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Levain Bakery Choc-Chip Cookies. Happy 4th July!
Copy cat Levain bakery chocolate chip cookies are just so good no one can resist. Adapted from brown eyed baker and parsely sage sweet
Servings:
12
Course:
Baked Goods
Cuisine:
American
Ingredients
- 250 gm butter softened
- 100 gm caster sugar fine
- 180 gm brown sugar
- 2 whole egg
- 1 teaspoon vanilla extract
- 400 gm bread flour or similar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornflour heaped cornstarch
- 250 gm chocolate chips
- 150 gm walnut pieces
Instructions
- Beat the butter just till soft and add the two sugars till well combined.This doesn't need to be fluffy like a cake, just soft and combined.
- Add the eggs one at a time along with the vanilla. Mix well and scrape down the sides.
- Mix the flour baking.powder and soda. Add the flour and mix in a little before adding the chocolate and nuts and mixing until the dough is combined.
- Divide the dough into 12 pieces, then roll it, nice big hefty ones, into rough balls. Put them onto the tray or into a container and freeze till firm. Also you can chill them in the fridge overnight, but I like the quick freezing method
- Bake for 16 ( refrigerated) to 20 minutes ( frozen) or till golden on the outside and nice and soft inside.
Cup of Yum
Notes
- NOTES: The mixture needs to be very cold before rolling into balls. This is so that it cooks on the outside nice and crispy and stays doughy in the middle. Make sure the balls are nice and rough and round.