By this time you all must know that I am constantly in search of the best chocolate chip cookie recipe. I have tried many types and not only does it have to pass my approval, it has to win the hearts of the tasters. Because I am known in many of my circles for making cookies, I love trying new versions of old favorites, such as oatmeal, shortbread and chocolate chip cookies and then trying them out on friends and family.
Since writing this blog, I have highlighted quite a few cookies from many different recipe books and blog postings. I have learned quite a bit about dark brown and light brown sugar as well as using kosher salt instead of table salt. Very rarely do I concede to cookies that are much better than Andria's Chocolate Chip Cookies, but I may have to say David Lebovitz's Salted Butter Chocolate Chip Cookies are the BEST I have ever made!" Or should I say TASTED!
I found this chocolate chip recipe through David's Blog, David Lebovitz - Living the Sweet Life in Paris. I follow him on Facebook and love his stories and recipes. He is a renowned American pastry chef living, baking and writing from Paris. I had bookmarked a few of his recipes in my favorites file and decided to make the chocolate chip cookies.
These cookies weren't just delicious, they were addictive. My son, Stephen, was eating them more than I was, which is probably hard to believe. They were the perfect combination of buttery sweet, chocolate saltiness. (Did I really write that?) The best way to describe them was "all the flavors complimented each other perfectly".
I brought the cookies to a family reunion and proceeded to pass them out to aunts, uncles and cousins. "These are amazing!" - "These are delicious." - "These are incredible." - "Are there anymore left?" The best was my Aunt Nancy, who I love dearly. She is always so enthusiastic about my baking. To watch her enjoy these cookies was a highlight for me. When she enjoys them, I know they are really good.
Salted Butter Chocolate Chip Cookies
Makes two dozen cookies
4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt ( I used kosher salt)
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate (I used bittersweet)
1 cup toasted nuts, coarsely chopped (I used a combination of walnuts and pecans)
1. In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.
2. Beat in the egg and the vanilla.
3. In a small bowl, whisk together the flour, baking soda, and salt.
4. Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.
5. Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)
6. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
7. Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
8. Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
9. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.
Remove from oven and let cookies cool.
Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.