Cookie Monster!

I have been sitting on this post for awhile, though I have no idea why. It's not like my life of saving the world is so busy that I cannot take a little time to write. So today I have put a hold on my other extracurricular activities and decided I will do this. Because this is a great cookie recipe. Granted I am no Betty Crocker, but I truly enjoyed working on this recipe and even my mess ups of baking for a bit too long and putting to many on a sheet pan that resulted in some big connected globs of cookies were delicious.

I actually made this recipe twice in a one week period. Discovered through Tasting Table, the actual recipe come from David Lebovitz and his latest book Ready for Dessert: My Best Recipes. I just knew I had to try my hand at making homemade cookies, and I was not disappointed. But the first time I ended up with my cookies exuding into each other's space and performing a little hanky panky with each other, which ended with these results:

I also put the cookies in for a little too long for my liking. I am someone that like my cookies crispy on the edges and soft in the middle.

So the second time around I became a factory line cookie backing machine. Rotating shelves and trays, which resulted in a more uniform shape and better texture.

In the second batch I also added in a bit of cinnamon which I really liked. And I think you could just add the cinnamon, and leave out the chocolate to have one mean snickerdoodle recipe. I also liked that I did half semi-sweet and bitter-sweet instead of just one or the either. It was a great combination that gave richness and depth to the cookie. But all in all you should give this recipe a try (see below). The results are delicious.

Chocolate Chip Cookies 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 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. 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.