David Lebovitz's Chocolate Chip Cookies

As I browse different recipe websites, I kept coming across good reviews about David Lebovitz's Chocolate Chip Cookies. Since I make at least two dozen cookies a week, I figured that I would try these out for myself and see if they are indeed one of the best chocolate chip cookies out there.

The ingredients are pretty standard compared to other chocolate chip cookie recipes. As usual, the butter and eggs should be room temperature before mixing. However, one "special" step to this recipe was that after mixing all the ingredients together, they are rolled into logs, covered in plastic wraps, and refrigerated for 24 hours. I have seen recommendations of refrigerating the cookie dough prior to baking, but never tried it. 

The logs are taken out the next day and sliced into pieces. The cookie dough was just firm enough to keep its shape when cut, but not too hard so that the knife has trouble slicing through.

Then after arranging the pieces on the baking sheet, into the oven they go!  They did turn out very well - Crunchy on the outside, chewy on the inside. I also have two more logs left so that I can make another batch in middle of the week without taking the time out to mix the cookie dough (more time for studying!). I will definitely use this recipe again with different kinds of chips.

Serving Size:

Makes about 48 cookies

Ingredients:

• 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 

Directions:

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.