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Nutty choc-chip cookies


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
2 eggs
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.
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  • 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.
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  • 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!
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7 Responses to “Nutty choc-chip cookies”

  1. Sarah says:


    Looking forward to having a bake off on these – I love a nut in a choc chip cookie. I also have a recipe that I think is pretty similar will be keen to get it out and compare what the differences are.


  2. Reemski says:

    You’re killing me. Cookies/biscuits like these are what dreams are made of!

  3. Hannah says:

    I don’t think I eat enough cookies to be able to accurately judge the relative awesomeness of these recipes… but I can say these look amazing! I think I prefer to have either choc chip, or nutty, cookies though, not all at once…

  4. Emily says:

    Sarah: it’s a deal. We should make all three – yours, the 36 hour and these and then have a taste test! Yummo.

    Reemski: honestly you have to make these, you will be so popular around your house and when friends come to visit – seriously delicious.

    Hannah: yes it interesting – the nuts seem to be a bit divisive – some people love a nut in a choc chup cookie (Sarah) and others think its wrongtown. I’m happy to go either way and think I’d make the nutty ones if I had nuts on hand..

  5. Bryan says:

    The cookies look amazing! I’m crap at making cookies but will keep this post in mind should I feel like making a batch!

  6. Paula says:

    Do you think if the flour was substituted for gluten free flour these would work?

    • Emily says:

      I definitely think you could tweak the recipe to be gluten free, but I generally prefer to make a GF flour mix rather than use a commercial GF flour. This is because each brand of GF flour has a different mix of flours in it, and therefore your results will vary.

      A good substitute for this recipe would be:

      1 cup superfine sweet rice flour
      1 cup millet flour
      1/2 cup sorghum flour
      1/2 cup cornstarch
      1/2 teaspoon xanthan gum

      In place of the 350g of flour.

      If you do have a go with commercial GF flour I’d love to know how it goes. Also, your mixture will likely be more sticky than regular flour, it may be easier to roll it out between 2 sheets of baking paper/parchment.



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