For Chocolate Chip Cookie Week we are trying this cookie recipe is from David Lebovitz’s book Ready for Dessert: My Best Recipes. We’ll have to see how it measures up to the Yummy Chewy Chocolate Chip Cookies recipe by Alton Brown that I l-o-v-e. Let the showdown begin!
David Lebovitz’s Chocolate Chip Cookies
Yield: Makes about 48 cookies
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (8 ounces/225 g) unsalted butter, at room temperature
- 1 cup (215 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
- 14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops
In a small bowl, whisk together the flour, baking soda, and salt.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.
I made some of the dough right away and will make the other half in about a month to see how they do after freezing. For the chocolate, I used Original Beans Cru Virunga. The cookies came out okay, but the cookie batter was really good. I might just keep this recipe for that reason. The cookies do not rise up or spread out much.
How’d they fare against the Alton Brown mega-yum cookies? Well, to put it simply, Alton wins. I could not stop eating Alton’s super soft cookies. Lebovitz’s cookies were easy to set aside. We’ll see how these cookies fare after a month in the freezer.
Check out the fantastic selection of chocolate at Drexelius Chocolates and whip up a batch of your favorite chocolate chip cookies this week to celebrate Chocolate Chip Cookie Week. Remember to send me some!
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