Jumbo Chocolate Chip Cookies
Here's what you'll need:
- 3 cups and 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsalted butter, cold and cut into cubes
- 3/4 cup and 4 teaspoons (6 ounces) light or dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs, cold, lightly beaten in a separate bowl
- 1 teaspoon vanilla extract
- 1 1/2 cups milk chocolate chips
- 1/2 cup walnuts
Instructions:
- In a medium size bowl, mix together the flour, baking soda, powder, and salt. Set aside.
- In a separate large bowl, beat the butter on medium speed for about 1 minute.
- Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter.
- Lower the speed on the mixer to medium-low, and mix in the eggs and vanilla. Beat until mixed (the batter will be lumpy).
- Gradually begin to add in the flour mixture, beating until a little flour remains.
- Fold in the chocolate chips and walnuts.
- Line a large baking sheet with a silicon mat or parchment paper.
- Shape the dough roughly into 12 balls. Do not roll it. Place on the prepared baking sheet, spacing 2 inches apart.
- Refrigerate for at least 30 minutes to an hour, but up to a few hours.
- Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. (DO NOT overcook. I'd even go as far as taking them out early if you are not sure, as they will continue to cook as they cool.)
Rumor has it, Levain Bakery in New York has the most amazing chocolate chip cookie on the planet. I went on a search for the copy-cat recipe on Pinterest and put together this delicious combo.
