When exactly does one need yet another chocolate chip cookie recipe?  Especially when one has so many chocolate chip cookie recipes already.  Not to mention, some great chocolate chip cookie recipes in there.  Remember these?  And these?  And how about these lovelies?
Turns out that I have a thing about repeating old recipes and I love trying new ones.  Is this particular cookie version monumentally, earth shatteringly different than some of the other chocolate chip cookie recipes?  No.  But here is why it was important for me to make these cookies today:
1.  I got this cookbook and needed to try something from it ASAP.
2.  After the failed whoopie pie event earlier this week, I needed something soothing and familiar.
3.  I haven't baked with chocolate in a while.
4.  I like eating chocolate chip cookies.
5.  It's raining outside.
6.  This is the first day off I've had in two weeks.  I need a reward and YES I do reward myself with food 'cause, damn... life is too short.
I could go on but it's all going to revolve around the same points really.
These cookies called for ludicrous amounts of chocolate - I'm there.  I left out the nuts because... I just did ok.  I didn't want anything polluting my chocolate chip cookie experience today and nuts would have been cookie pollution.


Also, it seems that the key to fantastic, out of this world cookies is to let the dough rest.  So, I let it rest... in my fridge for 24 hours give or take.  The rest of the recipe is pretty much nothing you haven't seen before.  Just for the record the log slicing thing didn't work for me because I used ludicrously large chunks of ludicrous amounts of chocolate so I kinda had to break my logs up and then form them from there.
So, this rainy Sunday afternoon found me sitting on me couch, curled up in a blanket, watching something mindless, feeling just so slightly sorry for myself (stupid whoopie pies can chew my crust - but don't worry, I'll try them again) and eating awesome chocolate chip cookies.


Chocolate Chip Cookies adapted slightly from Dave Lebovitz

2 1/2 cups all purpose flour
3/4 tsp baking soda (oops, I used baking powder)
1/8 tsp salt
1 cup unsalted butter at room temperature
1 cup light brown sugar (I used muscovado)
3/4 cup sugar
1 tsp vanilla
2 lg eggs at room temperature
2 cups nuts (walnuts, pecans, macadamia...) toaste and coarsely chopped (I didn't do this)
14 oz or 3 cups chocolate chunks, chips ... whatever

Combine the flour, baking soda and salt together in a bowl and set aside.
Cream together the butter, vanilla, brown sugar and sugar together in another bowl until light and fluffy.  Add in the eggs one at a time and mix well after each addition.
Combine the flour and butter/egg mixture.  Mix until well incorporated.
Add the nuts and chocolate chips.
Form the dough into two logs (about the diameter of a paper towel roll), cover and refrigerate for about 24 hours.


Preheat oven to 350 degrees F.
Line a baking sheet with a silicone liner or parchment paper.
Cut each log into 1 1/2 inch thick discs.  Place on the liner, leaving space between each cookie.
Bake for about 10 minutes (I baked mine sometimes just a little less so they would be gooier)
Remove from oven and cool on a cooling rack.