Bouchon Bakery's Chocolate Chunk Cookies

In a medium bowl, whisk together flour, baking soda, and salt. In a separate small bowl, place the dark brown sugar and white sugar, then stir in the molasses. Break up any lumps and mix until the sugars are entirely coated with the molasses. The mixture will not be completely smooth.

In a bowl, cream the butter until it is the consistency of mayonnaise and holds a peak when the spatula is lifted. (You can also do this on a stand mixer at medium-low speed.)

Add the sugar-molasses mixture and beat until fluffy. (It will take 3 to 4 minutes on a stand mixer.) Scrape down the sides and bottom of the bowl as needed.

Add in the eggs and mix until just combined. (Turn mixer to low speed and mix for 15 to 30 seconds only.) The mixture may look broken, and that is fine. Overwhipping the eggs could cause the cookies to expand too much during baking and then deflate. Scrape down the sides of the bowl again as needed.

Fold in the dry mixture in 2 additions, mixing until just combined each time. (Using the stand mixer, this is done on low speed for 15 to 30 seconds each addition. Mix until just combined and make sure to scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.) If desired, place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate before adding in. This step helps to keep the cookies looking clean rather than clouded with fine bits of chocolate. Fold the chocolate in until distributed.

Cover and refrigerate dough for 30 minutes.

Once ready to bake, position the oven racks in the upper and lower third of the oven and preheat to 165 °C (165 °C). Line two sheet pans with parchment paper. Using a 1½-Tablespoon capacity ice cream scoop, portion dough mounds onto your baking sheet, about 5 per sheet. Roll each one into a ball between the palms of your hands. Bring the dough to room temperature before baking. (The rolling will help.) Bake cookies until golden brown, 18 to 20 minutes, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer to the wire rack to cool completely. Cookies can be stored in a covered container for up to 3 days.