Another Chocolate Chip Cookie Recipe & a Journey For The Future

So, here I am, I've been having a hard time writing and baking. Have you ever had a time when you are totally up to doing something but it always ends up badly or you don't even have a chance to start? (This has been one of my longest questions ever!) Well, I'm in this time. Now I've been more into writing my personal feelings about what is going on in the other side of the screen; trying to combine that with food sounds easier than it is, at least for me.
It's been a while since I wrote my last post, and today I felt like I should finish this one that has been saved as draft for so long now, that I don't even remember what I was thinking when i started typing.

They're awesome in flavor

Well, in my Journey for the Future I've been looking for a place to live now that I'm leaving to college, actually it's harder than I thought. There are a couple months left for me to enjoy in my hometown, but it feels like time is running out, almost like water in my hands. I have a lot of things planned here, that I don't even know if I'll get to do half of them, so much pressure is on me right now with final exams in high school, all the paperwork that has to be done for college, housing, etc. But another thing that's been in my thoughts lately is finding the Chocolate Chip Cookie recipe that makes me go wild, the One! And it's not like I'm not going to bake when I'm gone, but the new tiny apartment kitchen and limited tools will make it very hard.

My goal for this summer vacation is to find THE recipe and bake a lot other things. I have a huge list of "What to bake next..." that I want most of the recipes there crossed by the time I'm in another city.

But let's get to the fun stuff, OK? The next Chocolate Chip Cookie recipe, that has been the one with the best flavor so far. This recipe is from David Lebovitz's Ready for Dessert: My Best Recipes. One more time they were flat. What’s wrong with my karma?? I'm starting to think it may have been because either one of these things:
*My oven's just not working anymore
*There were some chocolate chips missing (& nuts)


While in the oven & already out (and flat)

 But, despite the errors (and flatness), my family, bf & I thought that this was the best recipe so far so here it is.

Chocolate Chip Cookies


2 1/2 cups (350 g) all-purpose flour
¾ teaspoon baking soda
1/8 teaspoon salt
1 cup (8ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
¾ cups (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, such as walnuts, pecans, almonds or macadamia nuts, toasted and coarsely chopped
14 ounces (400 g bittersweet or semisweet chocolate, coarsely chopped into ½-to 1-inch (1.5 to 3 cm) chunks, or 3 cups (340 g) chocolate drops

Note: Even though the recipe calls for drops and not chips, I just had chocolate chips in hand, but it’s a great advice to use just chopped chocolate for it to melt and get a gooey-er consistency on the cookies.
Also, I didn’t use any kind of nuts because I’ve been short in supplies.

In a small bowl, whisk together flour, baking soda and salt.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand, as I did) beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth.

Beat in the eggs, one at a time until thoroughly incorporated, the stir in the flour mixture followed by the nuts and chocolate chunks.

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 for 24 hours.

Position racks in the upper and lower thirds of the oven to 350 °F (175 °C). Line 2 baking sheets with parchment paper or silicone mats.

Slice the logs into disks ¾ inch (2 cm) thick and place them 3 inches apart on the prepared baking sheets. If the nuts or chips crumble out, simply put them back in.

Bake rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies err on the side of under baking.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Hope you get awesome cookies and share with me your experience with David Lebovitz’s recipe.

Have fun Baking! (: