Tuesday, March 20, 2012

Do Try This at Home!

This entry brought to you by "Perfect Together" from the album "Inside" by Kirby Heyborne.

Best cookie ever. Make 'em and tell me what your mouth thinks. Toast the almonds.


(Link to online recipe:
David Lebovitz's Chocolate Chip Cookies)
Ingredients   yield: 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

  1. In a small bowl, whisk together the flour, baking soda, and salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
  8. 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.
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Anonymous Anonymous said...

I actually tried this recipe, because I LOVE chocolate chip cookies, make them quite often, and love finding new recipes to try. I used chopped macadamia nuts and chopped bittersweet chocolate (78% cocoa). I L. O. V. E. D. these cookies!! This really is one of the BEST recipes I've ever tried. Good job on finding and sharing this recipe with us, Mr. Heyborne!

In Chocolate Chip Cookie Heaven (I hope there is a place like that in Heaven-- I'll be there!) Now, excuse me while I enjoy another mouth full of cookie.... mmmmmmm

March 25, 2012 at 11:54 AM  
Anonymous Shelly said...

LOL, are you asking us to bake them before you try them so you can see if they're worth the effort? LOL Sounds like you've got one rave review. Where did you get the recipe? Is there a story behind this? Maybe you can use the cookies as inspiration for your next song. Have you ever thought about a children's album? (or are you afraid of getting stuck doing the Dora the Explorer circuit? lol)

April 12, 2012 at 1:52 PM  
Blogger Doug & April said...

YUMMM Cookies!!!!

(passing through and saw this cookie recipe, I just might try this recipe...I ate tons of peanut butter cookies this week for "Peanut Butter Cookie Day" on June 12th :)...time to switch to chocolate chip! )


June 15, 2012 at 3:05 PM  

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