Great Chocolate Chip Cookies from David Lebovitz’s Great Book of Chocolate Recipe

If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix. They are that good.

Great Chocolate Chip Cookies from David Lebovitz’s Great Book of Chocolate

To close out the chocolate streak I've been on over the last couple of weeks I decided to end on a perfect note by making the Chocolate Chip Cookie recipe from David Lebovitz's Great Book of Chocolate. Chocolate chip cookies travel well, and if you end up sitting next to me on the plane ride to Dallas, I promise to share.

I always pack a bag lunch on flights and deliberate carefully about what to bring to snack on, knowing that I will thank myself later. I don't like to eat anything that smells too strong when I'm flying (red peppers, saffron, etc) because it makes me queasy. This flight is relatively short and mid-morning so I'm thinking about making: a toasted PB+J with delicious forest berry jam I picked up last week and chunky, organic peanut butter from Sunridge Farms with a large frosty sparkling seltzer water to keep me lively and hydrated, and a chocolate chip cookie (one for me, and a few to share). An alternative idea would be to whip up savory waffle sandwich with some sort of tasty filling (by making waffles and then using them in place of bread in my panini maker), but not sure if I will have time.

Back to The Cookies. Just look at them. They are that good. If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix. If you like a thin and crispy chocolate chip cookie, pass on this one. If you like them substantial, big, rich, chunky, gooey, and decadent.......this recipe is all yours.

The other recipe I can't wait to try from David's book is his Tupelo Honey Chocolate Sauce with Brandy (page 133). I got a giant, fancy-pants electric crepe maker from Wayne for my birthday last week, and I have a feeling this sauce is going to make an appearance on some homemade crepes as soon as I get home.

Thanks for the great recipe and a super book David :)

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Great Chocolate Chip Cookie Recipe

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup(130 grams) walnuts or pecans, toasted and chopped

Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Make about 20 cookies.

From The Great Book of Chocolate by David Lebovitz (Ten Speed Press, 2004) - reprinted with permission.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.


Sounds like a great recipe. I too have about a hundred cookbooks, and I also collect recipes from magazines. I usually ripe the recipes out and put them in clear plastic sheet protecters in a three-ring notebook. I am always intrigued to try something new. However, I also have some favorites that I keep going back to -- like Maple Pecan Chocolate Chip Cookies. Try substituting about a third of the flour with whole wheat flour and use pure maple flavoring instead of vanilla. I think toasted pecans go best with this combination, as well.


Wonderful website. Pleasureable reading/cooking ahead....hooray!


I am a make and freeze massive quantities person. I like to make 3 or 4 batches of dough then freeze the dough into 8" long rolls. Then I can cut off and bake two (or more to share) cookies at a time as the mood for a cookie hits me. Otherwise I would eat the entire batch in one day. Will this dough freeze well? I do not know of any reason why it would not. Great picture. Thanks.

Mad Jayhawk

hi heidi, i love your website, it's always a feast for the eyes and the stomach! may i ask you what camera you use (digital or otherwise) for your photographs? i am looking for a lens/camera with a larger aperture mark. thanks! L


I made these cookies and took them to work yesterday. Fastastic! Everyone loved them. I like that they are not too sweet. Thanks.


Wonderful site..utterly delicious; I run a non profit co-op writer's site, The Pleasure Dome. We publish 'Madelaine' a literary food magazine..poetry, fiction, article, artwork, recipes about food which has won a UK National Poetry Society Award. Do take a look .. Perhaps you'd like to contribute, we have an agent (London) interested in turning it into a book..or to exchange blubs and links All the best Suzi Pritchard The Manager The Dome2 PS..I used to be a food writer for The Guardian in the UK.

Hi Linda, Yes - you read it right - start with cold butter. -h

I am going to make these for a work meeting tomorrow since they looks so yummy! Just to confim - the ingredient list calls for cold butter, cut up, like for pastry. Is this right? I'd expect to use room temperature butter to cream with the sugar? Thanks


I just made Chocolate Chip Cookies this weekend for a party, I couldn't find a great recipe, so I used the Toll house cookie recipe on the back of the chocolate chip bag. They turned out great. If your readers don't like Walnuts, might i recommend using 1 cup butterscotch chips instead, as it adds a great something to the recipe... Also, for the readers, with the walnuts, be sure to toast them, I can't tell you how many I've had where they came direct from bag. :)


These look great. I'll have to try them out. I'm glad I found your site.

Mouth-watering photo, Heidi! Have a safe and enjoyable trip.


Hi Heidi I just bought Cook 1.0 on Amazon with 1-Click. Can't wait to receive my copy and get inspired by your photos and recipes. Have fun in Dallas!

If those cookies taste as wonderful as they look; we're all in trouble! Yummers... Have a grand time in Dallas - bring us back lots of photos and food news!


That photo is beautiful enough to eat! See you in Dallas--I'll look for you. Donna

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