I have always struggled with making the perfect chocolate chip cookie. The cookies I’ve made in the past are always too dry or too flat or too crispy or too gooey. I eventually gave up.
Until now. I found a recipe inspired by Levain Bakery’s huge chocolate chip cookies, and I decided to try it.
Now, I baked these in two batches. The first was baked immediately after mixing, and they spread out a little too much and stayed a little too gooey in the middle. The second batch stayed in the refrigerator while the first batch baked. The second batch turned out perfect.
So, here’s where you can find the recipe I used: Modern Honey
And here’s my finished product.
I hope you’ll give this recipe and try and let me know how it worked for you. 💋
Recipe from ModernHoney.com
LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES
Author: Melissa Stadler, Modern Honey
Recipe type: Cookie
1 cup Cold Butter, cut into small cubes
1 cup Brown Sugar
½ cup Sugar
1½ cups Cake Flour*
1½ cups Flour
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
¾ teaspoon Salt
2 cups Chocolate Chips
2 cups Walnuts, roughly chopped
*can substitute all-purpose flour for cake flour
Preheat oven to 410 degrees.
In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
All text and images © jennifer crouch