Thursday, May 03, 2012

Blue Chip Chocolate Chip Cookies

Blue Chip CCC's from David Lebovitz book 5-1-12

I have a lot of cookbooks.  I feel like I could REALLY add to that library.  But the other day I walked past some of my books and stopped to look at the section of books that are all chocolate.  Those are sure some delicious looking books to gawk at!  I opened up The Great Book of Chocolate, by David LebovitzThe book is slender and thin, but full of everything you’d ever want to know about chocolate and has some great recipes as well.  Naturally, I was drawn to the chocolate chip cookies—Blue Chip Chocolate Chip Cookies.

David mentioned that this is an authentic recipe written on bakery letterhead from the Blue Chip Cookies bakery that used to be at Ghirardelli Square in San Francisco.  He said the recipe is supersecret, but here it is.  Because of its authenticity, I followed the recipe exactly.  Sometimes I actually alter recipes slightly because we live in a high altitudes, but this time I thought I’d see how it turned out as written.  I was afraid the cookies would be flat and crispy, but they turned out perfectly thick and chewy!

I have my favorite chocolate chip cookie recipe, which will probably always stand as a favorite.  I try others and while even these Blue Chip cookies are great, we all here still like “my favorite” the best.  That said, I was pleasantly surprised with how well the Blue Chip Cookies turned out.  I decided to share this recipe because I like that it is make with cold butter.  I’ve had friends and family “complain” to me over the years that their cookies always turn out flat and they can never figure out why.  I tell them it could be too soft butter.  People also say they weren’t able to make cookies because they forgot to take the butter out of the fridge so it could soften up and come to room temperature.  Well, there’s no excuse now!  (And just a tip, you can always nuke a stick of butter for 10-20 seconds, I usually do 13-15 seconds, and it will take just the right amount of chill off to be perfect for baking.  You can also soak an egg, still in the shell, in hot water for 5 minutes to have a room temperature egg. 

Blue Chip Chocolate Chip Cookie

Well, here’s your chance to make a great cookie with butter right out of the fridge!  I think I’ve tried a similar recipe before.  These cookies are also baked in the top 1/3 of the oven at a much lower temperature for a longer time than most cookies.  Well, whatever the case, it works for these.  Give them a try!  You know, I prefer chocolate chip cookies to have nuts, but since so many don’t like nuts, I usually leave them out.  But this Blue Chip recipe called for nuts, so sticking with the exact recipe, I added them this time.  I gave the option of walnuts or pecans.  I used pecans.  I’m only printing the recipe because it’s other places online as well.  But if you’re looking for more, any or all information about chocolate, get David’s book, The Great Book of Chocolate.  (I love that David gives all the amounts in his recipes in cups and grams!  Weigh your ingredients if you can, you’ll also get better, more accurate results.)

Blue Chip Chocolate Chip Cookies, by David Lebovitz, The Great Book of Chocolate, from Blue Chip Cookies

1/2 cup (100 grams) granulated sugar

1/2 cup (120 grams) firmly packed light brown sugar

8 tablespoons (1 stick or 115 grams) unsalted butter, cold, cut into 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 or 9 ounces) semisweet chocolate chips (I used Ghirardelli 60% cacao chocolate chips—my favorite)

1 cup (130 grams) toasted walnuts or pecans, chopped (I used pecans)

Adjust the oven rack to the top third of the oven.  Heat to 300 degrees.  Line baking sheets with parchment paper.  **While the oven is preheating, put the nuts on one of the baking sheets and toast them for 10 minutes (the oven is on low, so adjust the time according to how much you like the nuts toasted).**—This is my way of toasted nuts.  --Katrina

Beat the butter and sugars in the bowl of an electric mixer until well combined and smooth.  Mix in the egg, vanilla and baking soda.   Stir together the flour and salt, then mix it into the batter, just until combined.  Stir in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon-sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.  Bake for 18 minutes, or until pale golden brown.  Remove from oven and cool on wire rack.

