Mix in the egg, vanilla, and baking soda. Line three baking sheets with parchment paper.īeat the sugars and butters together until smooth. Makes 20 cookies, or more if you use one of these tiny cookie scoops.ġ/2 cup (120 grams) firmly packed light brown sugarĨ tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) piecesġ/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)ġ 1/2 cups (200 grams) semisweet chocolate chipsġ cup (130 grams) walnuts or pecans, toasted and choppedĪdjust the oven rack to the top third of the oven and preheat to 300F (150C). Half the people who try them will have no idea there are nuts at all in there–thus hushing the nut haters–but they will know that there is something undeniably better. Nobody wants their chocolate experience interrupted. What this gets you is a cookie filled with all of the awesome flavor of nuts, as well as the extra crunch, without the nuts actually interrupting your chocolate chip experience. The nuts are always well-toasted and they’re always finely chopped–as in, some will be the size of petite peas but many will be more like powder. So, here’s my chocolate chip cookie thing. In 30 minutes, you’re going to be all “Schmoll House who?” and you’ll never look back. You have no idea how few recipes get even one repeat performance in the smitten kitchen, twice means that you need to print (yup, it’s working again) this post and go make these right now. And yeah, I was like the last person on earth to buy this but I’ve made up for it by making these cookies more than twice. It is, and really just has to be, the famed David Lebovitz, from his Great Book of Chocolate. Who is the crazed, handsome genius who brings us this masterpiece? No, not Alex, though he did bake the cookies while I washed dishes on Sunday (see how we switched it up there? cr-azy!).
See, this cookie has what we affectionately call “a lot of chocolate to very little dough,” in fact, when you’re folding all of the ingredients together, it seems impossible that so many chocolate and pecan chunks will fit in so little batter, and the best part is that they barely do.
#CHIP COOKIES FULL#
And sometimes, sometimes when you’re making a heavy meal full of classics that I’ll get to one by one this week, you want to end on a simple–but not too subtle–note. I suppose there comes a point in every food blogger’s so-called “career” when she posts her favorite chocolate cookie recipe, but I’ve avoided this point for a long time because, does the internet actually need another chocolate chip cookie recipe? 130,000 times no.
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