Cookies Of My Youth – Redux

I was looking for an interesting chocolate chip cookie recipe. Not that there’s anything wrong with the Toll House recipe but I wanted something different. Maybe even something ‘better.’ I love super crispy cookies – like Tate’s. I think Tate’s are probably the best store bought cookies I’ve ever eaten. Maybe even the best cookies I’ve ever eaten. Once upon a time I figured out how to make the Toll House cookies thin and crispy (kind of like Tate’s actually…) but the next day the cookies, still thin, and no longer crispy – more like they’re bendable and chewy.  Needless to say, I needed something new. So I looked through my books and I looked on the internet and found a plethora of recipes claiming to be “The Best Chocolate Chip Cookie Recipe Ever Honest.” In reading the descriptions and ingredient list I didn’t really think it was going to be true and I knew for sure that I was not going to get ‘crispy.’ Crispy apparently is not popular with the chocolate cookie set. But I embarked…

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 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)

Cookies Of My Youth


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.

Cookie roll

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.

Cut cookies

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.

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