This is a popular chocolate chip cookie, and considering the recipe is from David Lebovitz’ The Great Book of Chocolate
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.
Recipe
A Popular Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup granulated sugar 100 grams
- 1/2 cup very firmly packed light brown sugar 120 grams
- 8 tablespoons unsalted butter, cold, cut up (115 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 to 1 1/3 cups all-purpose flour 175 grams
- 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
- Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
- 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.
- 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 18-22 minutes or until cookies are a golden brown.
- Remove from the oven andlet cool on a wire rack.
brazenbaker
These cookies are so good! I love that I can use cold butter! Thin, soft, chewy in the middle and soft crunchy edges! Thank you for sharing!
Sue
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.
Amanda
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…
Jackie
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. 😀 Thank you so much for posting this recipe with your mods!
KatyBelle
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
Anna
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.
Jennifer
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.
Jennifer
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!
Katherine
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!
johnna knows good food
I’m going to try these…they taste great with a bowl of french vanilla ice cream;-)
Katrina
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.
FAD Mom
i’m on a lookout for great chocolate chip cookies and yours look really good.
clumbsycookie
I haven’t seen these before either Anna ;)!
Anna
I want to try them with dark brown sugar instead of light.
bakingblonde
Oh, I wonder how they compare to the CI cookies. I love those!
unconfidentialcook.com
Who doesn’t love a cccookie? Love the chewy brown sugar. Wish I had one (or more) right now!
Sarah
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!
VeggieGirl
Love your changes!!
deanna
These cookies look great! Nothing is better than a chewy cookie!
Pearl
chocolate chip cookies? classic!
Anna
I feel better now, K. I thought I was the only blogger who hadn’t written about these.
Katrina
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
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.
Judy
Anna – I made these several months ago and thought they were good, but weird (baking temps and upper third rack).