Monday, May 28, 2012

Levain Bakery Chocolate Chip Cookies

We had a dessert recipe exchange for  young women's the other night and we all brought the dessert for everyone to try. Another leader brought these chocolate chip cookies which are the copy cat recipe from the Levain bakery in NY. I don't remember the last time I bit into a cookie and thought.. "this is the best cookie i've ever had" but i sure did with this one. They are amazing! I made them last night and they were again..amazing! i know there are a lot of chocolate chip recipes on here but this one is worth a shot.

i didn't want to make giant cookies like it calls for so i made them smaller and adjusted the time. but i also learned that you can't do them too small either. they don't spread out very much so be generous in their size. also they taste better when they're a little bigger rather then little bite size cookies.

·         2 sticks ‘cold and cubed’ good quality unsalted butter
·         3/4 cup granulated sugar
·         3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
·         2 eggs (room temperature)
·         3 1/4 to 3 1/2 cups All Purpose flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube . . . but not super sticky, so you can portion the cookies with your hands)
·         3/4 teaspoon Kosher salt
·         3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)
·         1/4 tsp baking soda
·         1 T cornstarch
·         1 cup Guittard brand milk chocolate chips
·         1 cup Guittard brand semisweet chocolate chips
·         1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like.)- i usually don't like nuts in my desserts but they add an amazing flavor and there are already enough chunks that it doesn't ruin the texture either. add them!!

Preheat oven to 350 degrees.
1.        In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.
2.        Add eggs, one at a time and beat until well incorporated.
3.        In a separate bowl, sift together flour, salt, baking soda, baking powder, cornstarch. Add slowly to the wet ingredients and mix until just combined.
4.        Gently fold in chocolate chips and nuts
5.        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.
6.        Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middle. Bake until lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.


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