Laurie David’s Chocolate Chip Cookies Recipe
BY LAURIE DAVID AND WHERE WOMEN COOK MAGAZINE These are my favorite chocolate chip cookies in the world. Thin, crispy, and chewy, buttery and chocolaty, all in one happy bite. Make a double or triple batch of cookie dough; it doesn’t take much longer, and the dough actually gets better after a few days in the freezer. With cookie dough in the freezer, you will never be more than 20 minutes away from warm home-baked cookies, and isn’t that a bit of happiness?
- 12 oz good-quality chocolate, chopped into chunks
- 2½ cups flour
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- Preheat oven to 350 degrees.
- In a small bowl, combine chocolate, flour, baking soda, and salt.
- In your favorite cookie-making bowl, mix butter and sugars, then vigorously mix in the eggs until well combined.
- Fold in flour and chocolate.
- If you have the patience, chill the dough in the fridge for at least half an hour. Otherwise, drop grape-sized balls onto a greased baking sheet, about 3 inches apart.
- Bake for 8–10 minutes, until the edges are golden brown. Let cookies cool momentarily, then place on a cooling rack.