A Bountiful Kitchen’s Levain
Bakery Chocolate Chip Cookies
1 cup butter cut into
tablespoons, I prefer unsalted
3/4 cup light brown
sugar
1/2 cup sugar
2 eggs
1 cup cake flour
2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea
salt
4 cups semi sweet
chocolate chips* see notes
Pre heat oven to 400 degrees and set rack in
middle of oven. Place butter into bowl and turn mixer on low. If using a stand
mixer, use the paddle attachment. Add sugars and beat butter until smooth on
medium speed. This should take about 1 minute. Mix until the butter pieces are
completely blended with the sugar and is no longer visible in pieces. Add the eggs and beat on medium just until
incorporated with butter and sugars, about 30 seconds. Turn the mixer off. Add the cake flour, all
purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients
on low until the wet and dry ingredients are mixed together. Pour the chocolate
chips into the batter and pulse 5-6 times.
Pour the batter out onto a clean surface. Fold the dough together a few
times until all of the chocolate chips and walnuts are mixed into the batter. Refrigerating dough for 30-45 minutes after
shaping. Bake for 11 minutes on regular
bake or 400 convection bake for 8-9 minutes. The cookies are done when the top
is a bit golden and the bottom is also golden. Do not over bake. Let cool for
15 minutes before serving.
Haylee’s Note:
These are the best chocolate chip cookies I have
EVER had! This recipe will trump ANY
recipe out there! Si makes 8 cookies out
of this one batch, but I generally do 16 for one batch. They are SOOO yummy! To see Si’s original post, with all of her
awesome tips, you can click HERE! Thanks Si!!
No comments:
Post a Comment