I've been meaning to bake chocolate chip cookies for my son Grant. He doesn't get to eat much of what I bake. It's usually for an order or something he doesn't really care for. He's a chocolate or lemon kind of kid.
With no orders to be delivered for two days, tonight I decided to bake him some cookies. I baked David Lebovitz's Salted Chocolate Chips Cookies with some changes.
I doubled the batch and used 1/2 dark brown sugar and 1/2 light brown sugar and also 1/2 salted butter and 1/2 unsalted butter. I used a dark chocolate. I prefer chopped chocolate over chocolate chips. The chopped chocolate and the chocolate dust get everywhere in the cookie. You won't have a bit without chocolate.
In addition, once I incorporated everything up to the chocolate I split the batch in half. I put toasted walnuts in one half. My son does not eat nuts and he's allergic to just about every legume.
David's recipe recommends letting the dough rest for awhile in the refrigerator or overnight, but that's not going to happen with a 10 year old waiting!
I baked off 4 cookies. Two with nuts and two without. The rest of the dough is resting. Which is best anyway. This should guarantee the cookies lasting a little longer than one night.