If you’ve been here a while, dear readers, you may already know that the day before Thanksgiving is Pie Day at my place of employment. Some of the kindest people I know bake a zillion pies, plop them on a communal table, and each staff member gets to take one home. I was discussing Pie Day with someone last year, and she was shocked to learn about it. She bakes all the time, and had never contributed. When she learned the specifics, namely, the dump and leave, she quickly dismissed Pie Day as something that wasn’t for her. She told me she doesn’t bake pies for just anyone to grab, she bakes for the people she loves.
I totally get it.
I do that too. When I bake, it’s typically with someone in mind. Rare is the occasion where I place something on a communal table and walk away.
It’s decidedly snobby, but it’s the truth.
Speaking of snobby, these Levain Bakery chocolate chip cookies are supposed to be the best of the best. I threw them together during my last snow day for our contractor, who has been working in the frigid cold to get us into our house.
These are bigger and fluffier than your average chocolate chip cookie. I’m not quite ready to commit to these over my brown butter staples, but I will tell you they’re good. And HUGE. The darker the chocolate chips, the better. I used Ghirardelli discs here.
You will need:
3 cups (13½ ounces) bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips
1 cup walnuts, toasted and coarsely chopped (I left these out, per usual, and upped the chocolate chips about another 1/2 C)
1. Line a baking sheet with parchment paper; set aside.
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 mixed, 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 nuts with a rubber spatula.
4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (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. 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.