Here’s a chocolate chip cookie recipe from The Great Book Of Chocolate by David Lebovitz which was formerly a super secret recipe from the San Francisco cookie shop, Blue Chip Cookies. David Lebovitz swears that this recipe is the bakery’s authentic recipe written on their original letterhead.
I tried this recipe for the first time last weekend on one of those dreary rainy days and it did provide a little bright spot in all that darkness.
I followed the recipe exactly as written with two small changes. I used chopped bittersweet chocolate because I didn’t have any chocolate chips and almonds instead of walnuts.
Makes about 24 large cookies
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 stick unsalted butter, cold, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 & 1/4 cups all-purpose flour
1/4 teaspoon salt
1 & 1/2 cups chopped bittersweet chocolate or semi-sweet chocolate chips(chips are authentic recipe)
1 cup almonds, toasted and chopped or walnuts, toasted and chopped(authentic recipe)
Preheat the oven to 300°. Line 2 baking sheets with silpats or parchment paper. I also changed the size of the cookies so that I could fit them all on 2 baking sheets centered on a rack in my oven.
1. Beat the sugars and butter together until smooth. Mix in the egg, vanilla and baking soda.
2. Stir together the flour and salt, then mix them into the batter. Mix in the chopped chocolate(or chips) and nuts.
3. Scoop the dough into 1 & 1/2 tablespoon balls and place 12 balls evenly spaced on each baking sheet.
4. Bake for 18 minutes or until pale golden brown. Remove from oven and cool on rack.
Store cookies at room temperature for up to 3 days.