Levain Bakery Chocolate Chip Cookies

If you know me, you know I have my very own, top-secret chocolate chunk cookie recipe that I created in college and rarely share with anyone. Unless I have one too many drinks (aka one) and recite the recipe at parties, but again, this rarely happens. With that disclaimer, the Levain Bakery cookies were good. I mean really good. I suddenly became a fat kid with no self-control. More of a biscuit like cookie due to the bread flour and the perfect, humongous shape. Someday I hope to visit New York and try the real thing, but in the meantime, whip up a batch of these. You’ll thank me.

I omitted the nuts and did chocolate chunks instead of the dark chocolate to make it a fair chocolate chunk comparison.

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Enjoy!

LEVAIN BAKERY CHOCOLATE CHIP COOKIES

Recipe via the Brown Eyed Baker

INGREDIENTS

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

DIRECTIONS

1. Line a baking sheet with parchment paper or a Silpat.

2. In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars 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. 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.

4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball. Place them on the prepared baking sheet. Refrigerate for 30 minutes.

5. Preheat oven to 375 degrees F. Bake for 18 to 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.

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