I've always been fond of eating chocolate chip cookies throughout my childhood and a uncanny appreciation or rather obsession of the "Cookie Monster" from Sesame Street as some may call it led to my infamous nickname as the biscuit itself. In my opinion the perfect cookie has to taste downright blissful upon first bite, crumble as you slowly savour the taste and leave you in a state of pure delight as you lick the choc chip stains from your fingers. I myself have never been to New York ever but I do hope to visit the land of opportunity and to be able to taste the renown "Levain Bakery" choc chip cookies as many have told stories of. Till then, one can always imitate the unique "cookie" experience from the comfort of their kitchen. This recipe was adapted from The Brown Eyed Baker's "Levain Bakery Chocolate Chip Cookies".
Ingredients
3 cups
plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons brown sugar
½ cup granulated white sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons brown sugar
½ cup granulated white sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips
Method
1. Line your baking tray with baking paper and set aside.
2. In a medium 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 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. Add in the
chocolate chips using your clean hands as it allows the choc chips to
incorporate well into the mixture.
4. Divide the dough into 12 even pieces, just grabbing it by the handful
and roughly shaping it into a ball (it does not need to be a smooth ball. Place
them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 160 degrees. Bake for 18 to 24 minutes, or until
light golden brown on top. Let the cookies cool for 5 minutes on the baking
tray, then remove to a wire rack to finish cooling.
