Ever been to New York? Ever found Levain's? The cookies are so confusing. Are they a cake or a cookie or meal? Either one they are delicious! This is knock off recipe. What do you think?
Ingredients
- 2 sticks ‘cold and cubed’ unsalted butter
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 2 3/4 to 3 1/4 cups AP flour
- 1 teaspoon table or fine sea salt
- 1 teaspoon baking powder
- 1/4 tsp baking soda
- 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
- 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like. I love macadamias in these)
Directions
Preheat oven to 375 degrees.
1.
In bowl of electric mixer fitted with paddle, cream together butter and
sugars until well blended and fluffy. Add eggs, one at a time.. and
beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to
ensure even distribution of ingredients. Divide into 12 equal portions,
**about 4 oz each
4.
Place each on sheet pan lined with parchment paper and bake in the
preheated oven 15-20 minutes depending on how gooey and raw’ish’ you
like the interior, until very lightly browned, taking care not to
overbake. Let cool on rack and store what you don’t immediately eat in
an airtight container.
These are best eaten on the
day they are made (ESPECIALLY warm out of the oven – like most chocolate
chip cookies). To freshen them after a few days (if they last that
long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain
Bakery does not use vanilla extract in their chocolate chip walnut
cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
- * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
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