What a story. What a cookie. In the late 80's I applied for a job in the classified. It simply said: Baker Wanted, Knowledge of David's Cookies a must. I had never heard of David's Cookies but I quickly found out. I ordered some from New York, munched, ate, and replicated a batch or two or three. No, David Lebovitz himself did not give me the recipe and I am not trying to upstage a cookie entrepreneur who I respect. So if David reads this, kudos to you, sir and for all others, do visit www.davidscookies.com for the originals. If you want Pepperidge Farm sort of cookies (thin, buttery, crisp, delicate), make these small, with warm, freshly made dough. If you want them bigger, heftier, make them with chilled dough, and triple the batter used (and longer baking time). Yes, there is no leavener in these cookies - that is not a mistake. Lindt Chocolate is the best choice for these and apparently what David's cookies used. Incidentally, David's used to use (do they still?) and I used, commercial CTX ovens which conveyed cookies along a heated, baking trail until they emerged out the other end of this cookie dedicated oven which was a long tunnel that produced amazing cookies. Your home oven will do a great job with this great recipe too!
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Hi there, fellow home and pro baker and fan of great recipes….