The Perfect Chocolate Chip Cookie

Name: The Perfect Chocolate Chip Cookie
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 10 min
Yield: 4 dozen, 48 serving(s)
Ingredients: 2 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup unsalted butter, at room temperature (2 sticks); 1 cup light brown sugar, packed; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 2 cups walnuts, toasted and coarsely chopped (or pecans, almonds or macadamia nuts); 14 ounces semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks

Submitted by Raquel Grinnell

"In Paris-based pastry chef David Lebovitz just-released recipe book, Ready for Dessert: My Best Recipes, he shares more than 170 recipes--including new creations and old favorites--like these unparalleled chocolate chip cookies. The chunky-chewy treats come out of the oven pebbled with chopped nuts and oozing chocolate. Your hunt for the perfect chocolate chip cookie is officially over. Preparation time includes chilling time for the dough."

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Ready In:: 24hrs 10mins
Ingredients:: 10
Yields:: 4 dozen
Serves:: 48

ingredients

2 ¹⁄₂ cups all-purpose flour
³⁄₄ teaspoon baking soda
¹⁄₈ teaspoon salt
1 cup unsalted butter, at room temperature (2 sticks)
1 cup light brown sugar, packed
³⁄₄ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups walnuts, toasted and coarsely chopped (or pecans, almonds or macadamia nuts)
14 ounces semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks

directions

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, 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 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 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Slice the dough logs into 3/4-inch-thick disks and place the disks 3 inches apart on the prepared baking sheets. If the nuts or chips fall out, simply push them back inches 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.

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Reviews

came out perfect! all nice and chewy and didn't get hard. kids loved em, they didn't last a day!

Jessica K

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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