The BEST Chocolate Chip Cookies.
Have ever visited the Famous Levain Bakery in New York City, if not then I would highly recommend that you put it on your bucket list.
If you are anything like me, who love a cookie then got try their thick and chunky Chocolate Chip Cookie is crispy from out but soft and gooey inside.
For the most delicious chocolate chip cookies, you need to use delicious quality chocolate chips.
I can’t stress enough to use top-quality Belgian chocolate chips for this recipe and I will highly recommend at least 70% cocoa.
Here is the recipe :
Ingredients:
150 gm All-purpose flour
100 gm self-raising flour
1 tsp cornflour
1 tsp baking powder
1/4 tsp baking soda
120 gm cold unsalted butter
75 gm brown sugar
75 gm caster sugar
200 gm chocolate chips
50 gm walnuts
1 egg
1/2 tsp vanilla extract
A pinch of salt
Instructions:
Whisk butter and sugar (caster & brown) for 4 minutes until nicely mixed. Add egg and vanilla extract and whisk.
Add walnuts, and chocolate chips and mix.
In a separate bowl mix all dry ingredients and sift.
Gradually add the flour mixture turn and mix just to combine. Don’t over-mix the cookie dough. Roll dough into balls and don’t flatten them.
Chill them in the fridge at least for 2 hours before baking.
Preheat the oven to 185 deg C with the baking tray inside the oven, once the oven is preheated place the cookie dough balls on the tray. Gently press a few extra chocolate chips into the top of the balls of dough before baking.
Bake thw cokkies for 16-18 minutes. You’ll know the cookies are done once the edges are golden brown.
For gooey center don’t overbake the cookies.
Allow them to cool on the baking sheet until they’ve firmed enough to transfer before moving them to a wire rack. Enjoy!
You store the chilled cookie dough in the freezer in a ziplock bag upto to 2 months. Bake them whenever you crave a fresh cookie with glass of milk.
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