I can’t believe I’m saying this, but I have a new favorite chocolate chip cookie recipe. Coffee toffee chocolate chip cookies will always have a special place in my heart, but if I’m going to take the time to triple a cookie recipe and freeze it, it’s gonna be this one. It’s not just a passing crush; this one’s here to stay. I know this, because even though I posted my favorite chocolate chip cookie recipe two years ago, something in me kept searching for The Perfect Chocolate Chip Cookie Recipe. I was trying to satisfy a very, very specific cookie spot in my tummy: Crisp outer edges giving way to a soft inside, with gooey melty chocolate chunks and a hit of nuts for texture and balance of flavors. Not too sweet, big, chunky, and soft.
I was baking up a new chocolate chip cookie recipe almost every week for a while. Ben couldn’t understand my incessant experimenting, because I already had my favorite… right? I mean, it was official on my blog and everything. Favorite.
But I couldn’t stop. Something drove me to try batch after batch until one day, I realized I had never tried David Lebovitz’s recipe. So I did. And then I made it again later that week, tripling the recipe and freezing the extra. And then I made it again two weeks later- tripling the recipe, and freezing more extra. I was addicted, and now I have logs of cookie dough in my freezer so I can easily bake these up anytime I want (these, and Dorie’s World Peace Cookies).
If the sweet coffee toffee cookie was the chocolate chip cookie of my 20’s, this would be the more mature, nut-filled cookie of my 30’s. Yes, nuts, guys. Is it just me, or do only older folks like me enjoy their chocolate chip cookies with nuts? Because recently I served this cookie to a twenty-something, her face twisted into a confused look when I said it had nuts. Like, why would you do that to a chocolate chip cookie?
But I’m doing it. And you should, too. It’s so yummy.
In David’s original recipe, he instructs us to chill, then slice and bake. I follow his recipe right up to the end, and then where he slices and bakes, I instead pull apart and squish into big chunky rounds to get the nooks and crannies that I LOVE in chocolate chip cookies. You pick whichever method you like. Your tummy will be happy either way!
P.S. Although I am very content with this recipe right now, I feel like I should mention that David appears to have moved on to a new fav chocolate chip cookie recipe that has tahini (sesame seed paste). I haven’t caught up yet- maybe that’ll be the cookie of my forties.
Chocolate Chip Cookies
Makes 24 cookies
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.