I was re reading previous blog post that I've written and I just realized that I make a lot of chocolate chips and I blog about them A LOT! But then who gets tired of making and eating chocolate chips? Certainly not me. Here is another chocolate chip recipe that I've been meaning to try and it turns out good. It's more on the crisp on the edges and gooey and soft at the center. This recipe came from one of the funniest people that I know. Reading his blog has been part of my daily routine, I love imagining living in Paris when I get old and eating Parisian pastries everyday. Though his blog I get a glimpse of Paris...BLUE CHIP CHOCOLATE CHIP COOKIES
Adapted from David Lebovitz, The Great Book of Chocolate
- 100 grams granulated sugar
- 120 grams brown sugar
- 115 grams unsalted butter, cold, cut into 1/2-inch pieces
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 175 grams all purpose flour
- 1/4 tsp. salt
- 200 grams semi sweet chocolate chips
- 130 grams walnuts or pecans, toasted
- Adjust the oven rack to the top third of the oven and preheat to 300F. Line 3 baking sheets with parchment paper.
- Beat the sugars and butter together until smooth. Mix in the egg, vanilla and baking soda.
- Sift together the flour and salt, then mix them into the batter. Mix in the chocolate chips and the nuts.
- Scoop the cookie dough into 2 tbsp.balls and place 8 balls spaced 4 inches apart on each baking sheets.
- Bake for 18 minutes or until pale golden brown. Remove from the oven and cool on a wire rack.
- Store at room temperature in an airtight container for 3 days.