Best Ever Chocolate Chip Cookie Recipe

By jsides

Here I present to you, David Lebovitz's recipe, the winningest cookie in the world (or at least my kitchen):

Ingredients

• 2 1/2 cups (350 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (8 ounces/225 g) unsalted butter, at room temperature
• 1 cup (215 g) packed light brown sugar
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups (about 225 g) nuts, toasted and chopped
• 14 ounces (400 g) bittersweet chocolate, coarsely chopped
• Sea salt for sprinkling on top (what??)

Details

Adapted from instructables.com

Preparation

Step 1

In a pre-heated 350oF (180C) oven bake:
2 cups (about 225 g) nuts (I prefer pecans in this recipe)
for 10 minutes on an ungreased cookie sheet. Let cool.

While those are baking, chop up:
14 ounces (400 g) bittersweet chocolate

Sift together:
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

In a separate bowl (preferably with an electric mixer) beat together:
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract

One at a time, add:
2 eggs
beating thoroughly after each addition until each is incorporated.
Slowly stir in flour mixture until fully incorporated.
Finally, stir in chocolate and nuts.

Divide the dough into quarters. Roll each dough into a log about 9in (23cm) long and wrap in plastic.

Stick em in the fridge for the next 24 hours, and try to forget you knew anything about them.

Preheat the oven to 350°F (175°C).

Line baking sheet with parchment paper or silicone baking mat.

Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, push them back in.

Scoochmaroo Super Tip: Sprinkle the cookie slices with a small amount of sea salt. This will really make them sing!

Bake the cookies for 10 minutes, rotating the sheet midway through. If you prefer a chewier cookie, scale back the time a bit

Let cookies cool on the baking sheet until firm enough to transfer to a wire rack.

Baked cookies will store in an airtight container for 4 days. Unbaked dough can be refrigerated for up to a week or frozen for up to a month.