Blue Chip Cookies Chocolate Chip Cookies These are great cookies!  I stuck most of them in the freezer for a picnic we’re going to tomorrow.  I was asked to bring dessert. 

Next from this book, I’m going to make the Chocolate Fitness Cake—with only three ingredients, it’s pretty healthy---cocoa, egg whites and a little bit of sugar, baked like a souffle.  Sounds good!


Sue @ Cakeballs, cookies and more said...

oh they look and sound really good!

Barbara Bakes said...

Sounds like a must try recipe.

CJ - Food Stories said...

I found your site on and thought I'd stop by and check it out. I just subscribed to your feed and can't wait to see what your next post will be!

Twila said...

I think you're right about the butter. I've been baking cookies once a week for years. One of our favorites is of course,chocolate chip. I had problems sometimes that they got really flat. I like a somewhat rounded cookie, but very soft. I finally discovered that my butter was to soft, so now I wait to get it out until an hour or so before I'm ready to bake. They've been turning out wonderful. Not sure if I'll try this recipe or not. Like you, I have my old standards that I like!

Lisa Ernst said...

I remember a Blue Chip cookie store in Atlanta, and I got one of their CCCs. I thought it was very good. Of course I agree with you about that favorite chocolate chip cookie recipe, it can't be beat!

Natalie said...

definitely curious about the cold butter aspect of these! i'll have to remember this recipe!

Donna Drury said...

Hi there...owner of Blue Chip Cookies, here. Your Blog game up in Google Alerts. Thanks for trying the recipe, it is always a great compliment when people try to duplicate. We know people love our cookies. The cookies look delicious on your site and you are right one of the keys is cold butter for baking cookies.

Just to provide a little history, In 2005 my husband and I purchased the entire company to included stores, trademarks, registered names, recipes, logo, franchise rights etc.. and although the recipe you have listed is similar on basic ingredients to most chocolate chip cookies, it is not our recipe. I know the book you cited says it is and I am sure the cookies came out great. I just wanted you to know...We use specific brands of sugar and flour, a special mixing process, special ovens etc.. but what makes a Blue Chip a Blue Chip is "secret ingredient packet" that is only available to the franchisees and create Blue Chip Cookie proprietary recipe! Anyway...wanted to give you the whole story, The Nader's, previous owners, from what I was told shared the general recipe to David's book of flour, sugar etc..but know specifics that would impact franchisees.

We do have an online business we sell and ship, and still have 3 stores, so if you could please include our link of Blue Chip Cookies Direct on your blog, in your article, I will set a coupon code BakingandBoys15, which is 15% off at our online site. look like you are having a great time! Too bad you don't live in Cincinnati.

If you like to discuss, let me know.

Have a Sweet Day...ENJOY,

Donna Drury

pinkstripes said...

The cookies look great! I have this cookbook but I don't remember if I made these before.

Simone Christensen said...

I just made these cookies following your recipe - my husband is American and we live in Australia and he said they taste exactly how Blue Chip Cookies should taste - thanks! I have a very happy family now :-)

Anonymous said...

Only thing I see that makes these cookies Blue Chip, is the cook book, from which they come. Had I posted a recipe from that book, I would've called them something else, and given credit to Blue Chip Cookies. Which, I think, used to be a cook book, that I had.

The Pie Baker said...

Can't wait to try them, but I've been up and down the page, and haven't seen a print out link or button.

Katrina said...

Anonymous, I gave credit to the exact source from where I got the recipe. Also in my comments from back when I first posted these, the owner of Blue Chip responded. She said the David Lebovitz recipe is similar, as most chocolate chip cookies are in a way, but that they use specific brands for things and different ovens than home ovens. No matter, these are great cookies.

The Pie Baker, I am kind of old school and I know that's a lame answer, but I don't have a print button for my recipes. Sorry! Even when I get recipes form other internet sources, I never use the print button, I always just copy and paste to my computer. I just like doing it that way. You can highlight just the recipe and copy and paste it. Thanks for stopping by!