Sunday, September 1, 2013

Bakery Chocolate Chip Cookies

Soft, Chewy, and Not-Too-Gooey!

I'm not a big fan of the Toll-House Chocolate Chip cookies, partly because of burnout.
These are a great alternative.

Levain Bakery (New York) is famous for their chocolate chip cookies, and this is a copycat recipe, which I found on Michelle's blog, "Brown Eyed Baker." I left out the walnuts and used milk chocolate chips rather than dark chocolate chips. 

Bakery Chocolate Chip Cookies
(yield: 2 to 3 dozen, depending on size)

3 cups bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
¾ cup plus 1 Tablespoon brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups milk chocolate chips

Do not preheat oven until after dough has refrigerated for 20 minutes.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

Using an electric mixer, beat the butter on medium speed for 1 minute...will be one big ball.

Add both sugars and mix for 2 minutes.

Add the eggs and vanilla and continue mixing on medium speed for 1 minute; batter will be lumpy.
Scrape sides of bowl and stir gently.

Reduce mixer speed to medium-low and gradually add flour mixture until just a little bit of flour still remains.

Add chocolate chips to remaining flour and stir to coat...add chips to dough and stir thorougly to combine.

Drop 2 Tablespoons of dough (for each cookie) onto a baking sheet lined with parchment paper; do not smooth the dough.

Refrigerate 30 minutes.

Preheat oven to 375 degrees F.

Bake cookies for 10 to 12 minutes, or until very light golden brown. Remove immediately from cookie sheet and let cool.

Store cookies in airtight container.

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