When I saw this photo, I knew I had to make these cookies. I did a quick Google search for "David Lebovitz's Chocolate Chip Cookies" and found the recipe on Heidi Swanson's blog. It's originally from Lebovitz's The Great Book of Chocolate.
I really like this recipe; it has a good ratio of nuts and chocolate to dough. I took care to use good quality semisweet chocolate and toast the heck out of the walnuts, and I found that the cookies can have a variety of different textures depending on how you bake them.
I shaped half of the dough with a tablespoon scoop. I rolled the remaining dough into a log, chilled it thoroughly, and sliced it into rounds. I think I prefer the slice-and-bake method; the finished cookies were visually striking and crispy. The scooped cookies were substantial, chunky, and a little softer in the middle. Baking time will also affect the texture.
I'm going to make these again with pecans instead of walnuts. I really couldn't be happier with how they turned out!
oh i made these too. yes, they are very, very good. i haven't tried the slice and bake method though, so i'll try that next time.
ReplyDeleteDo you find lots of difference when you toast the nuts on a skillet or on a sheet in the oven??
ReplyDeleteI usually toast them in the oven. I tend to burn the nuts more often when I use a skillet.
ReplyDeleteThose look so good. I've never made cookies the slice-and-bake method, but it may be next time I'll try it.
ReplyDeleteI could not resist making these too after seeing that photo, Lisa. They do look wonderful, and so do yours!
ReplyDeletethese look so so good :)
ReplyDeleteI have to say - yours look better!!
ReplyDeleteI'm going to need to make these now!!