My first experiment – and my last was the chocolate chip cookie recipe by David Lebovitz – one of my all-time favorite food writers – posted on seriouseats.com. The recipe is also apparently in David Lebovitz’s cook book Ready for Dessert. And I think it’s a fun recipe too – you get to roll the dough, refrigerate and slice it – kind of like the refrigerator cookies from when we were kids – remember those? The dough was delicious and so were the cookies – never mind that they weren’t made from scratch – didn’t matter. This is NOT a crispy cookie but it is super super delicious and not too sweet and it is very popular in my house. Here we go….
Chocolate Chip Cookies (by David Lebovitz)
350 grams all-purpose flour (about 2 ½ cups)
¾ tsp baking soda
1/8 tsp salt 8 ounces (225 grams) unsalted butter (about 1 cup or 2 sticks)
215 grams packed light brown sugar (about 1 cup, packed)
150 grams granulated sugar (about ¾ cups)
1 tsp vanilla extract
2 large eggs, room temperature
225 grams nuts (2 cups). I like pecans but you can also use walnuts, almonds, or macadamia nuts. The time I made them I used just a few nuts because it was all that I had – more would be better of course!
400 grams (14 ounces) bittersweet (or semisweet) chocolate, coarsely chopped into ½ to 1-inch chunks. I used a knife and made thick shaved pieces of chocolate.
Preheat oven to 350 In a small bowl, whisk together the flour, baking soda, and salt. In a stand mixer bowl fitted with the paddle blade attachment (or by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed until smooth. Beat in the eggs one at a time until thoroughly incorporated. Stir in the flour mixture. Stir in the nuts and chocolate chips. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9-inches long. Wrap the logs in plastic wrap and refrigerate until firm – preferably for 24-hours.
Line 2 baking sheets with parchment paper Slice the logs into disks ¾-inch thick and place the disks about 3 inches apart on the prepared baking sheets. If the nuts or chips crumble out, push them back in.
Bake for about 10-minutes rotating the trays about half-way through until the cookies are lightly browned in the center.
Let the cookies cool on the baking sheet until you can handle them and then cool on a rack until completely cooled. Store in an air-tight container.
The dough can be refrigerated for 1-week or refrigerated for up to a month.