LEVAIN BAKERY CHOCOLATE CHIP COOKIE RECIPE
WOW, these are something else! Very sweet because I didn't use walnuts and doubled the chocolate chips! But they turned out beatiful much to my surprise. Go to abountifulkitchen.com for more details on this recipe and it's origin etc. Apparently this is a famous cookie and bakery in NYC and this is the "Out of town" mini version! Nice job on the recipe Si!
PREP 10 MINS
COOK 11 MINS
TOTAL 21 MINS (longer if you refrigerate dough which may help them to not go flat)
YIELD 8 LARGE COOKIES
Ingredients
1 cup butter cut into tablespoons, I prefer unsalted
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
1 1/2-1 3/4 cup all purpose flour*see notes (I used 1 3/4 c., but you could try 2 c.)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea salt
2 cups walnut halves (OR 2 more cups of Choc. chips if you don't use the walnuts but this does make the cookie SUPER sweet but delicious too)
2 cups semi sweet chocolate chips* see notes (I used 2 c. semi-sweet and because I didn't use walnuts I used another whole package of milk chocolate chips, Guittard brand of course cause they are just the best!!!)
Instructions
Pre-heat oven to 400 degrees and set rack in middle of oven.
Place butter (the colder the better I think but I still soften my butter, 30 seconds in the microwave for 2 squares) into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.
Pour the chocolate chips into the batter and pulse again 5-6 times.
Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter. (I did not do this step, I just mixed it well in the bowl and it seemed to still turn out fine.)
Divide the dough into 8 equal pieces about 6 oz each (or smaller is you're doing smaller sizes. I just made the shape tall using my hands. I also did not line my cookie sheet with parchment or a silpat but just sprayed with cooking spray). Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven. (It was winter, but a warm winter, but cold enough outside that I put my trays outside for 20 minutes before baking.)
Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes. (If you are baking the smaller version then it is 400 degrees on convection at 5 minutes and probably 8 minutes on a regular "bake" setting.)
The cookies are done when the top is a bit golden and the bottom is also golden.
Do not over bake. Let cool for 15 minutes (or longer) before serving.
To make the cookies without walnuts, see recipe notes
Notes
-It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking.
-I use 1 cup Cake Flour and 1 3/4 cup AP flour. You may try using 1 1/2 cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1 3/4 cups flour.
-If you do not have cake flour, try using All Purpose flour. 2 1/2 cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. Cake Flour is usually found near the regular (All Purpose) flour, cake mixes or with other baking items.
- If you can't find cake flour at your grocery, you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.
-Cake flour is usually found on the top shelf at the grocery store, near the All Purpose Flour or near other baking goods.
-I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, which will work for one recipe, no need to open another bag of chocolate chips.
-I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz.
-These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.
Update 5/3/2017**
-Dislike walnuts? You may add additional chocolate chips or try increasing the All Purpose flour by 1/4 cup. Add 4 cups chocolate chips in place of the original 2 cups chips and 2 cups walnuts. If you omit the walnuts, you must replace with another substance that will take up mass in the cookie. Two additional cups of chocolate chips or 2-11.5 oz packages per recipe. Bake as directed. Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven.
The cookies can be made in a “mini” size, about 3-3.5 oz each. Perfect size for any gathering where you don’t want to make and serve cookies that are nearly 1/2 lb each! Shape as directed, then bake at 400 degrees ( I use convection bake, but you can use regular bake as well) for about 5 minutes or just until top of cookie forms a crust.
