Recipe adapted from Ready for Dessert: My Best Recipes, by David Lebovitz (Ten Speed Press)
Yield: about 4 dozen cookies
· INGREDIENTS
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 (Ghirardelli)
DIRECTIONS
1. In a small bowl, whisk the flour with the baking soda and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract at medium speed just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated, then blend in the flour mixture, nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours. (The dough logs can be refrigerated for up to 1 week or frozen for up to 1 month.)
4. Position racks in the upper and lower thirds of the oven and preheat the oven to 350°. Line two baking sheets with parchment paper or silicone baking mats.
5. Slice the dough logs into ¾-inch-thick disks and place the disks 3 inches apart on the prepared baking sheets. I took pieces off the log and made perfect little balls instead of cutting into disks. If the nuts or chips fall out, simply push them back in. Bake the cookies, rotating the baking sheets midway through baking, until very lightly browned in the centers, about 10 minutes.
6. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack. The baked cookies will keep well in an airtight container for up to 4 days.
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