In the Chips
A baking master's final word on the classic cookie
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Paris-based pastry chef David Lebovitz wanted to call his new cookbook David's Greatest Hits. His publisher quickly nixed the idea, but that title would have been an apt one: In Lebovitz's just-released recipe compilation, Ready for Dessert: My Best Recipes, he shares more than 170 recipes--including new creations and old favorites--like these unparalleled chocolate chip cookies. The chunky-chewy treats come out of the oven pebbled with chopped nuts and oozing chocolate. Your hunt for the perfect chocolate chip cookie is officially over.
Chocolate Chip Cookies
Yield: about 4 dozen cookies
2½ cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped
14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks