Tasty treats from award-winning chef, restaurateur

Chef Thomas Keller, whose restaurants are perennial award winners, is also the man behind Bouchon Bakery, which offers sweet sensations in New York City, Las Vegas and Napa, Calif. Here he shares his recipes for two rich gourmet cookies.

Nutter butter cookies
Servings:

Makes 10 cookies

Ingredients

    • 6.5 oz butter, softened
    • 4 oz chunky peanut butter
    • 4 oz Italian buttercream
    • 3 oz sugar
    • 3 oz brown sugar
    • 1 tsp vanilla
    • 1 egg
    • 6 oz all-purpose flour
    • 2 tsps baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 3 oz oats

Preparation

Baking Directions:

Preheat oven to 350 degrees.In a bowl, combine the flour, baking soda, baking powder and salt.In a mixing bowl, beat the butter and peanut butter using a paddle attachment. Add the sugars and continue beating for 5 minutes until fluffy.Add in the vanilla and eggs and mix until just incorporated. Scrape the sides of the bowl down.Slowly add in the dry ingredients and mix until the dough comes together.Scoop out with a No. 10 ice cream scoop and place on a lined baking sheet.Bake at 325 for approximately 15 minutes if using a No. 10 scoop (check after 12 minutes).

Chocolate chunk cookies
Servings:

Makes 10 cookies

Ingredients

    • 1/2 pound butter
    • 1 cup dark brown sugar
    • 2/3 cup sugar
    • 1 tbsp molasses
    • 2 eggs
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 3 cups all-purpose flour
    • 1 cup 72 percent chocolate chunks
    • 1 cup semi-sweet chocolate chips

Preparation

Baking Directions:

In a standing mixer with a paddle attachment, mix the butter on low for 30 seconds. Scrape the bowl and beat on medium speed for 2 minutes. Scrape the bowl again.Add sugar and continue to beat on medium speed for 2 minutes. Scrape bowl. Beat again for 2 minutes. Scrape bowl and beat for another 2 minutes. Scrape bowl again.Slowly stream in eggs, one at a time, while mixer is on low speed. Once all eggs are incorporated, whip on medium speed for 2 minutes, scrape halfway through, and scrape when done.Add dry ingredients on low speed, scrape halfway, and scrape when all the dry ingredients have been added.Add chocolate and scrape again.Scoop onto a lined baking sheet.Bake at 325 for approximately 18 minutes if using a No. 10 scoop (check after 15 minutes).

Thomas Keller shares his fave bakery items, what are yours?

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