and the mixture is well blended. Beat in the egg until thoroughly incorporated. Add the flour mixture, beating or stirring, just until evenly incorporated. Stir in the chopped chocolate and chocolate morsels.
  5. If the dough seems soft, let it stand to firm up for 5 to 10 minutes (in fridge).
  6. If the dough is crumbly, gradually mix in a teaspoon or two of water until it holds together.
  7. On a sheet of wax paper, with well-greased hands, divide it in half. Then shape each half into 8 or 9 balls, spacing about 3 inches apart on the baking sheets. With a lightly greased palm, press down until the balls just slightly flatten.
  8. Bake (middle rack) one sheet at at time for 8 to 11 minutes, just until the cookies are beginning to feel firm when pressed at the edges; be very careful not to overbake. Transfer to a wire rack and let stand for 3 or 4 minutes. Transfer the cookies to racks and let cool completely.
Recipe by Portland Sampler at https://portlandsampler.com/dark-double-chocolate-chippers/