Thomas Keller’s Chocolate Chip Cookies

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If you haven’t already baked these cookies that have taken the food blog world by storm, you must drop everything and make them NOW. Seriously, they caused an existential crisis in me. They are that GOOD.

At first, you take a bite and think: “it’s a chocolate chip cookie. it’s good” and then the flavor hits. AMAZING. It’s like an EVIL TWIN of the standard chocolate chip cookie. A little darker, a little mysterious, and very irresistible. And I’ve always been drawn to the bad boys. The recipe uses special dark (molasses) brown sugar, no vanilla, and makes you sift your chopped chocolate (two kinds: I used 41% milk and 70%)  to make sure there is no chocolate dust in the cookie.

In celebration of the opening of Bouchon Beverly Hills this month, I made Thomas Keller’s Chocolate Chip Cookies from his new cookbook Ad Hoc.

If you don’t know by now, I am a big fan of Bouchon. And that’s putting it mildly. I’ve been counting down the days for the local branch of Bouchon to open…but because of my travel and the holidays I probably won’t make it to the restaurant until after the New Year. 😦

Of course, now that I’ve tried the cookies I really want to go to Ad Hoc the restaurant.

You can find the recipe for these bad boys HERE. The recipe says to place 8 per sheet, I baked six per sheet and would suggest that number because they do spread.

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