Maison Chocolate Chip Cookies

Maison is a rich, bakery-style chocolate chip cookie developed around French cultured butter, Valrhona couverture chocolate, and an intentional amount of salt worked through the dough, not added on top. Baked from cold in convection, it develops a crisp edge and thin crisp layer across the top while the center stays dense, soft, and chewy. Whole and roughly chopped couverture discs create irregular pockets and pools of dark and milk chocolate throughout the interior without overpowering the butter-forward, caramelized cookie dough.

Bakery production note: Establish the formula first with the 12–24 hour refrigerated rest. If frozen dough is a better fit for production, freeze the portioned dough after that rest and test it separately. Baking from frozen changes the starting dough temperature and therefore the heating rate, spread, browning, bake time, and potentially the final thickness and center texture. Treat frozen baking as its own process specification over assuming the refrigerated bake translates directly.