Chocolate chunk and chip cookies from Bouchon Bakery (page 34) by Thomas Keller and Sebastien Rouxel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 27, 2021

    I made 1/2 recipe to use up a partial egg - which was only 3 (!) massive cookies. Surprisingly there is no vanilla and I worried the flavor would be lacking, but it wasn't. My family thought these were awesome and loved getting one enormous cookie each to either eat all at once or save some for later.

  • yassoma on August 18, 2016

    These were good cookies, but nothing special. I much prefer the chocolate chunk cookies in Sugar Rush, they're the best IMO.

  • thekitchenchronicles on January 15, 2015

    These might be the best cookies I've ever made. I always bake from the Bouchon Bakery book with the exact measurements he provides vs. cups and teaspoons and the result is generally spectacular! These are rich, chewy, crispy and totally indulgent. Wrote them up on my blog here: http://www.thekitchenchronicles.com/2015/01/15/chocolate-chunk-and-chip-cookies/

  • twoyolks on January 01, 2014

    The dough for these cookies was very loose and crumbly. I made the smaller sized cookies. The cookies never flattened to a normal chocolate chip cookie shape. The cookies also turned dark brown from the chocolate chunks (despite shaking the chocolate chunks per the recipe).

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