David Lebovitz’s Great Chocolate Chip Cookies

If you like a serious chocolate chip cookie with classic vibes, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite. Toasted walnuts add crunch, density and a delicious flavor to the overall mix. So good!

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INGREDIENTS

Ingredients dough


INSTRUCTIONS

  1. Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
  2. Beat the sugars and butters together until smooth by hand or mixer. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix the flour mixture into the batter. Mix in the chocolate chips and nuts.
  3. Scoop the cookie dough into 3-tablespoon (5cm) balls and place balls, spaced 4 inches (10cm) apart, on each pan. Chill for 20 minutes.
  4. Bake cookies for 20 minutes or so, or until pale golden brown. Remove from the oven and cool on a wire rack.
  5. Store at room temperature in an airtight container for up to 3 days.



Related links!

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Let me know how you like these! The walnuts really bring something to the party. Even if they're for people who don't think they like nuts in their chocolate chip cookies. If I know I've got one of these people on my hands, I simply chop the nuts powder-fine. They bring such wonderful flavor I rarely leave them out.

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*This is just a module exercise, chill :D*