I got this recipe from one of the blogs I belong to
(**Yields 1 dozen cookies)Ingredients
2 sticks ‘cold and cubed’ 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
3 1/4 to 3 1/2 cups AP 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
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks
2 sticks ‘cold and cubed’ 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
3 1/4 to 3 1/2 cups AP 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
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks
1 cup walnuts (Toast the nuts for more flavor, if desired or use any kind of nut you like.
DirectionsPreheat oven to 350 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 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 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw 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. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
DirectionsPreheat oven to 350 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 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 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw 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. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
3 comments:
April,
Your Levain copycats came out gorgeous! You really do have to try the 'new and omproved' version, as the flavor is better, even though you don't like chocolate chip cookies! :O
BTW, your family is beautiful! Great blog!
Umm..I meant 'new and IMPROVED' lol
Thanks, about the family and the blog. :o)
I will try them. I was just thinking about them last night. My mixer broke a little over a week ago and I am going nuts! Hopefully they call soon and tell me it is ready.
Once I give them a try I will post some pics.
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