Chocolate Chip & Chunk Cookies

I always tell people that baking is my therapy.  I find it the ideal way to tune out the world and release some stress.  The only thing I focus on is the recipe.  I tweak the ingredients.  I play with the ratios.  It’s always interesting to see the differences in texture and taste.

One such night of tinkering has led me to my new favourite chocolate chip cookie.  Thomas Keller’s recipe made an appearance on Facebook not too long ago and I figured I would give it a try.  I mean, you can’t go wrong with a recipe from Bouchon Bakery.     The first batch was great; thick and chewy.  But by the second day, they were a little less chewy and had dried out a touch.  Still great with milk, though.  I played with a few measurements, and after two more batches, I nailed it.

My new favourite chocolate chip cookie is thick, chewy, and the outside is crispy; the trifecta of cookie awesomeness.  The use of both chocolate chips and chunks makes for a pleasant texture, too.  The chocolate chips hold their shape, while the chocolate chunks sort of melt into the cookie.  Each bite is a little different – in a good way!   The addition of molasses delivers a deeper flavour and helps keep them soft and tender.  Don’t forget the salt for the top!  I love to scatter flaky salt, such as Maldon, onto of my cookies when they are fresh out of the oven.  It adds a nice crunch to the cookie.

I’ve made these cookies three times in the last week.  I only shared one batch.   I’ve come to the conclusion that they are better than a therapist, which means I might be making them on a regular basis.  Don’t judge.