Three years ago today, July 9th, a chocolate chip cookie obsession swept the nation after the New York Times posted the famed Jacques Torres Chocolate Chip Cookie recipe. The big deal was: 1) Chilling it for 24 hours makes all the difference and 2) A small sprinkle of sea salt on top takes it up a notch from your standard chocolate chip cookie. I made them, and I loved them. But it made me think, sometimes, a seemingly small adjustment to a standard recipe can be intriguing enough to make people want to bake it and try. Case in point: On May 12th, the husband was answering some emails in the morning while watching the Today Show when Thomas Keller, of Bouchon Bakery was on the show making chocolate chip cookies. He introduced his unique technique: Adding a tablespoon of molasses while you're creaming the butter and sugar. He says it is the key to the richness, moistness, and texture of his chocolate chip cookies. Whattttt??? I do not love molasses, at all, but since it is only 1 Tablespoon and it is really used for texture, not flavor, I needed to give this a try. Let me just tell you... I do love the texture of these cookies. The molasses flavor is not detectable in the final product, and the inside of the cookies is so nice and soft and chewy. Whether or not they are better than the famous NY Times cookie, I will not know until I do a side-by-side taste test (or maybe that it just an excuse to make more cookies).
Thomas Keller's Chocolate Chip Cookies, adapted slightly from Bouchon Bakery as seen on Today Show
2 sticks unsalted butter, room temperature
1 cup dark brown sugar
2/3 cup granulated sugar
1 Tablespoon Molasses
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
3 cups all purpose flour
1 - 2 cups chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment, cream butter for 30 seconds. Scrape down the bowl and continue to beat for 2 minutes.
While that is beating, in a medium bowl, whisk to combine the flour, salt, and baking soda. Set aside.
Add the sugar and molasses and beat on medium 2 minutes and scrape the bowl. Beat for 4 more minutes, scraping the bowl half way through.
Reduce mixer speed to low. In a glass measuring cup or separate small bowl, whisk eggs to beat. Then pour the eggs slowly into the butter sugar mixture. Once fully incorporated, return mixer speed to medium and beat 2 minutes.
Reduce mixer speed to low and add the dry ingredients. When combined, add chocolate chips. Stir only to incorporate, don't overmix.
Scoop on to a parchment lined baking sheet using a 1.5 T scoop. Bake 12 - 18 minutes or until golden brown at the edges.