I can’t believe I’m saying this, but I have a new favorite chocolate chip cookie recipe. Coffee toffee chocolate chip cookies will always have a special place in my heart, but if I’m going to take the time to triple a cookie recipe and freeze it, it’s gonna be this one. It’s not just a passing crush; this one’s here to stay. I know this, because even though I posted my favorite chocolate chip cookie recipe two years ago, something in me kept searching for The Perfect Chocolate Chip Cookie Recipe. I was trying to satisfy a very, very specific cookie spot in my tummy: Crisp outer edges giving way to a soft inside, with gooey melty chocolate chunks and a hit of nuts for texture and balance of flavors. Not too sweet, big, chunky, and soft.
I was baking up a new chocolate chip cookie recipe almost every week for a while. Ben couldn’t understand my incessant experimenting, because I already had my favorite… right? I mean, it was official on my blog and everything. Favorite.
But I couldn’t stop. Something drove me to try batch after batch until one day, I realized I had never tried David Lebovitz’s recipe. So I did. And then I made it again later that week, tripling the recipe and freezing the extra. And then I made it again two weeks later- tripling the recipe, and freezing more extra. I was addicted, and now I have logs of cookie dough in my freezer so I can easily bake these up anytime I want (these, and Dorie’s World Peace Cookies).
If the sweet coffee toffee cookie was the chocolate chip cookie of my 20’s, this would be the more mature, nut-filled cookie of my 30’s. Yes, nuts, guys. Is it just me, or do only older folks like me enjoy their chocolate chip cookies with nuts? Because recently I served this cookie to a twenty-something, her face twisted into a confused look when I said it had nuts. Like, why would you do that to a chocolate chip cookie?
But I’m doing it. And you should, too. It’s so yummy.
In David’s original recipe, he instructs us to chill, then slice and bake. I follow his recipe right up to the end, and then where he slices and bakes, I instead pull apart and squish into big chunky rounds to get the nooks and crannies that I LOVE in chocolate chip cookies. You pick whichever method you like. Your tummy will be happy either way!
P.S. Although I am very content with this recipe right now, I feel like I should mention that David appears to have moved on to a new fav chocolate chip cookie recipe that has tahini (sesame seed paste). I haven’t caught up yet- maybe that’ll be the cookie of my forties.
Chocolate Chip Cookies
Makes 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (8 oz) 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 (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 chunks
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, 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 long. Wrap the logs in plastic wrap and refrigerate until form, preferably for 24 hours.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Tear each log into 6-8 chunks, depending on how big you like your cookies to be. Squish them into rounds, spacing them 3 inches apart. They don’t have to be perfect on the top. 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 10-13 minutes. If you like soft chocolate chip cookies, 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.
6 responses to “My New Favorite Chocolate Chip Cookie Recipe”
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You are too darn cute! Just so you know I personally have found you never really stop looking.
Aw :D. I believe it, Janis! Did you know I’ve daydreamed about owning my own little cafe, too? 🙂 I’m not actually willing to get up super early to run one, but it’s something I’ve thought about a number of times :).
Haha so funny, I just pulled out both of these cookie recipes from David yesterday since I was craving cookies! I haven’t tried them before but now I’ll have to make them especially since you vouch for how good it is. 🙂
I just bought some Tahini- will letcha know how it turns out if I happen to try it before you do :).
So I’ve been searching for a good chocolate chip cookie recipe (well traditional one– I have my favorite paleo one already that I make all the time). I thought to myself, I bet Jo has a good recipe. I took your word for it and just made 12 logs for MOPS, so I sure hope they taste good! 🙂
I’m in suspense over here… what did you think?!?!