A few weeks ago, I picked K up from daycare and kept her because D was on call. When I got her, she was a little fussy, so I asked her if she wanted to make cookies.
She immediately perked up and said "We'll make cookies for Doc! (my dad)" I just went along with it. Well...she really thought that my parents were going to show up. "Where are Doc and Allie?" When I told her they were at their house she kind of pouted and said "But we made cookies for them! When are they getting their cookies?!" Poor K! I think they're coming soon, though, and we'll make some cookies for Doc then! :-) The cookies we made this time were an attempt at making Levain bakery cookies.
Now, I've never been to Levain bakery but I have seen many different "clone" recipes and the cookies all look great! So, I decided to try the out. They were really good. I did mostly small cookies but did try two big ones. D wondered why I made so many "bite sized" cookies! :-)
They weren't really cakey but not chewy either. K had a hard time waiting on them to cook but eventually got her cookie and enjoyed a great bedtime snack...in cookie pajamas because "they match the cookies!"
Levain Cookies adapted from Plain Chicken
1 cup cold unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp cornstarch
3 1/3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped pecans, optional
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter and sugars with an electric
mixer on medium speed. Add eggs, one at a time, mixing well after each
addition. Mix in the vanilla, baking powder, baking soda, salt, and
cornstarch. Gradually add the flour, mixing just until blended. Stir in
the chocolate chips and pecans (if using).
If making small cookies, scoop by tablespoons and place on baking pan. Cooke for 12-13 minutes. OR to make large cookies, divide the cookie dough into 12 equal parts. Roll into balls. Place
cookie dough balls in the freezer for 10 minutes. Remove from freezer
and place 6 cookies on each cookie sheet. Bake 20 to 25 minutes or until the edges are golden brown. Allow the cookies to cool 5 to 7 minutes on the cookie sheets. Enjoy!
The freezing, I think, really made a difference in the large cookies...may try this method again with other cookies.