Tuesday, January 25, 2011

Cake of the Week: Big Chocolate Chip Cookies Made Small

This might sound blasphemous, but I prefer my cookies small. I don’t need to eat a chocolate chip discus the size of my face - cookies are supposed to be snackable! (Or stackable?)

They’re supposed to be ok-to-eat-two-(or maybe even three)-sized. They’re supposed to satisfy that cookie craving without filling me up for the day. They’re supposed to be meh-sure-I’ll-have-one-with-my-breakfast-yogurt, and also maybe another right before bed-sized.

So when I see a recipe for giant cookies I think yum! But when I get in the kitchen they inevitably end up on the itsy-bitsy side. This recipe caught my eye because it’s supposed to be like Levain’s cookies in NYC. Unfortunately, they’re not really at all. But fortunately, they are delicious!

Big Chocolate Chip Cookies Made Small Eat Run Read Style (adapted from My Baking Addiction)

2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks
add in 1 cup of walnuts if you fancy them

Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Roll cookie dough into 2-tablespoon sized balls and place at least 2 inches apart on a baking sheet.
4. Bake for 8-10 minutes, depending on how gooey you like your cookies.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.