Anyway a couple days slash weeks ago Tasting Table sent out David Lebovitz's chocolate chip cookie recipe from his new cookbook Ready for Dessert. Classic chocolate chip cookies always seem to solve everything (or make everything better), so I decided to take a second stab at a choc chip cookie recipe. Enjoy!
Chocolate Chip Cookies
Adapted from David Lebovitz on Tasting Table2 + 1/4cup all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
1 cup packed dark brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temp
12 oz bittersweet chocolate, chopped into 1/2 inch chunks
1.Whisk flour, baking soda and salt. Set aside
2. Beat the butter, sugars and vanilla until just smooth. Add in the eggs one at a time.
3. Blend in the flour mixture with the chocolate
4. Divide the dough into quarters and shape each quarter into a log about 9-inches long. Wrap in saran wrap and refrigerate until firm (I stuck them in the freezer). These will last in the fridge for 1 week, in the freezer for 1 month.
5.Preheat the oven to 350 degrees.
6. Remove the dough and slice into 3/4-inch thick disks. Place the cookies about 3 inches apart on buttered baking sheets.
7. Bake cookies for about 10 minutes, rotating the pan halfway through baking. The cookies should be lightly browned in the centers and on the bottom.
Keeps in an air-tight container for four days.