Recipe from Malcolm Livingston II
Adapted by Jeff Gordinier
- Total Time
- 30 minutes, not including time to chill
- Rating
- 4(652)
- Notes
- Read community notes
At WD-50 on Manhattan’s Lower East Side, the pastry chef Malcolm Livingston II specializes in building delicious and visually arresting desserts out of ingredients that seem to have been thrown together like strangers at a co*cktail party. (A recent example: “verbena mousse, plum, buckwheat, camelina oil.”) But when it comes to the family meal, when members of the kitchen team meet up for a mass nosh, Mr. Livingston is known for baking something more traditional: chocolate chip cookies. “I think they stand out because of the texture,” he said, citing his blend of all-purpose flour, bread flour and melted butter. Pay attention to the process, though. “When making them at home, set aside enough time for your dough to be chilled,” he advised. “The cookies bake better when they are going straight from freezer or fridge directly into the oven.” —Jeff Gordinier
Featured in: Foraging for a Pastry Chef in the Bronx
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Ingredients
Yield:3 dozen cookies
- 11tablespoons/150 grams unsalted butter, melted
- ½cup/100 grams packed dark brown sugar
- ½cup/88 grams granulated sugar
- 1egg plus 1 yolk
- 1cup/150 grams bread flour
- ⅓cup/50 grams all-purpose flour
- 1teaspoon/4 grams salt
- ¼teaspoon baking soda
- ¼teaspoon baking powder
- ¾cup/125 grams chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)
89 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 46 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In the bowl of a standing mixer fitted with the whisk attachment, whip the butter, brown sugar and granulated sugar for 3 minutes. Add the egg and yolk and whip for another 6 minutes or until light in color and fluffy.
Step
2
Sift together the flours, salt, baking soda and baking powder. Switch to the paddle attachment on the mixer and add the dry ingredients and chocolate chips. Mix on low speed until all ingredients are incorporated and mixture looks hom*ogeneous. Dough will be slightly wet.
Step
3
Chill the dough until set enough to scoop with an ice cream scoop. Or transfer the dough to a sheet of parchment paper and roll into a log. Wrap it in the paper and twist the ends tightly to secure, and chill until firm enough to cut into 1-inch slices, at least 1 hour.
Step
4
When ready to bake, heat oven to 375 degrees. Line a baking sheet with parchment paper, scoop the dough or slice, and space cookies at least 2 inches apart on the baking sheet. Cook for 12 to 15 minutes or until golden brown on the edges but still soft in the middle.
Ratings
4
out of 5
652
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Cooking Notes
Jessica D.
Very good results. Specifically, I froze the dough into a log and have been slicing off portions to make cookies on the fly in case of a cookie emergency.
Mark
Tried this numerous times. Reluctantly, will become a "go from" recipe. Too much time and effort for dubious results. The 9 minutes of whipping yields cookies that are more "cakey" than chewy. Also, if making these increase quantity of chocolate chips to a full cup.
Joshua
These cookies were very easy to make and delicious. Perfect balance of chew/crunch...will DEFINITELY make again.
Kaitlin
Cookies are significantly better after sitting for a day or two - they taste exactly like Tates!
Christopher Todd
I love your emergencies!
kmg
I love the science of this recipe. I have made this recipe with variations on the ratio of brown and white sugar and have come to respect the authors recipe except I add a pinch of flake sea salt instead of a teaspoon and I add more chips. I use a tablespoon scoop to layout 28-34 cookies freezing them for an hr before cooking. For the remainder of frozen raw cookies, I just store them in a freezer bag and cook unthawed at 375 degrees for 13 minutes. I truly love that this recipe is different
Shrrrrn
How could anyone get 3 dozen cookies from this recipe? I got 16. They're fairly large but not enormous. The recipe should specify a crazy-long skinny snake wrapped in parchment if you're supposed to cut it into 36 pieces.
not enough
Does not yield as much as it claims. I only got 14 cookies using this recipe.
Mia
Everyone was right! You need to have a full cup of chocolate chips! Also I added half a cup of walnuts but could definitely use a cup. A half a cup of sugar was the perfect sweetness for us but if you are going to turn down the sugar I found out that you also need to turn down the salt! Excellent cookies! I rolled them which made it so easy to cut them and throw in the oven!
thepotterswife
I love these cookies. I can make them on the spur of the moment because the butter is melted not plan-ahead softened. Although the first time I made the cookies I followed the specific mixing times, I now ignore those directions with no consequences and simply judge when the sugar and eggs are sufficiently mixed and fluffy. I increase chips to one cup-yum! I bake a small batch right away and freeze the rest of the dough in a log and cut off as desired.
sara e. wilson
chill the bowl sufficiently to roll the dough into a log.
sara e. wilson
We don’t have a stand mixer so I mixed by hand (oops, I slightly over mixed), which that meant there was one less thing to wash at the end.
RachelYVR
at this point just add a whole cup of chocolate
Shirley
Changes:1/2 c. Margarine1/3 c. Each white and brown sugar1 eggAdded nuts.
Stina
I didn’t have bread flour so I just used all-purpose flour and they still turned out wonderful. Also, I forgot to put the whisk attachment on in the beginning and didn’t realize it until it said to put on the paddle attachment. I honestly don’t think it made a difference for this recipe. I think the only thing I might change next time will be to add vanilla. I thought it was strange that the recipe didn’t include it, but I think I’ll try it next time just to see if I like it even better.
eva
I love these cookies and I added 1 Tsp vanilla, chopped pecans and a mixture of milk, semi-sweet, and dark chocolate.
Zach
I used an electric hand mixer instead of the stand mixer and got excellent results. Felt like the hand mixer got the dough to the place it needed to be quicker. Definitely add an extra quarter cup of choc-chips.I love the specificity of this recipe. The creator must've tried many iterations to get this nailed down. The result is a crispy-on-the-outside, chewy-on-the-inside when cooled. Optimally consumed 5 min out the oven, but they tasted great after a trans-Atlantic flight, too!
Shrrrrn
How could anyone get 3 dozen cookies from this recipe? I got 16. They're fairly large but not enormous. The recipe should specify a crazy-long skinny snake wrapped in parchment if you're supposed to cut it into 36 pieces.
April
This is a go to recipe! First try was a bit meh because there’s was only light brown sugar after the Thanksgiving festivities. But we were intrigued and knew we were on to something. So recommend you keep that brown sugar dark, brown that butter, up the chips (mix of milk and semi sweet) and add a splash of vanilla. Yumminess awaits!
Beverly
I followed every step except increasing the butter and browning it and then measuring out exactly what the recipe called for. My cookies are darker because of the browned butter but it has a nice nutty rich flavor. This recipe is a keeper. These cookies are done around the 12 minute mark. Superb.
whats up
Use one cup of Chocolate chips.
AndrewL
Thanks Jeff! Made with gluten-free flour and added walnuts. Delish! Cakey center, crisp edges. Added some kosher salt out of the oven. Maybe I cut wrong but only made about 18 large cookies (not 24).
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