Nom Nom Nom: Perfect Chocolate Chip Cookies

This is my pile of amazing cookies. I wouldn’t let The Beau eat that perfect one in the center until I photographed it. What a wench I am.

So, I made some terrific cookies a couple weeks ago. Seems like uneventful news. But these cookies, man – they were the best cookies I have ever produced. I could not believe it. Even The Beau commented about their superior cookie-deliciousness.

So, enough about things you can’t tell for yourself and onto the recipe!

I used David Leibovitz’s recipe on Serious Eats. When I started getting all my dry ingredients together, I did a double take with the amount of salt required. It was less than half of my usual amount. But, I wanted it to be true to the recipe, so I kept the faith and followed it. I am so glad I did.

Here are the 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, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
  • 14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops
  • Tips and confessions:

    One thing he did that I did not was freeze his dough. I am impatient in that when I go to make cookies, I am expecting to eat them in 30 minutes. I don’t have the forethought to do this the day before, but I recommend it. I know it helps keep them all uniform and in turn makes them cook evenly, so if you can wait for gooey cookies, follow the freezing directions.

    Chunks, not chips. Better yet, chop your own! It doesn’t take much longer to accomplish, and the taste makes up for the labor. Chunks allow the flavor to spread out, and also chip chocolate is not the best quality. So try some chunks, baby.

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