To get the free app, enter your email address or mobile phone number.
I have been making this cookie for close to 30 years, and not a day goes by that we don’t make them and sell every last one. It’s the most asked for recipe in the book. What I love about these cookies is that if you eat them soon after they come out of the oven the chocolate chips are so meltingly delicious, it’s like being in chocolate heaven. --Sarabeth Levine
Makes about 2 dozen cookies
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts
Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.
Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.
Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)
I love this book! I am an experienced baker and the owner of many, many cookbooks but this book took my breath away. The photographs by Quentin Bacon are beyond belief. Read morePublished 2 months ago by Frances SanislowF
It's a beautiful book with artfully arranged illustrations, great heavy-weight glossy paper, pleasant to handle. Read morePublished 3 months ago by M V.
Great book. It has a lot of creative recipes It gives you ideas on creating your own.Published 5 months ago by Elizabeth
WOW! If you like baked goods like this cookie monster, this is the book for you.Published 6 months ago by Scott Aijo
Really good recipes. They're warm and inviting, like a hug. I've gotten some really good, really enjoyable recipes from this book. Read morePublished 6 months ago by Glenda McGhee
Love the recipes, pictures, and content in general, but the reason I'm giving this three stars is because there are no weights for ingredients, and given Sarabeth Levine's love for... Read morePublished 7 months ago by Heather Eddy
I adore this cookbook. Every recipe I've made from it has been perfect: not too sweet, not too difficult. All of the recipes are easy to follow and a lot of detail has been given.Published 9 months ago by seleneschild