David Liederman, Who Found Sweet Success With David’s Cookies, Dies at 75
His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.David Liederman, whose confections redefined the chocolate chip cookie and whose chain, David’s Cookies, eventually grew to more than 100 stores nationwide, died on Thursday in Mount Kisco, N.Y., near his home in Katonah. He was 75.His wife, Susan Liederman, said the cause of his death, at a hospital, was a heart attack. He was also being treated for myelofibrosis, a type of blood cancer.Mr. Liederman’s innovative version of the chocolate chip cookie will keep his name alive.The cookie’s unique feature was that it was not made with standard Toll House chocolate chips but was studded with irregular pieces of dark Swiss Lindt chocolate. He chopped the chocolate by hand, the way Ruth Graves Wakefield did when she created the Toll House cookie in 1938 in Whitman, Mass., before Nestlé took over and began manufacturing its little chocolate drops. Mr. Liederman called his cookies chocolate chunk, a term that has become widely understood and used in the world of baking and confections.But long before his revisionist cookie came on the scene, creating his reputation and cranking up his income, his career in food, as a chef, was starting to simmer like a good pot-au-feu.He was 19, still an undergraduate, when he went to France. Intrigued by Michelin three-star restaurants, of which there were but a handful at the time, he decided to eat at Troisgros in Roanne, near Lyon, because it seemed to be the cheapest. The meal set him back $19 (the equivalent of about $172 today); the food was an epiphany.He persuaded the Troisgros brothers to let him hang out in the restaurant’s kitchen and work for the next few summers, despite his lack of culinary training. While he was studying for a degree at Brooklyn Law School and clerking for Judge Maxine Duberstein of the New York State Supreme Court, he began taking classes at night in the culinary program at New York Technical College (now the New York City College of Technology) in Downtown Brooklyn.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More
