David Leibowitz 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 (350) 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. 1. Cream white sugar and brown sugar together with butter until smooth.
  2. Mix in the eggs, vanilla and baking soda. Beat well.
  3. Scrape the bowl. Beat for another two minutes.
  4. Stir together the flour and salt, then mix into the batter.
  5. Mix in the chocolate chips (+ walnuts/pecans, if desired).
  6. Scoop the cookie dough into 1.2 oz (34g) balls.
  7. Place the dough balls onto a parchment-lined baking sheet and cover with a sheet of parchment. Chill for 2 hours in the refrigerator.
  8. Place the rack into the top one third of the oven. Preheat to 300°F.
  9. Take the dough out of the refrigerator and place 8 balls 4 inches apart on baking sheets.
  10. Bake for 17 minutes, or until pale golden-brown.
  11. 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.


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