Did you follow our New York adventures? Well, during our trip I found the world’s most delicious cookies. Easily.
Levain Bakery is as delicious as the hype suggests. So, in my holiday baking frenzy, I decided to try out a copy cat recipe from City Cookin. These are 4 ounces of deliciousness EACH.
- 3 1/4 cups all purpose flour (plus 1 teaspoon for mixing with chocolate chips and walnuts)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature and cut into cubes
- 1/2 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1/4 teaspoon vanilla
- 2 cups semi sweet chocolate chips
- 1 cup walnuts, toasted and roughly chopped
- In a large bowl, combine 3 1/4 cups flour, cornstarch, baking powder, and salt.
- In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
- Add eggs and vanilla and mix until incorporated.
- With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
- In a small bowl, combine chocolate chips and walnuts with 1 teaspoon flour, tossing to coat.
- Remove bowl from mixer and mix in chocolate chips and walnuts using a spatula. This will take a little time and muscle.
- Line two baking sheets with parchment paper or Silpat.
- Divide cookie dough into 10 portions about 4 ounces each. Keep cookies in rough mounds (as opposed to flattening them out or trying to smooth them) and refrigerate for 30 minutes before baking.*
- Meanwhile, preheat oven to 375 degrees fahrenheit.
- Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle.*
The verdict? Although my brother LOVED them, they were a hard sell for others. I’d be interested in trying a recipe with just a tad less flour, but the roasted walnuts definitely hit the spot. What are some of your favorite cookies to make during the holidays?