David Lebovitz's Chocolate Chip Cookies

Finally got hold of David Lebovitz’s Ready for Dessert. I am baking what many would love – chocolate chip cookies – and I’m splurging today, by using Valrhona’s bittersweet chocolate! This is an indulgence definitely but I’m baking for my dear hubs who loves CCC and it’s all worth it!

I’m baking this using pecans and bittersweet chocolate. DL has recommended 10 minutes for the baking time for soft CCC and I did just that for my first batch. The second batch is in the refrigerator now and according to him and many other bakers, the dough improves with resting for at least 24 hours before baking. And for the subsequent batch, I want it crispier and would bake for a longer time.

  

Yield 24 cookies (double the portion for original recipe)

175g all-purpose flour
3/8 tsp baking soda
1/16 tsp salt
1/2 cup (113g) unsalted butter, at room temperature
107g packed light brown sugar
75g granulated sugar
1/2 tsp vanilla extract
1 large egg, at room temperature
1 cup (113g) nuts such as walnuts, pecans, almonds, or macadamia nuts toasted and coarsely chopped
200g bittersweet chocolate, coarsely chopped into 1.5 to 3cm chunks

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

In a standmixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, an 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 firm, preferably for 24 hours.

Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C). Line 2 baking sheets with parchment paper or silicone baking mats.

Slice the logs into disks 3/4 inch (2cm) thick and place the disks 3 inches (8cm) apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned int he centres, about 10 minutes. For a crispier type, put in a few more minutes.

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

 Exercise so that you won’t compromise on your waistline!

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