Dorie Greenspan's Chocolate Chip Cookie Recipe and 38 Weeks

36 Weeks and 5 days, New York's Upper East Side

I'm whipping up a batch of Dorie Greenspan's chocolate chip cookies today. Sometimes the best things in life are the classic comfort foods, and I count these soft gooey chocolatey cookies among them.


These are the cookies that will be accompanying me to the hospital on Thursday when I meet a team of doctors and nurses that will be taking care of me through my c-section.  As you may know, my baby is breeched. And we tapped out all tricks in the bag when our last resort - an external version - did not work.

Sometimes the best way you can tell people how grateful you are for their help is through food. The doctors and nurses at St. Luke's will receive a small token of our gratitude over the next few days. I wish I could send everyone who has been so supportive of this journey these cookies. It has been an awesome ride, and I am grateful to have had many friends, including you, be a part of it. I hope you know how much it has meant to me to have your kind thoughts sent this direction. Thank you!

Dorie Greenspan's Chocolate Chip Cookie Recipe

The dough must be made 24 hours ahead of baking. The cookie dough freezes well for a convenient treat whenever the urge hits. I like to segment the dough into two tablespoon portions and store in a plastic bag in the freezer to enjoy hot and fresh over the following weeks.

Ingredient

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 2 sticks butter - room temperature
• 1 cup sugar
• 2/3 cup light brown sugar - I've used dark brown sugar and preferred the results
• 2 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup pecans, chopped finely

Method

1. Whisk the together the following dry ingredients: flour, salt and baking soda together. 
2. With a mixer on medium, beat the butter for a minute or until creamy, smooth and fluffy. Add the sugars and beat for another 2 minutes until well blended. Beat in the vanilla, then the eggs one at a time, beating for one minute after each addition.
3. Reduce mixer to low and add the dry ingredients in 3 additions, mixing until incorporated
4. With a rubber spatula mix in the nuts and chocolate
5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 24 hours
6. 24 hours later: Preheat Oven to 375 F and line a baking sheet with parchment paper.
7. Using a rounded tablespoon measure put balls of cookie dough on baking sheets, leaving plenty of space between each cookie. This would be a good time to parcel out cookie dough balls to freeze for later baking. Bake one sheet at a time for 10-12 minutes until the edges brown but the center reaches a toasty golden shade. Allow to cool on the sheet a minute or two before moving to a cooling rack.