So, I've mentioned a few times here that I have a favorite cookie. It's from Levain Bakery in NYC and it's their half a pound, chocolate chip walnut cookie. The only way they could make it better would be to leave the walnuts out. Ha! It's huge and sort of bready in texture. I've been trying to replicate their recipe for YEARS. Seriously, years. And I still haven't gotten their yet but this one is fairly close, and good nonetheless. I hope you enjoy it!
BIG chocolate chip cookies!
2 sticks of unsalted, cold, cubed butter
1/2 cup white sugar
1.5 cups of dark brown sugar
1 teaspoon vanilla
2 1/2 cups flour
1 T cornstarch
1.5 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1.5 cups semi sweet chocolate chips
In a mixer with a paddle attachment, cream butter and sugars together. Add eggs and vanilla. Mix well.
In a separate bowl, whisk together flour, cornstarch, powder, soda, and salt. Slowly add it to the wet ingredients with the mixer on low.
Stir in chocolate chip.
Form large balls of dough - slightly larger than a golf ball. Place them on a parchment lined baking sheet and freeze them for 15 minutes.
Once they are partially frozen, bake them at 375 degrees for about 17 minutes. I pull them out before they are completely done - I like the centers a little on the raw side. Enjoy!