Chocolate chip cookies 

 
 
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What do you call it when two cookies from the same sheet fall in love?
A batch made in heaven!

Ingredients

  • 3 cups bread flour (or cake flour.  You can also use a gluten free)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt (I personally like the coconut salt for this)
  • 1 cup unsalted butter (cut in to cubes and a little cooler than room temp)
  • ¾ cup + 4 teaspoons light brown sugar
  • ½ cup granulated sugar (you can use sugar alternatives but be careful the measurements change)
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 teaspoon vanilla extract
  • 1½ cups dark chocolate chips (I like to add a 1/4 cup butterscotch chips)
  • optional 1 cuptoasted and coarsely chopped nuts of your choice.

Mix it and bake it

  1. Line a baking sheet with parchment paper; set aside. (make sure it is parchment and not wax paper.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until combined, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and walnuts with a rubber spatula.
  4. Divide the dough into 12 even pieces, roughly shaping them into balls (it should not be smooth). Place them,evenly spaced, on the prepared baking sheet. Refrigerate for 30 minutes.
  5. Preheat oven to 375 degrees F.
  6. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
*This is a levian recipe.  I found this through a pinterest.com post.  I don't still have the link :(  I like to copy and paste and then print everything out. *