Chocolate chip pecan cranberry cookies- 36 hours






Chef David Lebovitz's recipe, the winningest cookie in the world (or at least in my kitchen):

2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature

2 cups (about 225 g) nuts, toasted and chopped
14 ounces (400 g) bittersweet chocolate, coarsely chopped
Sea salt for sprinkling on top

The key secret in making amazing chocolate chip cookies seems to be in how long you let the dough sit before baking.  Even Mrs. Wakefield employed this technique when she invented the original Nestle Toll House recipe - it just didn't make it onto the package!

Leaving the dough in the fridge for 24-36 hours allows the ingredients to fully soak up the liquid, and result in a firmer dough which bakes to a better consistency.

A long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving. And since butter coats the flour, it makes it difficult for the liquids to get through to the dry ingredients.

Another hint is to rotate the cookie sheet mid-way through baking.  This allows your cookies to bake evenly, regardless of where the hottest part of your oven is.  This simple trick was a game-changer for me, and I'll never do otherwise again!

The NYTimes article suggests there's no substitute for a 6" cookie whose dough has been left in the fridge for at least 36 hours.  But after this experiment, I care to differ.

Step 3: The Prep


First you want to toast you some nuts.  This makes for the extra yum.  If you're allergic, I guess you should skip this part. 
In a pre-heated 350oF (180C) oven bake:
2 cups (about 225 g) nuts (I prefer pecans in this recipe)  
for 10 mintues on an ungreased cookie sheet.  Let cool.  If you don't it will cause your chocolate pieces to get melty in the batter.  Which is what happened to me.  Which I rather liked and will probably be doing again.  So choose your own adventure.

While those are baking, chop up:
14 ounces (400 g) bittersweet chocolate
Insider tip: for the ultimate cookie, use only chocolate with at least 60 percent cacao content and shoot for a ratio of chocolate to dough of no less than 40 to 60.


Step 4: The Procedure


First, using a bowl, sift or whisk (easier!) together:

* 2 1/2 cups (350 g) all-purpose flour
* 3/4 teaspoon baking soda
* 1/8 teaspoon salt

In a separate bowl (preferably with an electric mixer) beat together:

* 1 cup (8 ounces/225 g) unsalted butter, at room temperature
* 1 cup (215 g) packed light brown sugar
* 3/4 cup (150 g) granulated sugar
* 1 teaspoon vanilla extract

One at a time, add:

* 2 eggs

beating thoroughly after each addition until each is incorporated.

Slowly stir in flour mixture until fully incorporated.

Finally, stir in chocolate and nuts.

Step 5: The Hard Part


You know what I'm going to say.  It's time to wait.  It's time to take all this precious cookie dough you just made. . . and not eat it.

Divide the dough into quarters.  Roll each dough into a log about 9in (23cm) long and wrap in plastic. 

Stick em in the fridge for the next 24 hours, and try to forget you knew anything about them.


Step 6: Let's Be Serious


o compare and contrast the benefits of allowing your dough to rest.

Step 7: The Baking


Preheat the oven to 350°F (175°C).

Line baking sheet with parchment paper or silicone baking mat.

Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, push them back in.

Scoochmaroo Super Tip:  Sprinkle the cookie slices with a small amount of sea salt.  This will really make them sing!  


Bake the cookies for 10 minutes, rotating the sheet midway through.  If you prefer a chewier cookie, scale back the time a bit

(how did I not get a picture of the cookies being baked? I don't know!!)

Let cookies cool on the baking sheet 5 minutes until firm enough to transfer to a wire rack. 

Baked cookies will store in an airtight container for 4 days.  Unbaked dough can be refrigerated for up to a week or frozen for up to a month.

Notes:  11/18/2014  great with home made caramel swirled on top.

4/24/2015 baked with chopped sweetened cranberries, chopped chocolate chips, and prebaked pecans.  3 dozen gone in 2 days.

4/30/2015 baked at 375 for 11 minutes rotating the cookie tray after 5 minutes.  Baked with 1 cup milk chocolate chips, 2 handful Herseys semisweet chocolate morsels, 1 cup chopped cranberries, and I cup chopped nuts.  Rested in fridge 36 hours.  Yummy. 




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