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Video: Yummy in my tummy! Chocolate chunk cookies

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    vo: bouchon's with opening day . it's right across the plaza from our studio. the chefs are happy to be here, baking hard. they're baking sweet treats for customers. here we geev tt owner, thomas keller , the renowned chef who owned the french laundry and other restaurants. chef keller, welcome to the neighborhood .

    >> good to see you. excited to be here.

    >> we've been waiting for this day.

    >> i as well. certainly our entire staff as you saw hard at work.

    >> your chefs get in about 3:00, 4:00 in the morning?

    >> it depends. some get in as early as 2:00 in the morning to get the croissants in.

    >> they fit in with our lifestyle. you're making chocolate chunk cookie. it starts off like the basic chocolate chunk but you --

    >> we're creaming our butter and sugar. what the extra in there is molasses. it keeps it more moist. we know this growing up as chocolate chip cookies . we mix our salt with levining.

    >> any kind of special flour?

    >> just all purpose flour.

    >> the brownish color is from the molasses?

    >> exactly. it's not a lot. it's a tablespoon of molasses for this recipe but it does an amazing amount of work. we love the added flavor and more important the texture of it.

    >> what i think is interesting about these cookies, you add two eggs, you're also adding two kinds of chocolate chunks.

    >> we are. we like the different textures and flavors. this is our normal chocolate chip like a tollhouse chocolate chip that we're going to put in. there and this is a chocolate chunk which is a gitard, san francisco , the texture is a little different and bitterness. that goes in there.

    >> and you mix that up. you scoop them up. you use an ice cream scoop?

    >> yes. it's a number 10. you could make them smaller.

    >> for you you may want to make them a little large sneer you know me too well.

    >> depending on the size is how long you --

    >> my kryptonite is your peanut butter .

    >> we're going to add our butter cream to our peanut butter . of course, we have it like that. what you're going to do -- that's right. put as muff as you want. don't be bashful. look at that. perfect. if you lose your day job , come across the street. we have night jobs for you. that's always possible.

    >> nutter butter is another one of my favors. this is a decadent version.

    >> we have a variety of things. these are french macaroons, different flavors here, carmel, minute, chocolate , peanut butter and jelly . our signature is our bouchon, similar to the brownny but more deck dechblt our chocolate chunk and double chocolate chunks petener butter nutter butter 's here, an array of tarts, we have a beautiful mint we're doing. chocolate tart. these are wonderful.

    >> what are those?

    >> ho-40s. we harken back to the day where we don't -- these are wonderful.

    >> ho-ho, no, no.

    >> we've got peanut buttercups, peppermint patties, carmel corn, whatever you want . we have.

    >> chef thomas keller , welcome to the neighborhood .

    >> thank you very much. good to be here.

TODAY recipes
updated 5/11/2011 3:25:31 PM ET 2011-05-11T19:25:31

Recipe: Nutter butter cookies

  • 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

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).

Serving Size

Makes 10 cookies

Recipe: Chocolate chunk cookies

  • 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

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).

Serving Size

Makes 10 cookies

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