A while ago, I blogged about some 36 hour chocolate chip cookies that I considered to be the best I’d ever made. It was therefore quite surprising to come across a comment from David Lebovitz in his book Ready for dessert where he mentioned the 36 hour cookie and that he thought his recipe for chocolate chip cookies was superior. Clearly, I needed to make these cookies – fast.
These cookies have several of the advantages of the 36 hour cookies. For starters, the recipe makes a huge amount of dough, which seems excessive, but do not make less! The dough freezes very well and it is wonderful to have the cookies in the freezer, ready to bake at any time. In fact, between the 36 hour cookies and these, I’ve had several instances where friends have dropped past without notice and I’ve managed to produce fresh baked cookies in 15 minutes. How very 1950s housewife of me!
Other similarities between the cookies is liberal amount of chocolate and their burnished caramel colour. Similarly to the 36 hour cookies, David recommends leaving the dough for some time before cooking – at least 24 hours, and preferably 36 if you can wait that long!
The big difference between the David Lebovitz cookies and the 36 hour cookies is the inclusion of nuts. The nuts do make for a nice textural counterpoint to the gooey, oozy softness of these cookies.
So the million dollar question is – are they better? To be honest, I couldn’t say. Your view will depend entirely on how much you like nuts in your choc-chip cookie. Personally, I found these to be equally as good as the much-loved 36 hour cookies, and these will have a safe spot in my repertoire. If you give them a try, I’d love to know what you think!
David Lebovitz’s choc-chip cookies
Adapted from Ready for dessert.
Makes approximately 30 cookies
Note: David recommends shaping the cookies into logs, then cutting cookies from the logs. I did this in the recipe below, but actually preferred the look of the cookies when you roll them into balls – the cookies are more uniform in shape.
350g flour (or 420g spelt flour)
3/4 tsp baking powder
pinch of salt
225g unsalted butter, at room temperature
215g brown sugar
150g caster sugar
1 tsp vanilla extract
225g nuts toasted & chopped – I used almonds, hazelnuts, pecans & walnuts
400g dark chocolate, chopped
- In a small bowl mix together the flour, baking powder and salt.
- In an electric mixer, beat together the butter, sugars and vanilla until smooth. Beat each egg in separately until thoroughly incorporated.
- Stir in the flour mix, then the chocolate and toasted nuts.
- Divide the dough into four and shape into logs (or roll into balls). Wrap in plastic wrap and refrigerate (at least 24 hours). Alternatively, freeze the logs.
- When ready to eat, pre-heat the oven to 175C. Line trays with baking paper, slice logs into 2cm pieces and place pieces generously apart. Sprinkle with sea salt.
- Bake for about 10 minutes, until lightly browned but still soft in the centre.
- Cool on sheets until firm and then eat, hot and gooey. Enjoy!