I was sceptical. I received my usual email from Tasting Table, and found this recipe simply titled Chocolate Chip Cookies. I read it and thought, Ah, no big deal. Then I noticed whose cookies they were and thought, I"ll bet these are pretty darn good cookies, after all they are from David Lebovitz, former pastry chef for Alice Waters Chez Panisse. Ah, but yes, they were a big deal. These were absolutely bliss. These cookies far surpassed my expectations of what a chocolate chip cookie should be. Perfectly moist and fluffy on the top and a slight crunch to the bottom. They were exceptional in my book.
And fresh out of the oven. Ready for consumpton.
Re-created from Ready for Dessert: My Best Recipes, by Davis Lebovitz
as posted by Tasting TableIngredients
2½ cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped (I omitted)
14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks
5 ounces White Chocolate Chips (I used in place of nuts)
In a small bowl, whisk the flour with the baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract at medium speed just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated, then blend in the flour mixture,
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 24 hours. (The dough logs can be refrigerated for up to 1 week or frozen for up to 1 month.)
Position racks in the upper and lower thirds of the oven and preheat the oven to 350°. Line two baking sheets with parchment paper or silicone baking mats.
Slice the dough logs into ¾-inch-thick disks and place the disks 3 inches apart on the prepared baking sheets. If the chips fall out, simply push them back in. Bake the cookies, rotating the baking sheets midway through baking, until very lightly browned in the centers, about 10 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack. The baked cookies will keep well in an airtight container for up to 4 days.
Makes about 4 dozen cookies.
Carla and Michael