David Lebovitz's Chocolate Chip Cookies

I’ve been holding out on you…

And for that, I apologize.

It’s not because I’m trying to keep a recipe away from you… that’s not it at all. It’s more because I’m afraid you’ll think of me as a one trick pony. I mean, how many chocolate chip cookie recipes can a girl try?

So, to be sure… I made this recipe 4 times in one week. And while, one time, the cookies came out kind of thin (because I made them too small, I think), they’ve been delicious and easy everytime.

Please… don’t groan. It is another chocolate chip recipe, but this one is a really, really, really good one! And I’m not the only one who thinks so!

David Lebovitz, I thank you, sir. These cookies are delicious.

Recipe Notes: I’ve been on a kick lately where I’ve been using Ghiradelli’s Milk Chocolate Chips, but for this recipe, I use Ghiradelli Semi-Sweet. Also, make sure you make these cookies big. Three times I’ve made these, I’ve double my cookie scoop for the cookies and they turned out perfect. One time, I just used one scoop from my cookie scoop and they thinned out significantly.
They are very chewy, with the right amount of crisp that you would expect from a chocolate chip cookie.



Great Chocolate Chip Cookies from David Lebovitz's Great Book of Chocolate



1/2 cup (100 grams) granulated sugar

1/2 cup (120 grams) firmly packed light brown sugar

8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/4 cups (175 grams) all-purpose flour

1/4 teaspoon salt

1 1/2 cups (200 grams) semisweet chocolate chips

1 cup(130 grams) walnuts or pecans, toasted and chopped


Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Make about 20 cookies.