David Lebovitz's Chocolate Chip Cookies

Name: David Lebovitz's Chocolate Chip Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 2 larges eggs, at room temperature; 350 grams 1/2 cups all-purpose flour; 150 grams 3/4 cup granulated sugar; 215 grams cup packed light brown sugar; 225 grams cups (about nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped; 0 teaspoons salt; 400 grams 14 ounces 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; 237 milliliters (8 ounces/225 g) unsalted butter, at room temperature; 1 teaspoon vanilla extract

David Lebovitz's Chocolate Chip Cookies might be just the dessert you are searching for. This recipe makes 48 servings with 169 calories, 2g of protein, and 10g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Many people made this recipe, and 411 would say it hit the spot. Head to the store and pick up salt, brown sugar, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, whisk together the flour, baking soda, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Chocolate Chunks

Granulated Sugar

Brown Sugar

Vanilla

Butter

All Purpose Flour

Egg

Nuts

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

French Fries

Nuts

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Chocolate Chip Cookies

Equipment you will use

Baking Sheet

Oven

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Spatula

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.

Ingredients you will need

Dough