Just guessing here, but I suppose nearly every well known chef, especially those who are bakers, need to have their own chocolate chip cookie recipe. One that’s just slightly different than others. One that’s either a little more crispy or soft. A little more light colored or dark. Or with caramel, or sea salt. Maybe different nuts. These aren’t that much different than lots of others.
Chocolate chip cookies are mostly a staple around our house. Normally I have a stash of them in the freezer. My DH knows where they hang out and when his blood sugar goes really low, he’s been known to go grab one. But I haven’t had any in the freezer for months. Instead of making one of the usual ones (my favorites – see them highlighted down below), I thought I’d try a new one. This one I got from the Amateur Gourmet blog, but it is Nancy Silverton’s recipe.
What’s different in these? (1) they have more butter in proportion than most; (2) they use bittersweet chocolate rather than semisweet; (3) they require refrigeration before baking; and (4) they’re baked at a lower temperature than most.
As for the taste – you’ll notice the bittersweet flavor – which I like, actually. But even with that, I thought these cookies were too sweet. At least they’re too sweet for me. If I made them again (but I probably won’t) I’d reduce the white sugar. On the rare occasions when I buy or am offered a high-end bakery chocolate chip cookie I notice – almost always – they’re sweeter than even the Tollhouse recipe. Regular (more low-end, like grocery store) bakeries use more sugar to compensate for using inferior or low-end butter, shortening or margarine. Somehow I think they rationalize that if the cookies are sweeter we won’t notice the inferior taste. That’s not the case here, as these use more butter than usual.
The original recipe makes a cookie that is really large – the recipe below was written to serve 24 cookies. I made the cookies smaller (more normal sized) just because when I grab a cookie, I don’t want to eat a ginormous cookie. So I got about 45 cookies, or so.
What’s GOOD: well, they were just okay. I did like the bittersweet chocolate in them, but that’s really about all I liked about them. I’d still go back to my favorite CC cookie recipes (why didn’t I this time, I wonder?), the Chocolate Chip Cookie from Silver Moon Bakery, or the One Bowl Thin Chocolate Chip Cookie recipe. The former is a higher mounded cookie, and the 2nd one is quite thin. Both have my preferred proportion of butter to brown and white sugar in them. Both are more reminiscent of Tollhouse, I think, but I prefer them both to the Tollhouse recipe. This cookie has less brown sugar, yet they’re still too sweet, so they’re more like a white batter CC cookie, which isn’t my preferred type, for sure.
What’s NOT: read above.
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Nancy Silverton’s Chocolate Chip Cookies
Recipe By: Very slightly adapted from a Nancy Silverton recipe, from Amateur Gourmet blog, 2013
Serving Size: 48
6 ounces walnut halves — (1 1/2 cups)
8 ounces bittersweet chocolate — (about 1 1/2 cups)
2 1/4 sticks unsalted butter — (9 ounces)
1 cup granulated sugar
3/4 cup light brown sugar — packed
1 extra large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups cake flour — [my change]
1/2 teaspoon baking soda
1/2 teaspoon baking powder
NOTE: Since the original recipe called for using all-purpose OR pastry flour, I used half all-purpose and half cake flour, which is almost identical to pastry flour. You may use all all-purpose if that’s all you have. The original also has you make much larger cookies – just 24 for this batch. If you make larger, they’ll take longer to bake.
1. When ready to bake these, preheat the oven to 325° F.
2. Spread the walnuts on a baking sheet. Toast the nuts on the top rack for about 5 to 6 minutes. Shake the pan about halfway through to ensure that the nuts toast evenly. Take care not to overly color the nuts, as that will produce a bitter flavor. Remove the baking pans from the oven, remove the nuts from the baking pans and allow to cool.
3. Using a sharp knife, chop the chocolate into rough 3/8-inch pieces and reserve in a cool place. Then chop the walnut halves coarsely.
4. Fill the bowl of the electric mixer with warm water and let stand for 2 to 3 minutes. Empty the warm water from the mixing bowl and wipe dry with a kitchen towel.
5. Using the paddle attachment, starting on low speed, cream the butter; as it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as needed. Add the granulated sugar and the brown sugar, mixing until well blended, about 1 minute.
6. In a small mixing bowl, whisk together the egg and the vanilla extract. Then add that mixture, in 2 portions, to the butter mixture, mixing on medium speed between each addition.
7. In a dry, large mixing bowl, stir together the flour, baking soda, and baking powder to combine thoroughly. Add half the flour mixture to the creamed butter, and mix on medium speed for about 1 minute; then add the remaining half and mix until just combined, about 1 more minute.
8. Add the chopped walnuts and the chocolate pieces and mix just until incorporated. Cover the mixer bowl with plastic wrap and refrigerate for one hour.
9. Using a cookie scoop, make 1-inch balls and place on parchment lined cookie sheets and flatten them slightly. (You can sprinkle with sea salt here too, if you’d like.) Bake what you want now, freeze the rest. The cookies take about 12-15 minutes and are done when golden brown around the edges.
10. The cookies are very fragile right out of the oven – carefully remove them to a cooling rack and allow to cool fully before eating.
Per Serving: 112 Calories; 7g Fat (53.8% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 22mg Sodium.

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