David Lebovitz Best Ever Chocolate Chip Cookies
This is our all-time favorite chocolate chip cookie recipe. Mixed with either of our all-purpose flours, it produces wonderfully light, buttery cookies with a delicious soft interior and crisp edges – an unforgettable eating experience.
BY: JERILYN BRUSSEAU
Prep Time
20 minutes
Bake Time
17 minutes
Total Time
2 hours 37 minutes
Yield
44 34-gram cookies
Ingredients
¾ cup (140g) granulated white sugar
¾ cup (140g) light brown sugar
16 tablespoons (228g) unsalted butter, softened
2 whole large eggs
2 teaspoons (10g) vanilla
1 teaspoon (5g) baking soda
½ teaspoon (3g) salt
2 ½ cups (350g) Organic Edison flour
3 cups (400g) Callebaut semi-sweet chocolate chips
If desired, 1 cup (150g) walnut halves or pecans, toasted.
Baker's Notes
Baking temperature of 300°F for 17, maximum 18 minutes assures that these cookies have an absolutely perfect texture.
Instructions
- 1. Cream white sugar and brown sugar together with butter until smooth.
- Mix in the eggs, vanilla and baking soda. Beat well.
- Scrape the bowl. Beat for another two minutes.
- Stir together the flour and salt, then mix into the batter.
- Mix in the chocolate chips (+ walnuts/pecans, if desired).
- Scoop the cookie dough into 1.2 oz (34g) balls.
- Place the dough balls onto a parchment-lined baking sheet and cover with a sheet of parchment. Chill for 2 hours in the refrigerator.
- Place the rack into the top one third of the oven. Preheat to 300°F.
- Take the dough out of the refrigerator and place 8 balls 4 inches apart on baking sheets.
- Bake for 17 minutes, or until pale golden-brown.
- Remove from the oven and cool on a wire rack.
Baker's Notes
Baking temperature of 300°F for 17, maximum 18 minutes assures that these cookies have an absolutely perfect texture.