Last weekend was my anniversary. James came home with a bouquet of roses and I made him these chocolate chip cookies. A fair trade don”t you think? Well, if you knew how much James likes chocolate chip cookies and just how good these cookies are, it makes for a pretty even trade. He also hired a sitter and took me out for dinner, where I got my first taste of Crème brûlée, so I guess he wins. :)
I”m so happy that I found this recipe. I”ve been having an obsession lately with finding great chocolate chip cookie recipes of all shapes, sizes and flavours. In my opinion, you can never have too many chocolate chip cookie recipes.
One of my favourite parts about this recipe is that you form the dough into logs and store them in the fridge or freezer – when you want freshly baked cookies you just slice and bake. There”s nothing like a gooey chocolate chip cookie fresh from the oven and this way you can have them fresh all week long. I loved being able to reach into my fridge for a last-minute dessert and having it take less than five minutes to prepare it for the oven.
These cookies are the first recipe I”ve tried from David Lebovitz” book Ready for Dessert. And, after these results I can”t wait to delve in and try more recipes. I”ve heard many people sing his praises when it comes to desserts, especially ice cream, and now I know why.
David says to use chopped chocolate for cookies because it aids in creating a chewy texture but I didn”t have any blocks of chocolate on hand when I made these so I used chocolate chips instead (even though he advised against it). Judging by his pictures they do seem quite a bit thicker (and therefore chewier?) then mine. But, I”m here to tell you they were still one of the best cookies I have ever eaten. I can”t wait to try them with the “right” way, they must be out of this world good.
To toast nuts: Preheat a pan over medium heat. Add nuts and allow to toast, stirring occasionally, just until fragrant and lightly browned. Remove from heat immediately as they can burn rather quickly.
One of the first things James mentioned when he bit into these cookies is that he loved the nuts. I had to agree, they really did add something special. A nice, crunchy contrast to the gooey chocolate. We used sliced almonds this time around but I can”t wait to try it with walnuts or pecans.
I”m definitely more than happy with this recipe and will be making it over and over. It has spurred on my love of chocolate chip cookies and I will eagerly be looking for many more yummy recipes to share. When it comes to cookies I”m never on the search for the ONE but rather a variety of cookies that we love, so we can make them according to our mood. This one will happily be eaten often.
Do you have a favourite cookie? Or several?
Nutty Chocolate Chip Cookies
If you”re not going to use these up within the week you can toss them in the freezer. I prefer to freeze them sliced. It works with this recipe because the dough is so firm, once cooled, that the cookies don”t stick together when you throw them into a freezer bag. This way you can bake them from frozen by simply adding a couple minutes to the baking time. But, if you prefer you can also freeze them in logs and let them thaw, in the fridge, overnight before slicing and baking.
- 2.5 cups flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups nuts, toasted and chopped
- 14 oz semi-sweet chocolate, coarsely chopped (or 1 (340g) bag chocolate chips, in a pinch) :)
Stir together flour, baking soda and salt, set aside.
Beat together butter, sugars and vanilla until smooth. Add eggs, one at a time, beating until incorporated between each addition. Stir in flour mixture. Fold in nuts and chocolate chips.
Divide dough into four equal portions on a lightly floured surface. Form each into a 9 inch log, wrap in plastic wrap. Refrigerate until firm, or up to one week.
To Cook: Grease or line baking sheets with parchment paper. Slice each log (with a very sharp knife, not serrated) into 12, 3/4 inch slices and place 3 inches apart on baking sheets. (If you have trouble slicing, let sit at room temperature for a couple minutes to soften slightly. If any nuts or chips fall out, just push them back into the cookie.)
Bake at 350ºF for 10 minutes, or until lightly browned and barely set (err on the side of underbaking to ensure soft cookies). Let cool 1-2 minutes, then move to wire racks or paper towel to cool.
Makes: 48 cookies
Adapted from Ready for Desserts.