Chocolate chip cookies get consumed by tons in our household – like any other household with kids. I usually buy Nestle’s chocolate chip dough or pre-made cookies from grocery store or Costco but this time, I decided to make the cookies from scratch. And I turned to my cooking bible – NYT Cooking – and sure enough I found a recipe that I felt like trying. There are some recipes that I read and pass and some that grab me and don’t let go. It doesn’t matter that I don’t have all the listed ingredients or the indicated prep time…I just have to try that and that recipe alone. Same was the case with this recipe by David Leite – I did not have the two different kinds of flours in the ingredients, I did not have the listed chocolate chips, I did not have 24 hours to refrigerate the dough and most importantly, I did not have the stand mixer that this recipe needed. I rolled up my sleeves and after struggling through with my not-up-to-the-task hand blender and almost giving up I had the cookie dough ready. I popped the cookies into the oven couple hours later and was so pleased with the results – I am not a baker and I couldn’t believe that I cooked up a great batch of cookies. The kids loved them and polished off the batch. So yay for my efforts!
Here are the tweaks I made to the original recipe:
- I just used all purpose flour
- I used regular chocolate chips and reduced the amount to half since I did not have semi-sweet. I still felt that there were too many chocolate chips
- I added chopped walnuts to half of the dough since kids are not crazy about nuts in their cookies and I love nuts in mine
- I only refrigerated the first batch for about 2 hours. Based on reviews on the site I pre-scooped the cookie dough before refrigerating it. If you don’t it becomes brittle and difficult to scoop
- Skipped the sea salt part before the baking since I was not sure if the kids will like it. Should probably experiment with it
The original recipe is here.