Ginormous Bakery-Style Chocolate Chip Cookies
|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.|
Matthew and I had a blast making these together. He especially got a kick out of plopping the dough in very large balls onto the baking sheet. However, he was quite perturbed that the dough balls have to chill in the fridge for 30 minutes before baking. Patience is not his forte. Rest assured, he found ways to entertain himself (pestering his little sister) and soon enough it was time for the cookies to bake!
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.