Out of the batches and batches of cookies Matthew and I made, these were probably his favorite. He made the entire batter himself (with major instruction on measuring and technique from me) and they turned out awesome. The recipe comes from the famed New York based Levain Bakery and I have been itching to try it for some time. The recipe utilizes bread flour to make some monstrously large, dense, chewy chocolate chip cookies. Matthew really loved how gigantic they were. I'm probably going to have to quarter or halve these to serve in his lunch because there is no way he could ever finish a whole cookie.
|Why do all little kids smile as if they're in a trance when it comes to taking pictures?|
Matthew is almost unrecognizable when he takes pictures.
Who is this child baking cookies in my house?
|I ask him to smile and this is the face I get. Quite frightening.|
We all loved these. This is definitely one of the best chocolate chip cookie recipes I have tried. I'd have to do a taste test next to my other favorite recipe to determine a true winner, but either way this is a recipe I will make again in the future. Buttery, dense, chocolaty, and just plain good, it is imperative that these cookies be served with a tall glass of milk. And napkins if you're as messy as my munchkins.
Levain Bakery Chocolate Chip Cookies
from Brown Eyed Baker
3 cups (13½ ounces) bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips
1 cup walnuts, toasted and coarsely chopped (we omitted, but next time they're going in!)
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and nuts with a rubber spatula.
Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
Preheat oven to 375 degrees. Bake for 18-24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.