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Name: Levain Bakery Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup brown sugar; 1/4 cup raw or turbinado sugar; 1/2 easpoonvanilla; 1/2 easpoonalmond extract; 1/2 easpoonsalt; 2 1/3 cups all-purpose flour; 2 tablespoons cornstarch; 3/4 teaspoon baking soda; 2 eggs; 1 cup toasted nuts; 2 cups chocolate chips (or one package)

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INGREDIENTS

1 cup (2 sticks) unsalted butter
1 cup brown sugar
1/4 cup raw or turbinado sugar
1/2 easpoonvanilla
1/2 easpoonalmond extract
1/2 easpoonsalt
2 1/3 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking soda
2 eggs
1 cup toasted nuts
2 cups chocolate chips (or one package)

INSTRUCTIONS

In a large bowl, cream the chilled butter (keep all the lovely brown bits) with the sugars, salt, and baking soda. Add the eggs, vanilla, and almond extract and mix until light and fluffy. Add the flour and cornstarch and then, as the flour just mixes in, the nuts and chocolate chips.

Spoon balls by the tablespoonful (or think BIG and use a ¼ cup to measure them out) onto a parchment-lined baking sheet and freeze. These will keep for several weeks in the freezer. When ready to bake, preheat the oven to 350 degrees and bake the frozen balls for about 13 minutes—16 to 18 for the large ones, until golden brown around the edges but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing.

NOTES

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Levain Bakery Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter
1 cup brown sugar
1/4 cup raw or turbinado sugar
1/2 easpoonvanilla
1/2 easpoonalmond extract
1/2 easpoonsalt
2 1/3 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking soda
2 eggs
1 cup toasted nuts
2 cups chocolate chips (or one package)

Melt butter in a medium saucepan over medium heat.  The butter will begin to foam, crackle, and pop. That’s a good sign.  That means that the water is evaporating from the butter.  Once the crackling subsides, keep an eye on the butter and begin stirring, scraping the bottom of the pan. The butter solids will first begin to color and then to brown.  You’ll smell the butter as it browns. Keep stirring. The butter tends to start browning from the bottom.  Once well-browned, immediately remove the butter from the flame and place in a small bowl.  Removing the butter from the pan will ensure that it doesn’t continue to cook and—help!—burn in the hot pan.  Allow the butter to cool and then refrigerate until it solidifies.
 
In a large bowl, cream the chilled butter (keep all the lovely brown bits) with the sugars, salt, and baking soda. Add the eggs, vanilla, and almond extract and mix until light and fluffy. Add the flour and cornstarch and then, as the flour just mixes in, the nuts and chocolate chips.
 
Spoon balls by the tablespoonful (or think BIG and use a ¼ cup to measure them out) onto a parchment-lined baking sheet and freeze. These will keep for several weeks in the freezer. When ready to bake, preheat the oven to 350 degrees and bake the frozen balls for about 13 minutes—16 to 18 for the large ones, until golden brown around the edges but still slightly soft in the center.  Remove from the oven.  Allow the cookies to cool on the pan for 5 minutes, before removing.

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Nutrition

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Serving Size: 1 (1211g)
Recipe Makes: 1

Calories: 5726
Calories from Fat: 1288 (22%)

Amt Per Serving		% DV

	Total Fat 143.1g	191 %
	Saturated Fat 89.2g	446 %
	Monounsaturated Fat 36.7g
	Polyunsanturated Fat 6.5g
Cholesterol 375.8mg		116 %
Sodium 5189.2mg		179 %
Potassium 1943.1mg		51 %
Total Carbohydrate 1098.8g		323 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 1090.9g
Protein 39.5g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5726

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