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cuppacocoa
August 28, 2017

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

Ingredients

Instructions

  1. In a small bowl, whisk together the flour, baking soda, and salt.
  2. In a stand mixer fitted with the paddle attachment, 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 long. Wrap the logs in plastic wrap and refrigerate until form, preferably for 24 hours.
  4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  5. Tear each log into 6-8 chunks, depending on how big you like your cookies to be. Squish them into rounds, spacing them 3 inches apart. They don’t have to be perfect on the top. 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 10-13 minutes. If you like soft chocolate chip cookies, 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.

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.

4 responses to “My New Favorite Chocolate Chip Cookie Recipe”

  1. Diana says:

    Haha so funny, I just pulled out both of these cookie recipes from David yesterday since I was craving cookies! I haven’t tried them before but now I’ll have to make them especially since you vouch for how good it is. 🙂

  2. Janis Asrat says:

    You are too darn cute! Just so you know I personally have found you never really stop looking.

    • joellen says:

      Aw :D. I believe it, Janis! Did you know I’ve daydreamed about owning my own little cafe, too? 🙂 I’m not actually willing to get up super early to run one, but it’s something I’ve thought about a number of times :).

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