A few weeks ago I was browsing through a magazine and saw that May 15 was National Chocolate Chip Day. Who doesn't like a random holiday? I knew I wanted to celebrate! There is a holiday for pretty much everything out there.
One of the best cookies I've ever tasted was from Levain Bakery in New York City. They're ginormous, moist, rich, and best eaten warm. The recipe makes 1 dozen, 4 oz cookies. I think I just died and went to cookie heaven. Go ahead, try them and let me know what you think.
Levain Bakery Chocolate Chip Cookies
Makes 1 dozen very large cookies
- 1 cup (2 sticks) cold, unsalted butter
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups semisweet chocolate chips (my favorite are Guittard)
- 3/4 cup chopped walnuts (optional)
Heat the oven to 400 degrees. Line two large cookie sheets with parchment paper.
In a large mixing bowl, add flour, baking powder, baking soda and salt, cut in cold butter and mix until mixture resembles crumbs.
Add both sugars and stir well (breaking up any brown sugar clumps), add eggs and mix until dough forms. Stir in chocolate chips (and nuts if desired).
Chill dough for one hour-it makes the cookies tall (and keep chilled while baking first batch).
Put half of the dough, divided into 6 large balls onto cookie sheet. Bake for 8-10 minutes, turn cookie sheet around back to front and bake until light golden brown on top, another 5-8 minutes. It's ok if the cookies are slightly gooey in the middle-experiment to see how you like them. Remove from oven and cool on cookie sheet for 5 minutes. Then place on wire rack to cool completely. (I like to eat them warm though!)
Repeat previous steps to bake remaining 6 cookies. Enjoy!
Thanks to Melissa at So Festive for the recipe. Check out her site for more ways to celebrate all kinds of holidays. Happy National Chocolate Chip Day!