Work time
30 min
Cooking time
17 min
Total preparation time
1.5 hour
Sometimes when I want to feel I’m in New York,
I make the dreamy Levain Bakery cookies!
Soft and thick chocolate chip cookies.
No wonder the line always linger throughout the street and take a minimum of 40 minutes of waiting to take a bite of this perfect cookie.
I’ll tell you a secret, it’s the simplest recipe you can imagine!!
And the taste is just heavenly!
Ingredients
Quantity: 12-14 huge cookies
400 g white flour (2 cups)
1/4 teaspoon of baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
200 g diced butter
3/4 cup brown sugar
1/2 cup white sugar
2 L eggs
1 teaspoon vanilla extract
330 g Chocolate Chips
Instructions:
** For making the dough you can use a mixer with a guitar hook or knead by hand **
In a bowl, mix the butter cubes together with the sugars until a uniform texture is obtained.
Add one egg and knead until a uniform texture, add the second egg and again knead.
Finally, add the vanilla extract and mix well.
In a separate bowl, mix the flour with the baking powder, baking soda and salt.
Add the flour mixture to the bowl of the dough and mix only until the dough is of uniform texture (not longer).
Add the chocolate chips and mix again until evenly dispersed.
Create a fist-sized balls and put in the freezer for at least half an hour.
If you want to make an especially corruptible cookie, you can create a hole in the ball and put in a spoonful of Nutella / chocolate cube / Kinder ball or anything else you like, and dribble it back to a ball shape.
After taking out from the freezer, place the balls on a baking dish (with baking paper) at great distances from each other.
** The balls can be left in the freezer for a long time and bake a small amount each time **
Preheat oven to 175 ° C (for about 10 minutes) and bake the balls for 17 minutes.
After 17 minutes, we will remove the cookies (although they do not appear to be sufficiently baked, they are!) and let them cool.
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