David Leite Chocolate Chip Cookie Recipe

I have been wanting to make the famous David Leite chocolate chip cookie recipe ever since the Cupcakes & Cashmere team had a chocolate chip cookie bake-off and this recipe won. There’s no time like the present so I went for it yesterday. While this recipe is not my usual go-to of quick and easy, it is worth the extra steps and the hours of waiting. Try it for yourself. You’ll see!

Ingredients:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter (10 oz), at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate discs or fèves, at least 60 percent cacao content
Sea salt

Directions:
1. Sift flours, baking soda, baking powder, and kosher salt into a bowl. Set aside.

2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.

3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

4. Drop the chocolate pieces in and incorporate them without breaking them. You may have to do this by hand with a spatula. Press plastic wrap against dough and refrigerate for 24 to 36 hours.

5. Dough may be used in batches and can be refrigerated for up to 72 hours.

6. When you’re ready to bake, fire up the oven to 350° (176°C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

7. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (You can also freeze the balls in a resealable plastic bag.)

8. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

9. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

10. Enjoy!

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