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A Popular Chocolate Chip Cookie Recipe

by on March 1, 2009 · 24 comments

Considering the source (The Great Book of Chocolate), I expected today’s cookies to great.  They were! What’s interesting about this recipe is that the cookies are baked at 300 degrees in the upper third of the oven. I wasn’t sure what to expect baking cookies near the top of the oven, but what I got were big, chewy, bumpy cookies with nicely rounded edges. They were definitely Grade A.

If you are familiar with the original recipe, you’ll notice I changed a few measurements. I used slightly fewer chips & nuts and adjusted the volume amount of flour to match the grams. If you weigh your flour this is a non-issue, but a lot of people use 4.5 oz/126 grams per cup so a measurement of 175 grams would actually be a good 1 1/3 cups of flour. Not that the original recipe is wrong, because some people use a standard of 5 oz/140 grams per cup.

Awesome Chocolate Chip Cookies

 

A Popular Chocolate Chip Cookie Recipe
 
Prep time
Cook time
Total time
 
Chewy, sweet, chocolate chip cookies
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (120 grams) very firmly packed light brown sugar
  • 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut up
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/3 cups (175 grams) all-purpose flour
  • 1/4 teaspoon plus an extra pinch of salt (I used a scant 1/2 teaspoon)
  • 1 1/3 cups semisweet chocolate chips
  • 3/4 cups pecans, toasted and chopped
Instructions
  1. Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
  2. Cream cold, cut up butter and sugar with an electric mixer. When smooth, beat in the egg, vanilla, baking soda and salt. Scrape sides of bowl and make sure salt & soda are well distributed, then add the flour and stir by hand until it has almost disappeared. Add the chocolate chips and toasted nuts and stir until mixed in.
  3. Shape the dough into 2 inch balls and place about 3 to 4 inches apart on parchment lined cookie sheets. Press tops down slightly. Bake for 18 minutes** or until cookies are a golden brown. Remove from the oven and cool on a wire rack.
  4. Makes about 16 big cookies
  5. **Mine took almost 22 minutes.

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Published on March 1, 2009

{ 24 comments… read them below or add one }

Judy March 1, 2009 at 5:44 pm

Anna – I made these several months ago and thought they were good, but weird (baking temps and upper third rack).

Anna March 1, 2009 at 5:51 pm

Hi Judy,

I’m not sure how I missed this one. I think all the popular bloggers have made it because it’s by DL. It felt strange baking near the top of the oven but I’d do it again for these cookies.

Katrina March 1, 2009 at 5:59 pm

Ahhh, ccc’s! I made some yesterday that I’m going to post. Have never seen this recipe though and will have to try it!
Whhattt? No oatmeal? ;)
The cookies look awesome!

Anna March 1, 2009 at 6:05 pm

I feel better now, K. I thought I was the only blogger who hadn’t written about these.

Pearl March 1, 2009 at 6:11 pm

chocolate chip cookies? classic!

deanna March 1, 2009 at 6:13 pm

These cookies look great! Nothing is better than a chewy cookie!

VeggieGirl March 1, 2009 at 6:43 pm

Love your changes!!

Sarah March 1, 2009 at 7:01 pm

I’ve made this recipe twice and my hubby & I are obsessed with them!! The only change I’ve made is to sub 1/4 c. of applesauce for 1/4 c. of the butter. The result? Amazing. Crisp edges and outside – super creamy/chewy middle. Probably one of the only times I haven’t noticed less fat!

unconfidentialcook.com March 1, 2009 at 7:25 pm

Who doesn’t love a cccookie? Love the chewy brown sugar. Wish I had one (or more) right now!

bakingblonde March 1, 2009 at 7:30 pm

Oh, I wonder how they compare to the CI cookies. I love those!

Anna March 1, 2009 at 8:16 pm

I want to try them with dark brown sugar instead of light.

clumbsycookie March 2, 2009 at 3:33 am

I haven’t seen these before either Anna ;)!

Louise March 2, 2009 at 4:45 am

I love David Lebovitz’s recipes, but it didn’t fulfill my quest for the perfect cc cookie. The full recipe is posted on his friend’s website. http://www.101cookbooks.com/archives/000158.html ;-)

FAD Mom March 2, 2009 at 7:11 am

i’m on a lookout for great chocolate chip cookies and yours look really good.

Katrina March 2, 2009 at 8:13 am

Whhaatt? Three ccc queens who havne’t seen this recipe or tried it??? The shame of it all. Thanks for the heads up, Anna. It will be next on my list of ccc’s to make.

johnna knows good food March 2, 2009 at 2:12 pm

I’m going to try these…they taste great with a bowl of french vanilla ice cream;-)

Katherine March 2, 2009 at 4:39 pm

These are yummy! Made them today with walnuts instead of pecans. Much better to stay in the warm house eating these cookies instead of bearing the Chicago cold!

Jennifer March 3, 2009 at 10:57 am

I’m thinking of making these tonight, but I also have another TBM (“to be made” kinda like my stack of TBR books!) recipe sitting around, one that has orange zest, pistachios and milk chocolate chips.
I think my kids would like this recipe more though!

Jennifer March 4, 2009 at 10:09 am

I did make these last night and they came out good. I followed the gram weight measurements (I actually think it’s easier to weigh the flour and sugars rather than measure them out) and the measurements in your version were perfect.
I do think mine could have used a tad more salt, next time I would up it to 1/2 a teaspoon.

Anna March 4, 2009 at 10:38 am

Hi Jennifer,

I actually used close to a half teaspoon because I tend to miss salt if it’s not there. The original recipe only called for 1/4 teaspoon.

KatyBelle May 13, 2009 at 10:24 am

I made these today. This is it! This is the cookie I’ve been looking for. I cut the choc. chips back a bit and didnt’ have enough pecans, but next time I will!
So, so yummy!
Thank you!!!
Katy

Jackie November 29, 2009 at 10:29 pm

I have made these several times now and I love the simplicity of the recipe! My friends and family love the taste and texture of the cookie. The pecans are wonderful and magical in this cookie. :D Thank you so much for posting this recipe with your mods!

Amanda December 2, 2009 at 9:08 pm

Made these today…Absolutely YUMMY..My 2 yr old literally shoved one in his mouth to try and steal my remaining cookie “that I was eating” I finished it just as he finished his and he threw a tantrum ….And the hubby ate 4 before he even said a word to me after work. I’d say these will be made a lot in our house!!! Thanks so much…

Sue March 31, 2010 at 9:35 am

I finally got around to making these, and I’m sorry that it took me so long! I’m really impressed with the texture of this cookie. I will definitely make them again and again. I used dark brown sugar because that’s all I had on hand, but I’m not sorry. I think it was perfect with these cookies and the Ghiradelli chocolate chips that I used.

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